Food and Beverage Manager

Key Responsibilities

1. Kitchen & Staff Management

• Lead, schedule, and manage all kitchen staff including chefs, cooks, prep personnel, and KSTs.
• Foster a safe, productive, and positive kitchen culture focused on quality, efficiency, and teamwork.
• Conduct training on food safety (FSSAI standards), recipes, and cooking techniques.
• Monitor staff performance, conduct reviews, and implement disciplinary actions when needed.
• Oversee team deployment for catering events across sites, matching skills with requirements.

2. Procurement, Vendor & Inventory Management

• Manage end-to-end procurement of food, beverages, and operational supplies.
• Develop and maintain strong vendor/supplier relationships; negotiate for cost efficiency and best value.
• Implement robust inventory controls to reduce waste, prevent theft, and maintain optimal stock.
• Conduct market visits to track availability, pricing, and sourcing trends.

3. Financial Management & Accounting

• Manage branch petty cash, disbursements, and reconciliations.
• Oversee daily cash handling, deposits, and branch-level accounting.
• Collaborate with finance on accounts payable/receivable.
• Monitor and control P&L with focus on food cost, labor cost, and operational expenses.

4. Branch Administration & Client Coordination

• Handle branch-level administration including staff scheduling, payroll submission, and record keeping.
• Serve as primary client contact for catering inquiries, menu planning, and event execution.
• Ensure client contracts, event orders, and SLAs are accurate and well-communicated to teams.
• Address client feedback promptly, ensuring service recovery and customer satisfaction.
• Drive upselling opportunities such as premium menus, wellness offerings, festive/event packages, and add-on services.

5. Head Office Coordination & Reporting

• Act as the bridge between branch operations and head office, ensuring alignment with company goals.
• Prepare and present monthly performance reports covering sales, costs, inventory, events, and client feedback.
• Track and report on Key Performance Indicators (KPIs): sales growth, upselling, costs, retention, and satisfaction.
• Provide data-driven insights and recommendations for process improvements and growth.

6. Catering & Event Operations

• Plan and coordinate staff, logistics, equipment, and food for off-site catering.
• Ensure quality, presentation, and service standards are consistently met at all events.
• Conduct pre-event briefings and post-event reviews to capture learnings and ensure continuous improvement.

Job Types: Full-time, Permanent

Pay: ₹80,000.00 - ₹100,000.00 per month

Benefits:

• Provident Fund

Application Question(s):

• How many years of experience do you have in F&B Operations?

Education:

• Bachelor's (Preferred)

Work Location: In person