14 F&B Operations Jobs

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

Handles employee inquiries and concerns to maintain a supportive work environment. Observes and evaluates employee performance, providing regular feedback. Assists in daily shift operations and supervises restaurant areas when senior managers are absent. Participates in departmental meetings and ensures goals are clearly communicated. Ensures restaurant staff have necessary tools, uniforms, and supplies. Reports issues regarding food quality and service levels to the Chef and Restaurant Manager. Ensures adherence to restaurant standards, procedures, and health regulations. Oversees responsible alcohol service in compliance with local laws. Performs duties of restaurant team members and supports related departments as needed. Opens and closes the restaurant while ensuring operational readiness. Engages with guests for feedback and service improvement opportunities. Adjusts staffing levels to meet service demands and financial goals. Encourages team members to consistently deliver excellent customer service. Resolves guest complaints promptly or escalates to leadership when necessary. Sets a positive example in guest interaction and hospitality standards. Reviews guest satisfaction results and comment cards with the team to drive improvements. Greets guests and ensures a welcoming environment. Oversees and participates in employee training and development programs. Communicates job expectations clearly and consistently to team members. Coaches and provides ongoing performance support to staff.

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brand's service culture. Drives alignment of all employees, team leaders and managers to the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guests expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Develop and implement training programs to enhance team skills and knowledge. Oversee daily all Oulets' operations, including service delivery, inventory management, and adherence to health and safety regulations. Designing new Menus, implementing and changing food presentations Staff Grooming and training Promoting the different outlets with time to time innovative and creative promotions. Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications is preferred Experience: Minimum of 5 years of experience as a F&B Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards

. Manage all Food and Beverage Outlet operations including Restaurants, Bars, Cafe, Room Service Handle Banqueting Functions Able to handle Foreigner Guest Maintain exceptional levels of customer service. Manage guest in timely & efficient manner . Required Candidate profile Minimum of 10+ years of exp. & atleast 2 years of experience as HOD 5 star hotel Previous experience in organising food & beverage service A passion for developing others to be part of a winning team

Food Program manager to be responsible for managing all F&B operations and for delivering an excellent guest experience. The Food Program manager will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through Employee satisfaction and employee engagement. Responsibilities Managing food and beverage operations to the highest standards Leading F&B team by attracting, recruiting, training and appraising talented personnel with the Vendor Following HSEQ standards. Manage all F&B and day-to-day operations within guidelines and to the highest standards. Attend all food committee meetings, resolve issues with time line and closure. Preserve excellent levels of internal and external Employee service Design menus, continuously make necessary improvements, and support vendor to perform better Identify Employee needs and respond proactively to all of their concerns Lead F&B team by getting the right vendor and helping them train their personnel Establish targets, KPIs, schedules, policies and procedures. Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork Specific Audits of F&B stores and Kitchens on a regular basis Comply with all health and safety regulations F&B Executive Responsibilities Coordinating daily Vendor & Cafeteria management operations Delivering superior food and beverage service and maximizing Employee satisfaction Responding efficiently and accurately to Employee complaints. Timely updating your Senior of all positive and negative incidents Scheduled Weekly Hours: 48

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Supervisor - F&B to join our dynamic team and embark on a rewarding career journey Key Responsibilities: Operational Oversight: Oversee and manage all daily food and beverage operations, ensuring efficiency and adherence to service standards. Service Excellence: Guarantee high-quality service delivery and strive for outstanding customer satisfaction through proactive management and problem-solving. Team Leadership & Development: Train, supervise, and mentor F&B staff, including scheduling, performance management, and fostering a positive and productive work environment. Inventory & Cost Control: Monitor inventory levels, manage stock, and order supplies efficiently to minimize waste and optimize costs. Health & Safety Compliance: Ensure strict compliance with all health, safety, and hygiene regulations, maintaining a safe and clean environment for both staff and customers. Customer Relations: Effectively handle customer inquiries, feedback, and resolve any issues or complaints promptly and professionally. Financial Management: Prepare and manage budgets, analyze financial reports, and monitor key performance metrics to ensure profitability and operational efficiency. Qualifications: Proven experience in a supervisory or management role within the Food & Beverage industry, preferably as an F&B Manager or Senior Supervisor. Strong leadership and team management skills with the ability to motivate and develop staff. Excellent customer service and communication skills. Solid understanding of F&B operations, inventory control, and financial management. Knowledge of health, safety, and hygiene regulations. Ability to work in a fast-paced environment and handle multiple tasks effectively.

Food & Accommodation available Roles and Responsibilities Manage banquet operations, ensuring seamless execution of events from planning to delivery. Oversee beverage services, including bar management and inventory control. Handle F&B sales and marketing initiatives to drive revenue growth. Supervise food packing and presentation to maintain high standards. Ensure efficient hotel operations by managing staff scheduling and training. Desired Candidate Profile 5-10 years of experience in hospitality industry with expertise in F&B management. Strong knowledge of IHM (Institute of Hotel Management) principles and practices. Proven track record in handling bulk operations, cafeteria management, institutional catering, restaurant management, team handling, and banquets.

Sodexo is seeking a dynamic and dedicated Executive - F&B (Food & Beverage) to join our team. This role is responsible for the efficient operation of F&B services, ensuring high standards of quality, hygiene, and customer satisfaction. The Executive - F&B will play a key role in managing daily service delivery, controlling costs, and supporting the overall F&B strategy. Key Responsibilities: Service Delivery: Oversee daily F&B operations, ensuring prompt and efficient service delivery in accordance with company standards and client requirements. Quality & Hygiene Standards: Strictly adhere to and enforce all food safety, hygiene, and sanitation regulations, ensuring a clean and safe environment for food preparation and service. Customer Satisfaction: Interact with customers to gather feedback, address concerns, and ensure a consistently positive dining experience. Inventory & Cost Control: Assist in managing F&B inventory, monitoring stock levels, minimizing waste, and contributing to cost control efforts to meet budgetary targets. Team Coordination: Coordinate with kitchen staff, service teams, and other departments to ensure seamless operation and effective communication. Reporting: Prepare daily or weekly reports on F&B operations, including sales, consumption, and customer feedback. Compliance: Ensure all F&B activities comply with company policies, local regulations, and licensing requirements. Event Support: Assist in the planning and execution of special F&B events or catering services as required. Qualifications: Bachelor's degree or Diploma in Hotel Management, Culinary Arts, or a related F&B discipline. Proven experience in a supervisory or executive role within the Food & Beverage industry, preferably in institutional catering, hotels, or large-scale food services. Strong knowledge of F&B operations, including service procedures, food preparation, and inventory management. Excellent understanding of food safety and hygiene regulations (e.g., HACCP principles). Strong communication and interpersonal skills, with the ability to interact effectively with customers and staff. Problem-solving abilities and a proactive approach to operational challenges. Ability to work in a fast-paced environment and manage multiple tasks. Proficiency in basic computer applications.

Achieving revenue targets. - Overseeing daily operations, managing cost budgets - Expansion with different models - Setting performance objectives. - Recruiting, training, and supporting team as well as conducting regular performance appraisals. - Developing and implementing business, marketing, and advertising plans. - Preparing and presenting monthly, quarterly, and annual budgeting, analysis and reports of operations and P&L. - Driving customer Experience . New Store Launches . Overall responsibility for the City Candidates must have experience in Dine In Restaurants

We are on the lookout for a passionate and seasoned F&B Manager to lead our luxury hospitality operations in Junagadh. This opportunity is exclusively for professionals currently working with top-tier hotels like The Oberoi, Taj, Leela, or ITC.

Manager Rest. Operations Maintain 10% growth comparative to last month. Manage restaurant and ensuring all operational SOPs are being adhered to at all times. Creating systems for improved & standardized working in the restaurant & increasing operational efficiency. Inventory management. Read and interpret P/L statement. Guest relations for feedback & complaints. Controlling cost controlling food cost, labor cost, etc. Quality Control of food & service. Maintain sanitation & entertainment standards of the property. Oversee all front and back end operations. Liaison with relevant government bodies / municipal authorities/ local authorized bodies for compliance. Vendor & suppliers management for food and alcohol. Regular MIS reporting to management about daily activities and progress. Attrition and leave management of team members. Coordinating parties, events and promotional activities. Table visits and promoting sale of merchandise. Market research and analysis. Responsible for handling all operations related to F &B services, billing , cleanliness , music , lighting etc. on the restaurant & bar floor. Responsible for smooth inter - departmental coordination for better flow of work and materials. Interacting with guests & building customer loyalty through effective measures. Doing sales calls to improve business networks and gain new clientele through Corporate tie Ups etc. Resolving guests complaints positively in minimum time. Effectively handle all guests queries & calls for reservations. Hiring and Training staff for effective communication skills, grooming, manners and way of working. Daily briefing for staff on day-to-day functions & weekly forecast and to understand staff problems at work and maintaining discipline. Making duty roasters for staff in shifts and delegation of responsibilities to staff in various assignments. Taking charge in Taking charge in any crisis situation. Attending meetings / briefings and passing relevant information to all associates. Liaisoning with vendors / suppliers to keep everything in place on the floor. 2 yrs minimum as Floor Manager in a Restaurant

Roles & Responsibilities: Identifying and onboarding new vendor partners that align with the business standards and requirements. Create, maintain and update vendor pool as per business requirements. Understanding the Clients requirement and sharing the best suitable vendor proposal with them along with proper commercial calculation. Identify and implement opportunities for improving the food court operations and vendor performance. Encourage the vendors and align food festivals for our existing clients. Preparedness through incident management, back-up vendor identification and alignment. Negotiate the commercials with vendors and clients as and when required. Deep understanding of menu management, cafeteria operations, execution & implementation of vendors at place/vendor management skills. Evaluate and select vendors based on a comprehensive assessment of quality, cost, and reliability. Prerequisites: Bachelors in any degree. Would prefer if IHM/MBA in supply chain management. Proven experience working as an F&B vendor manager. Proficient in all Microsoft Office applications. The ability to travel for work. Knowledge of Catering unit operations, manpower handling, curating menus & production plans. The ability to multitask effectively. Strong negotiation, management, and decision-making skills. Excellent analytical, problem-solving, and organizational skills. Effective written and verbal communication skills.

Food & Beverage Operations Menu Planning & Design Budgeting and Cost Control Staff Scheduling and Supervision Inventory and Stock Management Vendor and Supplier Coordination Event and Banquet Planning Quality Control Guest Experience Management Revenue Generation Restaurant & Bar Oversight Hygiene & Sanitation Compliance Qualification : - Graduation Completed Or else master will be preferred ( IHM, BSC.) Mobile Number to Receive Response : - +91 7849821929