Cluster Food & Beverage; F&B Manager

Position: Cluster Food & Beverage (F&B) Manager
The Cluster F&B Manager is responsible for managing and overseeing the overall Food & Beverage operations of   Villa Maya   and   Bakers Arch – A Garden Café  . The role ensures operational excellence, profitability, brand consistency, and exceptional guest experience across both properties.

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Key Responsibilities:

1. Operations Management
Oversee daily restaurant and café operations at both properties.
Ensure service quality, hygiene standards, and SOP compliance.
Conduct regular operational audits and quality checks.
Maintain consistency in food presentation and service delivery.
Good knowledge on wine and beer.
Should be aware of FSSAI norms.

2. Financial & Cost Control
Prepare and monitor annual budgets and monthly forecasts.
Control food cost, beverage cost, and operational expenses.
Analyze P&L statements and implement corrective strategies.
Drive revenue growth through strategic planning.

3. Guest Experience & Brand Standards
Ensure exceptional guest satisfaction and service standards.
Address guest complaints promptly and professionally.
Monitor and manage online reviews and brand reputation.
Maintain brand identity of both fine dining and café concepts.

4. Team Leadership & Development
Lead, mentor, and train F&B teams across both properties.
Conduct performance reviews and set KPIs.
Ensure proper manpower planning and staff scheduling.
Coordinate recruitment and skill development programs.

5. Sales & Business Development
Collaborate with marketing for promotions, events, and seasonal campaigns.
Increase banquet, event, and catering revenue.
Develop innovative strategies to enhance guest footfall.
Support cross-promotion between Villa Maya and Bakers Arch.
Plan with the team on festivals and events that would enhance our guest experience.

6. Inventory & Vendor Management
Oversee procurement and vendor negotiations.
Ensure stock control and wastage minimization.
Conduct monthly inventory and compliance audits.

Education

Qualification:

Bachelor’s Degree / Diploma in Hotel Management or Hospitality.
8–12 years of F&B operational experience.
Minimum 3–5 years in Senior Managerial or Cluster role.

Key

Skills:

Strong leadership & people management skills.
Financial and budgeting expertise.
Excellent communication and guest handling ability.
Strong operational planning & execution skills.
Knowledge of food safety and statutory compliance.

Performance Indicators:
Revenue & profitability growth
Cost control efficiency
Guest satisfaction index
Staff productivity & retention
Compliance & audit results