Jobman by Shunya Tattva
Website:
shunyatattva.com
Job details:
Hi Folks,
We are currently hiring for the role of Food & Beverage Manager with a Leading Banquet for Mumbai.
Designation: Food & Beverage Operations Manager
Location- Chembur
Salary- Upto 6.50lpa to ₹7 LPA
Department: Food & Beverage
Experience:5–8 years of experience in Food & Beverage operations, preferably in a premium restaurant, hotel, club, banquet, or hospitality environment.
Previous experience managing both restaurant and banquet service operations is preferred.
Strong experience in leading and managing a sizeable service team.
Working Hours:
This is a hands-on operational position requiring flexibility to work during lunches, dinners, weekends, holidays, peak business periods, and banquet events, depending on operational requirements.
Role Overview
We are looking for an experienced, hands-on Food & Beverage Operations Manager to oversee the day-to-day food and beverage operations
The individual will report directly to the Food & Beverage Manager and will be responsible for the smooth functioning of all restaurant and banquet service operations, primarily leading, managing, and developing the service team.
Key Responsibilities:
1. Restaurant & Banquet Operations
- Oversee the daily operations, ensuring smooth and efficient service.
- Manage restaurant service, banquet service, events, private functions, and other F&B activities.
- Ensure all outlets and event areas are properly prepared before service.
- Coordinate closely with the kitchen, stewarding, banquet/event teams, and management.
- Ensure timely and seamless execution of restaurant and banquet operations.
- Conduct regular operational checks before, during, and after service.
2. Leadership of Service Team
- Take overall responsibility for the restaurant and banquet service team.
- Prepare staff schedules, duty rosters, section allocations, and manpower requirements.
- Lead daily briefings and communicate reservations, events, VIP guests, special requirements, and operational priorities.
- Train, coach, and develop service staff to maintain consistently high service standards.
- Monitor staff performance, grooming, punctuality, discipline, and productivity.
- Identify training requirements and conduct regular on-the-job training.
- Build a professional, motivated, and guest-focused service culture.
3. Guest Experience & Service Standards
- Ensure exceptional and consistent guest service across restaurant and banquet operations.
- Personally monitor service during peak periods and important events.
- Handle guest feedback, complaints, and service recovery professionally.
- Ensure special occasions, VIP guests, repeat guests, and corporate events receive appropriate attention.
- Maintain and continuously improve service standards and SOPs.
4. Banquet & Event Operations
- Oversee the service execution of weddings, corporate events, parties, conferences, and other functions.
- Coordinate with the banquet/event team regarding event requirements, menus, timings, seating arrangements, and service flow.
- Ensure correct setup of tables, buffet counters, bars, service stations, and event areas.
- Ensure sufficient manpower and proper staff allocation for every event.
- Supervise banquet service from setup through closing and breakdown.
- Ensure smooth coordination between service and kitchen teams during events.
5. Food & Beverage Cost Control
- Assist the F&B Manager in controlling food, beverage, and operational costs.
- Monitor wastage, portion control, breakages, complimentary items, and staff consumption.
- Ensure proper handling and accountability of crockery, cutlery, glassware, linen, equipment, and other F&B assets.
- Monitor inventory levels and coordinate with the relevant departments for timely replenishment.
- Support initiatives to improve revenue, productivity, and operational profitability.
6. Sales & Revenue Support
- Work closely with the F&B Manager to maximize restaurant and banquet revenue.
- Ensure effective upselling and suggestive selling by the service team.
- Drive sales of beverages, premium menu items, desserts, specials, and other high-margin products.
- Monitor table turnover and service efficiency without compromising guest experience.
- Support promotional activities, special events, and revenue-generating initiatives.
7. Coordination & Communication
- Coordinate closely with the Food & Beverage Manager on daily operations, staffing, guest feedback, sales, costs, and operational challenges.
- Work closely with the Executive Chef and kitchen team to ensure smooth food service.
- Coordinate with banquet/event, housekeeping, maintenance, security, and other departments as required.
- Communicate event requirements and operational priorities clearly to the service team.
- Escalate significant guest, staffing, operational, or financial issues to the F&B Manager promptly.
8. Hygiene, Safety & Compliance
- Ensure strict adherence to food safety, hygiene, sanitation, and workplace safety standards.
- Maintain high standards of cleanliness across the restaurant, banquet areas, service stations, and back-of-house service areas.
- Ensure staff comply with grooming, hygiene, uniform, and personal cleanliness standards.
- Conduct regular checks and immediately address operational or hygiene deficiencies.
- Ensure compliance with company policies, SOPs, and applicable statutory requirements.
9. SOPs & Operational Excellence
- Implement and maintain F&B service SOPs and checklists.
- Regularly review service processes and identify opportunities for improvement.
- Ensure opening, service, closing, and banquet procedures are followed consistently.
- Maintain proper documentation, checklists, incident reports, and operational records.
- Promote a culture of accountability, teamwork, and continuous improvement.
Key Performance Indicators (KPIs)
The Food & Beverage Operations Manager will be evaluated on:
- Guest satisfaction and service quality
- Restaurant and banquet service standards
- Revenue and upselling performance
- Food & beverage cost control
- Reduction of wastage and breakage
- Labour productivity and manpower efficiency
- Staff attendance, discipline, and retention
- Banquet/event execution and client satisfaction
- Hygiene and safety compliance
- Staff training and development
- Adherence to SOPs
- Overall operational efficiency
Skills & Competencies:
- Strong leadership and people-management skills.
- Excellent knowledge of restaurant and banquet service.
- Strong guest-handling and problem-solving abilities.
- Good understanding of F&B cost control and revenue management.
- Excellent communication and interpersonal skills.
- Strong organisational and multitasking abilities.
- Ability to remain calm and effective during high-volume operations and events.
- Hands-on approach with strong attention to detail.
- Good knowledge of POS systems and basic F&B reporting.
- High standards of grooming, discipline, and professionalism.
Interested candidates kindly share your resume at Khushi@shunyatattva.co.in or whts up at 9869200181
Regards,
Khushi Rane
Hr Manager - Human Resources
Khushi@shunyatattva.co.in
Shunyatattva Management Consultant
9869200181
Click on Apply to know more.
