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 Caf. The role ensures operational excellence, profitability, brand consistency, and exceptional guest experience across both properties.

Visit: villamaya.in | bakersarch.in

Key Responsibilities:

1. Operations Management

• Oversee daily restaurant and caf 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 caf 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:

• Bachelors Degree / Diploma in Hotel Management or Hospitality.
• 812 years of F&B operational experience.
• Minimum 35 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