Restaurant Manager

Department:

Food & Beverage (Operations / Service)

Reporting To:

F&B Manager / Assistant F&B Manager

Location:

[Insert Location / Outlet Name]

Job Summary:

The F&B Executive is responsible for supervising and coordinating the daily operations of the Food & Beverage department. The role ensures smooth service, quality food presentation, and customer satisfaction while maintaining hygiene, inventory control, and staff discipline. The position acts as a link between the management and the service/kitchen teams to deliver consistent guest experience and operational excellence.

Key Responsibilities:

·         Operations & Service:

• Supervise F&B counters, concession areas, or restaurant sections to ensure smooth service.

• Monitor preparation, presentation, and service of food & beverages according to company standards.

• Coordinate with kitchen and service teams for timely order delivery, especially during peak hours (show intervals / meal hours).

• Handle billing, POS operations, and daily sales reconciliations.

• Ensure compliance with hygiene, safety, and quality standards (FSSAI norms, FIFO system, etc.).

• Monitor stock movement and raise daily indents to the Store team.

• Conduct daily pre-opening checks (equipment readiness, staff grooming, cleanliness).

·         Customer Experience:

• Ensure courteous and prompt guest service.

• Handle guest complaints or feedback professionally and ensure timely resolution.

• Promote upselling and combo offers to maximize sales and profitability.

·         Team Management:

• Supervise and train F&B Associates, Cashiers, and Stewards.

• Conduct shift briefings, allocate duties, and ensure team discipline and grooming standards.

• Assist the Manager in preparing duty rosters and performance monitoring.

·         Reporting & Coordination:

• Maintain records of sales, wastage, and inventory.

• Submit shift and daily reports to the Assistant F&B Manager.

• Coordinate with other departments (Housekeeping, Purchase, Maintenance) for smooth operations.

Key Skills Required:

• Excellent communication and guest-handling skills
• Leadership and team coordination
• Knowledge of POS / billing software
• Basic food safety & hygiene awareness
• Ability to handle fast-paced service environments
• Attention to detail and problem-solving skills

Educational Qualification:

• Diploma / Degree in Hotel Management or F&B Service
• Certification in Food Safety (preferred)

Experience:

• 2–4 years of experience in F&B operations, preferably in multiplexes, QSRs, or hospitality outlets.

• It is a Full Time Waiter / Steward job for candidates with 2 - 5 years of experience.