Food and Beverage Manager

We are seeking a dynamic, results-driven, and guest-focused F&B Manager to oversee the day-to-day operations of Celebre. The ideal candidate will be responsible for ensuring seamless restaurant, banquet, birthday party, and event operations while driving revenue, managing budgets, maintaining luxury hospitality standards, and leading high-performing Front-of-House (FOH) and Back-of-House (BOH) teams.

The Operations Manager will play a critical role in maximizing profitability, enhancing guest satisfaction, and ensuring operational excellence across all business functions.

Key Responsibilities

• Operations ManagementOversee the daily operations of the restaurant, banquet services, birthday parties, and special events.
• Ensure smooth coordination between FOH and BOH teams to deliver exceptional guest experiences.
• Monitor service quality, operational efficiency, and adherence to company standards.
• Resolve guest concerns promptly while maintaining the highest levels of customer satisfaction.

Revenue & Financial Management

• Drive revenue growth through effective operational planning and sales initiatives.
• Prepare and manage departmental budgets and operational forecasts.
• Monitor and analyze key financial metrics, including:
• Profit & Loss (P&L)
• Food Cost
• Beverage Cost
• Labour Cost
• Implement cost-control measures without compromising service quality.
• Identify opportunities to improve profitability and operational efficiency.

Team Leadership

• Recruit, train, coach, and mentor FOH and BOH team members.
• Develop employee schedules and ensure optimal staffing levels.
• Foster a positive, collaborative, and performance-driven work culture.
• Conduct regular performance evaluations and implement training programs to enhance team capabilities.
• Drive employee engagement while reducing staff turnover.

Menu Planning & Business Development

• Collaborate with the Executive Chef on menu planning, pricing strategies, and seasonal offerings.
• Analyze market trends and customer preferences to enhance menu profitability.
• Support promotional activities and revenue-generating initiatives.
• Inventory & ProcurementImplement effective inventory control systems to minimize wastage and stock variances.
• Manage procurement processes and maintain strong vendor relationships.
• Ensure timely ordering and availability of food, beverages, and operational supplies.
• Quality, Compliance & SafetyEnsure compliance with all food safety, hygiene, and sanitation regulations, including FSSAI standards.
• Maintain high standards of cleanliness, food quality, and service excellence.
• Conduct regular operational audits and implement corrective actions where required.
• Ensure adherence to all company policies and standard operating procedures (SOPs).

Qualifications & Experience

• Bachelor's Degree or Diploma in Hospitality Management or a related field.
• Minimum 4–5+ years of progressive leadership experience in Food & Beverage or hospitality operations.
• Proven experience managing both Front-of-House (FOH) and Back-of-House (BOH) operations.
• Strong business acumen with experience in operational planning and revenue management.
• Required SkillsStrong financial acumen with expertise in P&L management and cost control.
• Proven experience in budgeting, forecasting, and inventory management.
• Strong operational knowledge of restaurant, banquet, and event management.
• Excellent leadership, team management, and people development skills.
• Proficiency in POS systems and restaurant management software.
• Strong analytical, problem-solving, and decision-making abilities.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced hospitality environment while maintaining exceptional service standards.