Food and Beverage Manager

Role: F&B Manager
Location: Coorg, Karnataka
Role type: Full-time, on-site and field-based
Reporting to: Founder/COO
Salary: 7L to 8.5L CTC + Accommodation
About Raho
Raho is an asset-light hospitality company operating nature-led homestays and villas across non-urban destinations. Our properties offer locally rooted food experiences prepared primarily by trained home cooks rather than centralised hotel kitchens.
Role
The F&B Manager will take end-to-end ownership of food operations across Raho properties—from setting up kitchens and home cooks to developing menus, standardising recipes, controlling costs, maintaining quality and improving F&B revenue.
This is a hands-on, field-based role. It is not a conventional hotel F&B position with an established kitchen hierarchy and large support team. The person will be Raho’s primary F&B owner and will be expected to build the function, create systems and work closely with local home cooks across multiple locations.
Key Responsibilities
Homecook Onboarding & Training
Assess the culinary ability, hygiene practices and operating capacity of home cooks.
Train home cooks on recipes, portions, presentation, food safety, dietary restrictions and service timings.
Convert traditional cooking knowledge into simple and repeatable standards without losing authenticity.
Create easy-to-follow visual recipe cards and training material suitable for cooks with varying literacy and language abilities.
Conduct refresher training and address recurring performance gaps.
Identify and develop backup cooks for high-occupancy periods, leave and emergencies.
Menu Design & Implementation
Design breakfast, lunch, dinner, snack, beverage and local-speciality menus.
Create menus suited to the property, guest profile, home-cook capability and ingredient availability.
Develop seasonal menus, meal combinations, children’s options and group menus.
Balance guest appeal, local character, execution capacity and commercial viability.
Review menu performance and revise or remove dishes based on sales, profitability and guest feedback.
Standardise ingredients, quantities, yields, portions, presentation and preparation methods.
Prepare and maintain recipe cards for active menu items.
Calculate recipe cost, cost per portion, food-cost percentage and contribution margin.
Recommend selling prices based on cost, positioning and guest value.
Monitor ingredient-price changes, wastage, over-portioning and procurement inconsistencies.
Ensure menu pricing remains commercially sustainable.
Quality, Hygiene & Compliance
Establish practical food-quality and hygiene standards across all kitchens.
Conduct scheduled and surprise kitchen audits.
Monitor taste, freshness, portion size, presentation, temperature, preparation time and order accuracy.
Ensure safe storage, labelling, handling and preparation of food.
Build workable processes for allergies and dietary requirements.
Record corrective actions and verify closure instead of only reporting problems.
Analyse recurring complaints and identify their root causes.
Multy-Property F&B Operations
Build an effective property-visit and audit schedule.
Maintain quality across decentralised kitchens and geographically spread-out properties.
Establish backup plans for cook absence, stock-outs, high occupancy and equipment failure.
Coordinate with Operations, Guest Service, caretakers, vendors and property owners.
Support property teams during launches, peak occupancy and service disruptions.
Track F&B revenue by property.
Monitor food cost, contribution margin, average order value, order conversion, wastage and menu-item performance.
Identify opportunities to improve F&B revenue without compromising guest experience.
Develop meal combinations, add-ons and property-specific food experiences.
Prepare monthly performance reports with clear observations and actions.
Candidate Profile
We are open to candidates from hotels, resorts, restaurants, homestays, cloud kitchens or multi-unit food operations. Exact experience in Raho’s model is not expected.
The ideal candidate should have:
Approximately 6–10 years of relevant culinary or F&B operations experience.
Experience as a Chef de Partie, Sous Chef, Kitchen Manager, F&B Executive/Manager, Cluster Chef or similar role.
Strong practical knowledge of food production, hygiene, kitchen operations and quality control.
Working knowledge of recipe costing, portion control, inventory and wastage.
Experience training cooks, kitchen staff or frontline food teams.
Ability to create menus, recipes, SOPs, checklists and reports.
Basic proficiency in Excel or Google Sheets.
Ability to communicate clearly with people from different educational and professional backgrounds.
Fluency in English and Hindi; Kannada or another local language would be an advantage.
Willingness to relocate to Coorg and travel regularly between properties.

Work arrangement
No