Food And Beverage Operations Manager

Company Description Temper Eatery Pvt Ltd is a growing food and beverage business committed to delivering high-quality dining experiences in Mumbai. The company focuses on consistent service standards, efficient operations, and a customer-centric approach across its outlets. Temper Eatery emphasizes teamwork, operational excellence, and continuous improvement in food quality and service. The organization offers opportunities for hospitality professionals to take on responsibility, contribute to process enhancements, and grow with the brand.
Role Description:
Food & Beverage Operations Manager
Department: Food & Beverage Operations
Position: Food & Beverage Operations Manager
Reports To: Director / General Manager
Location: Goa
Industry: Restaurant & Hospitality
Position Overview
Responsible for daily restaurant operations, guest experience, service standards, team management, sales, cost control and efficiency. Leads front-of-house operations and coordinates with kitchen, stores, purchase, accounts and management teams.
Key Responsibilities
1. Restaurant Operations
- Manage opening, service and closing operations.
- Maintain food quality, service, hygiene and ambience standards.
- Ensure SOP and policy compliance.
- Monitor reservations, table flow and peak-hour operations.
- Coordinate with the kitchen for timely service.
- Identify and resolve operational issues.
2. Guest Experience
- Ensure excellent guest service.
- Handle key guests, complaints and service recovery.
- Monitor feedback and online reviews.
- Improve guest satisfaction and repeat business.
3. Team Management
- Lead and motivate the F&B team.
- Prepare schedules and manpower plans.
- Conduct briefings, training and performance reviews.
- Ensure discipline, grooming, attendance and punctuality.
- Coordinate with kitchen, housekeeping, security and other departments.
4. Sales & Revenue
- Achieve sales targets.
- Monitor covers, average spend and table turnover.
- Drive upselling and promotions.
- Review sales performance and recommend improvements.
5. Cost Control
- Control food and beverage costs and wastage.
- Monitor portioning, breakage, complimentary items and pilferage.
- Coordinate inventory control with Purchase and Stores.
- Monitor stock usage and variances.
- Ensure FIFO/FEFO compliance.
- Coordinate with Accounts on costs and expenses.
6. Inventory & Stores
- Ensure proper receiving, storage and issuance.
- Conduct stock checks and support physical inventory.
- Maintain records of wastage, transfers, breakages and complimentary items.
- Ensure timely availability of supplies.
7. Hygiene, Safety & Compliance
- Ensure food safety, hygiene and sanitation compliance.
- Inspect restaurant, kitchen, washrooms and service areas.
- Enforce staff hygiene and grooming standards.
- Report safety, maintenance and compliance issues.
8. Maintenance & Ambience
- Maintain furniture, lighting, music, air-conditioning and guest facilities.
- Coordinate timely maintenance.
- Maintain ambience and presentation standards.
9. Events & Special Operations
- Coordinate events, parties, promotions and special operations.
- Plan manpower for high-footfall days.
- Coordinate service, kitchen, bar, vendors and event teams.
- Monitor execution from setup to closing.
10. Reporting & Administration
- Submit daily operational reports.
- Track sales, covers, average check, discounts, wastage and KPIs.
- Maintain records and checklists.
- Conduct departmental meetings.
- Escalate major issues, complaints and staff matters.
Key Performance Indicators (KPIs)
- Sales and revenue
- Guest satisfaction and repeat business
- Average guest spend
- Table turnover
- Food and beverage cost
- Wastage and pilferage
- Labour productivity
- Staff performance and retention
- SOP compliance
- Hygiene and cleanliness
- Complaint resolution
- Inventory accuracy
- Event execution
- Operational efficiency
Desired Skills & Qualifications
- Degree/Diploma in Hotel Management, Hospitality or related field preferred.
- 5–10 years of relevant restaurant/F&B experience.
- Strong leadership and communication skills.
- Knowledge of restaurant service, costs and inventory control.
- Ability to analyse reports and solve problems.
- Proficient in POS and basic MS Excel.
- Customer-focused and able to work under pressure.
- Willing to work flexible hours, weekends and holidays.
Personal Attributes
- Hands-on and operationally strong
- Customer-focused
- Disciplined and accountable
- Honest and reliable
- Proactive and solution-oriented
- Strong team leader
- Commercially aware
- Detail-oriented
- Calm under pressure
- Takes ownership
Authority & Accountability
Responsible for the assigned F&B team, service standards, guest experience, discipline and restaurant efficiency. Major financial, staffing, policy or strategic decisions must be escalated to management.
Note: Management may modify or expand responsibilities based on business requirements.

Work arrangement
No