Hotel Operations Manager

Operations Manager – F\&B

Property

Suburban Residency (3-Star)

Location

Kanjikuzhi, Kottayam, Kerala

Category

3-Star Hotel

Employment Type

Full-time

Reports To

General Manager / Managing Partners

Position Summary

The Operations Manager – F\&B will lead the hotel’s day-to-day operations, with primary responsibility for restaurants, bar and lounge operations, banquets and food-production coordination.

The role requires an experienced, hands-on F\&B professional capable of leading multiple dining outlets, licensed bar operations, large banquet functions and kitchen-service coordination. The manager will be accountable for F\&B revenue, profitability, beverage controls, food and service quality, statutory compliance, guest satisfaction and team performance.

While the position has a strong F\&B focus, the manager will also coordinate with front office, housekeeping, maintenance, security, purchase, stores, accounts and HR to ensure the hotel operates smoothly as one integrated business.

This is a floor-based operational leadership position requiring a visible presence during peak restaurant hours, bar operations, weekends and major events.

Key Responsibilities1. F\&B Operations Leadership

• Take end-to-end ownership of the hotel’s restaurants, bar, lounge, room service and banquet F\&B operations.
• Lead the operations of KL05-1949, Lattice Family Restaurant, Obsidian Executive Lounge and the hotel’s banquet venues.
• Ensure each outlet is properly prepared, staffed and ready before service.
• Conduct daily F\&B briefings covering reservations, expected covers, banquet functions, VIP guests, menu availability and staffing.
• Maintain consistent standards for guest reception, seating, order taking, service sequence, presentation and billing.
• Remain visible across restaurants, bar and banquet areas during peak operating hours.
• Resolve operational issues, service delays and guest complaints promptly.
• Coordinate outlet operations to provide a consistent guest experience throughout the property.

Bar and Lounge Operations

• Take direct responsibility for the hotel’s licensed bar, lounge and alcoholic-beverage operations.
• Ensure all bar operations comply with applicable licence conditions, approved timings and statutory requirements.
• Maintain strict controls over liquor purchasing, receiving, storage, issuance, transfers, sales and closing stock.
• Verify opening stock, closing stock, consumption, breakage, wastage and variance reports.
• Reconcile physical beverage inventory against POS sales and approved complimentary consumption.
• Investigate bottle-level, peg-level and system-level stock variances immediately.
• Enforce standard pouring measures, approved cocktail recipes and beverage-presentation standards.
• Prevent unauthorized consumption, free pouring, substitutions, pilferage and unapproved complimentary service.
• Ensure every beverage served is correctly entered and billed through the POS system.
• Monitor beverage cost, pour cost, gross margin, average beverage spend and product mix.
• Develop beverage menus, signature drinks, premium selections and food-and-beverage pairings.
• Train bartenders and service teams in product knowledge, upselling and responsible alcohol service.
• Ensure compliance with legal-age requirements, dry days and other applicable restrictions.
• Maintain high standards of bar hygiene, glassware handling, equipment maintenance and storage security.

Restaurant Operations

• Ensure all restaurants follow approved service standards, standard operating procedures and brand guidelines.
• Monitor table reservations, guest seating, service speed, order accuracy and table turnaround.
• Work closely with the Executive Chef to ensure food quality, consistency and timely delivery.
• Ensure service employees have complete knowledge of menus, ingredients, allergens and preparation styles.
• Conduct pre-service briefings on menu availability, specials, promotions and beverage recommendations.
• Monitor discounts, voids, cancelled orders, complimentary items and billing exceptions.
• Personally interact with guests and obtain feedback about food, beverages and service.
• Implement corrective action for recurring service or quality concerns.
• Ensure restaurants, service stations, equipment, crockery, cutlery and glassware are clean and properly maintained.

Food-Production Coordination

• Coordinate closely with the Executive Chef and kitchen leadership without interfering with culinary authority.
• Communicate expected restaurant covers, banquet numbers, room-service requirements and special guest requests.
• Ensure kitchen production plans are aligned with reservations and business forecasts.
• Monitor food preparation and service timelines to prevent guest delays.
• Participate in menu planning, menu engineering, food-cost reviews and item-performance analysis.
• Ensure approved recipes, portion sizes, yields and presentation standards are followed.
• Coordinate the handling of guest allergies, dietary restrictions and special requests.
• Review food returns, wastage, spoilage and guest complaints with the Chef.
• Support the Chef in maintaining kitchen hygiene, food safety and production discipline.
• Facilitate effective communication between kitchen and service teams.

Banquet and Event Operations

• Oversee banquet enquiries, site visits, quotations, proposals, confirmations, advance collections and event execution.
• Coordinate food menus, beverage packages, bar requirements, seating, staffing, décor, audiovisual needs and event timelines.
• Conduct pre-event briefings with banquet, kitchen, bar, housekeeping, maintenance, security and accounts teams.
• Ensure Courtyard Banquet Hall and Orchid Conference Hall are properly prepared and inspected before every function.
• Monitor final guest counts, food and beverage consumption, additional requirements and billing.
• Ensure beverage and liquor serv