Company OverviewGREATBELL HR Consultancy Services PVT LTD specializes in technical and hospitality manpower recruitment, collaborating with approximately 500 companies across India. With its headquarters in Cochin, Kerala, GREATBELL provides HR services with a focus on the hospitality sector. Our experienced team of 2-10 employees ensures personalized recruitment services tailored to client needs. For more details, visit our website at www.greatbellhr.com.

Job Overview We are seeking a senior-level Food and Beverage Manager with 7 to 10 years of experience to join with one of our clients in Hospitality Industry (5 Star Luxury Hotel) on a full-time basis. This role will be based in various locations across Ernakulam, Cochin, Kozhikode, Thrissur, Kottayam, and Kollam. The ideal candidate will leverage their expertise in hospitality management and food and beverage operations to manage and enhance our clients' service offerings efficiently.

• Qualifications and SkillsProven track record in hospitality management, with at least 7 years in food and beverage operations (Mandatory skill).
• In-depth knowledge of hotel management practices, ensuring excellence in guest services and satisfaction (Mandatory skill).
• Strong competency in overseeing food and beverage operations to drive quality and profitability (Mandatory skill).
• Expertise in menu planning to create appealing and cost-effective food offerings.
• Solid understanding of food safety regulations to ensure compliance and maintain standards.
• Experience with banquet operations including planning and execution of events.
• Familiar with the broader hospitality industry trends to stay competitive.
• Excellent interpersonal and communication skills to lead and manage diverse teams effectively.

• Roles and ResponsibilitiesDevelop and implement food and beverage strategies to enhance client satisfaction and business performance.
• Maintain high standards of food safety and hygiene, ensuring compliance with industry regulations.
• Plan and execute food and beverage operations in alignment with budgetary and quality expectations.
• Work closely with culinary teams to design diverse and engaging menus catering to varied preferences.
• Drive team performance through effective leadership, motivation, and training initiatives.
• Analyze customer feedback to continuously improve service quality and address operational challenges.
• Optimize inventory management and supply chain processes to minimize waste and maximize efficiency.
• Collaborate with event planners to seamlessly manage banquet operations and special events.