Manager F

The F&B Head is expected to lead a team of chefs, service staff, and support roles while ensuring optimal kitchen performance, quality control, and menu development. This position demands both operational discipline and creative contribution — balancing nutrition, presentation, customer satisfaction, and profitability.

F&B Operations Management

• Oversee day-to-day kitchen and front counter operations, ensuring high standards of cleanliness, safety, and efficiency.
• Implement structured SOPs for food prep, portion control, plating, and delivery — tailored to fitness/nutrition goals.
• Maintain strict control over temperature-sensitive storage (cold/hot), food handling, labeling, and expiry tracking.
• Ensure availability and proper use of all utensils, equipment, and kitchen tools.
• Monitor food quality, presentation, and taste to align with brand standards.

Recipe & Nutritional Control

• Act as custodian of all recipes — including portion sizes, ingredients, calorie counts, macros, and allergen tagging.
• Collaborate with nutritionists or consultants (as needed) to ensure menu integrity.
• Maintain detailed recipe documentation and ensure team adherence during prep and service.
• Train team on recipe accuracy, allergen awareness, and ingredient substitution protocols.

Menu Development & Innovation

• Design and refine a rotating menu of clean, nutritious options — including smoothie bowls, high-protein breakfasts, matcha/functional drinks, cold-pressed juices, seasonal items, and macro-friendly meals.
• Introduce trend-driven options (gluten-free, keto, vegan, low-carb, etc.) that align with member interests.
• Collaborate with marketing to promote LTOs (Limited Time Offers) and seasonal launches.
• Plan for pre- and post-workout meal options tailored to fitness users' needs.

Team Leadership & Training

• Recruit, train, and supervise kitchen staff, chefs, servers, and baristas.
• Conduct regular training on SOPs, food safety, hygiene standards, service protocols, and upselling.
• Build a culture of accountability, cleanliness, and collaboration.
• Ensure proper scheduling and coverage across shifts, minimizing unnecessary overtime.

Inventory, Procurement & Cost Control

• Monitor daily inventory of raw materials, prepared items, and disposables.
• Ensure accurate stock rotation (FIFO), avoid overstocking, and reduce food waste.
• Coordinate with procurement or purchase department for timely restocking.
• Manage vendor relationships and evaluate product quality and pricing.
• Run weekly stock audits and maintain clear records for internal control.

POS System & Reporting

• Manage point-of-sale systems — ensuring accurate entry of menu items, pricing, and customer transactions.
• Train team on POS usage, order processing, and cash handling (if applicable).
• Monitor daily sales, popular SKUs, and customer purchase behavior to guide decisions.
• Generate reports to track cost vs. sales, identify slow-moving items, and plan production accordingly.

Customer Experience & Service Standards

• Ensure counter staff and chefs maintain a warm, knowledgeable, and health-focused tone.
• Handle customer complaints, special requests, or allergy concerns professionally.
• Collect customer feedback and turn it into actionable insights for future menu and service improvements.
• Monitor service time, queue management, and cleanliness of service areas.

Compliance & Hygiene

• Ensure 100% compliance with food safety, storage, hygiene, and health regulations.
• Conduct daily checklists and surprise audits for hygiene, cleaning logs, and temperature control.
• Lead the team in following proper attire, grooming, and personal hygiene at all times.
• Coordinate pest control, waste management, and sanitation protocols.

Budgeting & Performance Planning

• Prepare annual and monthly budgets for F&B operations (food cost, labor, disposables, utilities).
• Analyze P&L performance, food cost percentage, and labor efficiency.
• Recommend pricing updates (annually or seasonally) in coordination with Finance & Management.
• Set performance KPIs for food cost control, upselling, ticket size, and customer satisfaction.

Collaboration & Strategic Alignment

• Work closely with gym management to align F&B offerings with member needs and gym initiatives.
• Participate in campaign planning, fitness challenges, seasonal events, and collaborations.
• Coordinate with HR, Finance, Marketing, and Maintenance teams for smooth operations.
• Attend weekly management meetings and contribute to planning and execution goals.

Requirement

• Proven experience years) in F&B operations — preferably in health/fitness, cafes, or wellness dining.
• Strong knowledge of food safety, recipe standardization, and nutritional considerations.
• Hands-on kitchen leadership with a deep understanding of back-of-house and front-of-house operations.
• Comfortable with POS systems, reporting tools, and basic budgeting.
• Creative thinker with a passion for wellness, food trends, and customer engagement.
• Excellent team management, communication, and training abilities.

Job Type: Full-time

Pay: Rs300, Rs400,000.00 per month

Work Location: In person