Food & Beverage (F&B) Manager

Job Description

Title: Food & Beverage (F&B) Manager

Company Name: KrishiBari Estates

Vacancy: 1

Age: 28 to 50 years

Job Location: Dhaka (Savar)

Salary: Tk. 35000 - 40000 (Monthly)

Experience:

• 3 to 7 years
• The applicants should have experience in the following business area(s): Food (Packaged)/Beverage, Resort

• Bachelor/Honors

• 3 to 7 years
• The applicants should have experience in the following business area(s): Food (Packaged)/Beverage, Resort

• Age 28 to 50 years
• Only Male

Organization: KrishiBari Estates
Location: Vakurta, Savar, Dhaka
Employment Type: Full-Time

About KrishiBari Estates

KrishiBari Estates is a premium farm-to-table resort and hospitality destination committed to delivering exceptional guest experiences through quality accommodation, authentic cuisine, and sustainable hospitality practices. We are seeking a dynamic and experienced Food & Beverage (F&B) Manager to lead our food operations and ensure outstanding dining experiences for our guests.

Position Summary

The Food & Beverage Manager will be responsible for overseeing all food production and service operations across the resort. The role requires close coordination with the General Manager, Front Office Team, Kitchen Team, and Chefs to ensure seamless food planning, preparation, and delivery for individual guests, group bookings, corporate events, and large-scale gatherings.

The ideal candidate will possess strong leadership skills, operational expertise, and a commercial mindset to maintain food quality, improve efficiency, control costs, and maximize profitability.

Key Responsibilities

Kitchen & Food Operations Management

• Oversee the day-to-day operations of the resort kitchen and food production facilities.

• Supervise and manage chefs, kitchen staff, and food service personnel.

• Ensure consistent food quality, presentation, hygiene, and safety standards.

• Develop and implement efficient kitchen workflows and operational procedures.

• Monitor food preparation and service to ensure guest satisfaction.

Guest & Event Coordination

• Coordinate with the Front Office and General Manager to forecast guest occupancy and food requirements.

• Plan and execute food services for resort guests, corporate events, conferences, retreats, weddings, and large gatherings.

• Ensure timely preparation and delivery of meals for both regular and high-volume guest requirements.

• Address guest feedback related to food and dining services and implement improvements.

Procurement & Inventory Management

• Manage procurement of food ingredients, beverages, kitchen supplies, and consumables.

• Identify and negotiate with suppliers to secure quality products at competitive prices.

• Develop reliable sourcing channels and continuously explore cost-effective procurement opportunities.

• Monitor inventory levels and implement inventory control measures to minimize wastage and stock shortages.

Cost Control & Profitability

• Monitor food costs, production expenses, and operational efficiency.

• Implement measures to reduce food waste and improve resource utilization.

• Analyze consumption patterns and optimize purchasing decisions.

• Work closely with management to improve margins while maintaining quality standards.

• Prepare periodic reports on food cost, inventory, and operational performance.

Team Leadership

• Recruit, train, mentor, and evaluate kitchen and food service staff.

• Foster a positive, collaborative, and performance-driven work environment.

• Ensure staff compliance with hygiene, food safety, and operational standards.

• Promote teamwork between kitchen, front office, and resort operations teams.

Required Qualifications & Experience

• Minimum Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.

• Minimum 3 years of experience in a similar role within a restaurant, resort, hotel, or hospitality establishment.

• Proven experience managing kitchen operations, chefs, and food service teams.

• Strong understanding of food production, inventory management, procurement, and cost control.

• Experience handling food operations for large groups, events, and high-volume service environments.

• Strong leadership, communication, and organizational skills.

• Proficiency in preparing operational reports and managing budgets is preferred.

Desired Attributes

• Positive attitude and solution-oriented mindset.

• Strong sense of ownership and accountability.

• Ability to perform under pressure and manage multiple priorities.

• Excellent interpersonal and team management skills.

• Commitment to quality, guest satisfaction, and continuous improvement.

• Strong negotiation and vendor management capabilities.

Compensation & Benefits

• Competitive salary package based on experience and qualifications.

• Opportunity to grow within a rapidly expanding hospitality organization.

• Supportive and professional working environment.

• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

Accommodation facility is there.