Food & Beverage Manager Restaurant, Bar & Events

Food & Beverage Manager – Restaurant, Bar & Events

Kala Bahia | Colomb Bay, South Goa

Full-time | 40,000–45,000 per month, depending on experience

About us

Kala Bahia is a beachfront restaurant, bar and cultural events venue between Palolem and Patnem. We host daily dining, weddings, private celebrations, cinema evenings and music nights.

We're looking for a hands-on F&B Manager who enjoys being on the floor, leads by example and takes pride in creating a welcoming experience for guests. You will take responsibility for daily operations, helping our team deliver consistently high standards across restaurant and event service.

Your responsibilities

Daily operations and service

• Lead restaurant and bar service, ensuring the venue is ready before opening and properly closed afterwards.
• Maintain standards of cleanliness, tidiness, hygiene and presentation throughout the venue.
• Coordinate with the head chef and bar manager on menu availability, service timings and guest requirements.
• Anticipate problems, resolve day-to-day issues and follow tasks through to completion.
• Ensure opening, closing and cleaning checklists are completed properly.

Team leadership

• Organise rotas, allocate duties and plan staffing around restaurant bookings and events.
• Hold short service briefings so everyone understands their responsibilities.
• Train and coach staff in menu knowledge, communication, service and attention to detail.
• Set clear expectations, address performance issues fairly and encourage teamwork.
• Support recruitment and the induction of new team members.

Guest experience

• Build a friendly, professional relationship with guests.
• Handle feedback and complaints promptly and thoughtfully.
• Ensure dietary requirements and special requests are communicated accurately.
• Maintain attentive service during both quiet periods and busy nights.

Weddings and events

• Translate agreed event plans into clear service arrangements and team duties.
• Coordinate setup, table layouts, staffing and food and beverage timings.
• Brief the team on guest numbers, dietary needs and the event schedule.
• Lead service on the day and oversee clearing and resetting afterwards.

Operational controls and reporting

• Work with the bar manager, kitchen team and finance manager to support stock checks and reduce wastage.
• Ensure orders, billing, discounts and cash-handling procedures are followed correctly.
• Monitor the care and condition of equipment and report maintenance needs.
• Give the owner a brief daily update on service, staffing, guest feedback and outstanding tasks.
• Follow up on agreed actions and suggest practical improvements.

You will report directly to the owner and work closely with our Finance & Office Manager, Head Chef, Kitchen Consultant and Bar Manager.

What we're looking for

• Previous experience as a restaurant manager, assistant F&B manager or senior supervisor ready to take the next step.
• At least two years of experience supervising or managing a hospitality team.
• Strong spoken and written English.
• Excellent communication, organisation and attention to detail.
• Confidence leading busy service and handling guest concerns.
• A practical understanding of billing systems, stock procedures and service standards.
• A reliable, proactive approach: someone who notices what needs doing and follows through.
• Availability to work evenings, weekends and event days.

Preferred

• Previous experience working in Goa and familiarity with its hospitality culture.
• Experience in weddings, banquets, private functions or music and club events.
• A hospitality or hotel management qualification.

What we offer

• A monthly salary of 40,000–45,000, depending on experience, plus service charge.
• A varied role in an independent beachfront venue.
• The opportunity to work closely with the owner and make a visible contribution to the business.
• An established kitchen, bar and office team to work alongside.
• Accommodation and staff meal provided

To apply

Please submit your CV at [Confidential Information], including your current location, earliest joining date and a short introduction describing your experience leading restaurant teams and event service.