Assistant Outlet Manager - Food & Beverage

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Prime Function

• Responsible for the overall supervision, planning, coordination, and efficient operation of the assigned Food & Beverage outlet.
• Ensure exceptional guest satisfaction by maintaining the highest standards of service, quality, and hospitality in line with Novotel Lucknow and Accor standards.
• Establish and maintain seamless coordination and cooperation with all hotel departments to ensure smooth operations, productivity, and an enhanced guest experience.
• Monitor the daily operations of the outlet to ensure efficient service flow and operational excellence.
• Ensure compliance with all company policies, statutory regulations, hygiene standards, and health & safety requirements.
• Promptly report any matter affecting guest satisfaction, operational efficiency, safety, or the interests of the hotel to the Management.

Key Responsibilities

Food & Beverage Operations

• Plan, organize, and oversee the day-to-day operations of the assigned outlet.
• Ensure all food and beverage service standards are consistently maintained.
• Monitor guest feedback and take proactive measures to enhance guest satisfaction.
• Coordinate with the Kitchen team to ensure timely and efficient service.
• Ensure compliance with hygiene, sanitation, and food safety standards in accordance with HACCP and company guidelines.

People Management

• Lead, motivate, coach, and develop the outlet team to achieve operational excellence.
• Ensure all team members are trained in service standards, safety procedures, and brand requirements.
• Conduct regular team briefings and provide continuous performance feedback.
• Foster teamwork and maintain a positive and productive work environment.
• Ensure team members adhere to the company's grooming, uniform, and hygiene standards.

Financial Management

• Assist the F&B Manager in preparing the annual budget for the assigned outlet.
• Monitor revenue, expenses, and profitability of the outlet.
• Control operating costs through effective inventory management, menu costing, and waste reduction.
• Ensure accurate billing, cash handling, and compliance with financial procedures.

Operational Management

• Ensure smooth and efficient daily operations of the outlet while maintaining service excellence.
• Supervise service standards, cleanliness, maintenance, and overall presentation of the outlet.
• Support the F&B Manager in planning and executing promotions, special events, and food festivals to increase outlet revenue.
• Monitor stock levels and coordinate with Stores and Purchase to ensure uninterrupted operations.
• Ensure compliance with all legal, statutory, and company policies related to food & beverage operations.
• Address guest concerns and complaints promptly, ensuring timely resolution and guest satisfaction.
• Continuously identify opportunities to improve operational efficiency, guest experience, and service quality.
• Perform any additional duties assigned by the Food & Beverage Manager or the Management.

Qualifications

• Diploma/Degree in Hotel Management, Hospitality Management, or a related field.
• Strong knowledge of Food & Beverage operations, guest service, restaurant management, and hospitality standards.
• Excellent leadership, communication, problem-solving, and team management skills.

Experience

• Minimum 3–5 years of experience in Food & Beverage operations, with at least 1–2 years in a supervisory or managerial role in a reputed hotel, resort, or upscale restaurant.
• Experience in managing restaurant operations, guest relations, team leadership, and revenue optimization is preferred.