Food & Beverage Executive

1 week ago

Jaipur, Rajasthan, India Hilton Full time
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight.

From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget.

In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.


If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member.

Because it's with Hilton where we never forget the reason we're here:
to delight our guests, Team Members, and owners alike.


The Assistant Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards.

He / she will achieve these through the key strategies of planning, controlling, organizing and marketing.

What will I be doing?
As the Assistant Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards:

  • Listen and respond spontaneously to questions asked by guests, team members and suppliers.
  • Find an immediate solution to precise and simple problems.
  • Know how to improvise during an emergency.
  • Learn lessons from difficult experiences to be proactive in area of competence.
  • A peacemaker who does everything to anticipate and respond to guest needs, arbitrate divergent interests and guarantee a friendly environment.
  • Respect the procedures, is punctual, has a good personal appearance and accomplishes tasks with precision.
  • Trustworthy and monitors the quality of personal work, taking responsibility for it.
  • Ensure that rules and procedures are respected, advising the people involved in any situation which could result in a lack of quality / security.
  • Open and asks for advice from others, conscious of his role in creating a good team image.
  • A team player who demonstrates flexibility in adapting to team constraints.
  • Respect others and their cultures, encouraging consensus building.
  • Open to ideas of others, receptive to those ideas and able to adapt an established way of working.
  • Enthusiastically propose and implement creative solutions in area of responsibility in order to stay ahead of the game.
  • Understand relevant OH&S legislations and their implications on the operation of the department and communicate to the team their responsibilities within OH&S.
  • Ensure that safe and healthy working practices are implemented at all times.
  • Understand and know how to anticipate the needs of guests, getting feedback from guests.
  • Agree to and implement actions to make improvements to customer service.
  • Positively deal with and learning from customer complaints and comments with followup and feedback to the Food & Beverage Manager.
  • Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day.
  • Uncover the major causes of satisfaction and dissatisfaction, ensuring that the information is communicated to the appropriate parties further up the hierarchy.
  • Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department.
  • Have detailed knowledge of departmental standards, explain these standards to the team and assess team members' performance against these standards.
  • Monitor standards through regular standards review checks.
  • Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.
  • Implement and followthrough with improvements identified.
  • Plan, prioritize, organize and control the daytoday operation.
  • Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the atrium, ensuring direct liaison with Group Leaders upon arrival.
  • Describe, assign and delegate duties and authority for the operation of the restaurant at all times.
  • Understand the situation in other departments and their implications for your own department.
  • Plan ahead and ensure adequate resources are available.
  • Manage the departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
  • Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followedup with and procedures are maintained.
  • Maintain indepth technical knowledge and skills required for the job.
  • Participate in future menu changes with the F&B Manager and the Executive Chef, taking into consideration new F&B trends

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