F&b Executive
4 weeks ago
Menu Planning and Development: Collaborating with chefs and culinary staff tocreate and update menus that align with customer preferences, seasonal ingredients, and organizational goals.
Quality Control: Ensuring high standards of food and beverage quality, presentation, and taste are maintained consistently across all outlets.
Cost Control and Budgeting: Managing F&B budgets, monitoring costs, andimplementing cost-saving measures without compromising quality.
Inventory Management: Overseeing inventory levels of food, beverages, andsupplies, and optimizing stock rotation to minimize wastage and ensure availability.
Supplier Management: Negotiating with suppliers for favorable pricing, quality products, and timely deliveries to support operational needs.
Staff Training and Development: Conducting training sessions for F&B staff toenhance service skills, product knowledge, and adherence to service standards.
Guest Satisfaction: Monitoring guest feedback and addressing concerns promptly toensure exceptional dining experiences and customer satisfaction.
Health and Safety Compliance: Ensuring adherence to health, safety, and sanitation regulations in food preparation, storage, and service areas.
Event Planning and Execution: Organizing and overseeing F&B services for special events, conferences, weddings, and other functions held within the establishment.
Revenue Generation: Developing strategies to increase F&B revenue through effective pricing strategies, promotions, upselling techniques, and marketing initiatives. Collaboration with Other Departments: Working closely with other departments such as sales, marketing, and operations to coordinate F&B services and achieve overall business objectives.
**Job Types**: Full-time, Permanent
Pay: From ₹25,000.00 per month
**Benefits**:
- Food provided
- Health insurance
- Provident Fund
Schedule:
- Day shift
- Morning shift
**Experience**:
- total work: 1 year (preferred)
Work Location: In person
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