![Soukya International Holistic Health Centre](https://media.trabajo.org/img/noimg.jpg)
F&b Executive
1 month ago
**Guest Service**:
**1. **Excel at Guest service by training staff to make sure the Guests leave the restaurant happy.
**2. **Inspect Dining room, Kitchen and BOH for cleanliness.
**3. **Ensure all electrical equipments are in working condition.
**4. **Maintain ambiance in the Dining by controlling lighting, background music and temperature prior to guest arrival.
**5. **Ensure all necessary equipment is in position, i.e. tables, chairs, Activity register, etc.
**6. **Ensure the table appointments, including flower arrangements, are impeccable and the tables are correctly and attractively laid up.
**7. **Ensure stations have sufficient mise-en-place to facilitate fast expedition of orders, particularly during peak periods.
**8. **Coordinate with Chef to plan menus in accordance to make single menu for different diets.
**9. **Ensure the printed menus are correct and no spelling mistakes.
**10. **Ensure to taste the prepared food for quality and presentation.
**11. **Ensure Soukya herbal water / Cumin water is prepared as per standards.
**12. **Ensure the staffs are clean, correctly and smartly dressed at all times.
**13. **Conduct daily briefings paying attention to Personal Hygiene, Grooming, Job knowledge etc.
**14. **Ensure only well-trained and experienced staff is on duty and serving the guests.
**15. **Meet, greet & Seat Guests as per the choice of table.
**16. **Be totally aware of each Guest's diet and ensure these diets are adhered to.
**17. **Maintain records of guests like and dislikes for personalized service.
**18. **Ensure the VIP's are identified and their presence is known to all staff.
**19. **Ensure the orders are taken correctly, courteously and actioned without delay.
**20. **Ensure prompt, efficient and exceptional Guest service of all meals, maintain high standards as per SOP.
**21. **Ensure **no** food is lying in the side station for more than 15 seconds.
**22. **Side stations to be kept clean at all times and maintain clean **vs** dirty separate.
**23. **Ensure proper food handling procedures are followed.
**24. **Ensure that new products/ specials are understood by servers and are being promoted.
**25. **Create new dishes, send them for tasting and implement only after the approval.
**26. **Coordinate entire operation of the restaurant & kitchen.
**27. **Show enthusiasm about guest within the restaurant and interact to make sure overall expectations are met.
**28. **Oversee actual service on a daily basis to ensure that service is professional, discreet, personalised and consistent.
**29. **Seek, listen and respond to Guest feedback, pass on the vital information to the management /concern person.
**30. **Emphasis the Silent zone policy, Seating with other guest policy.
**31. **Pay attention to guest conversation and report to MD (if the guests are talking about treatments, pricing, facilities, and any Negative feedback) also if the guests are sitting for a long period in dining even after their meals.
**32. **Effectively identify restaurant problems through constant monitoring and execute to resolve the same.
**33. **Constantly be aware of and respond to the needs of the Guest, continuously striving to create the right environment.
**34. **Coordinate with Drs for diets and communicate effectively with staff.
**35. **Assume control of the restaurant and use own initiative to solve all guests issues.
**36. **Handle irate Guests/ guest complaints with a friendly & calm attitude.
**37. **Do not blame others take accountability for problems.
**38. **Interact with other department heads to maintain consistency of guest service as it related to the food and beverage department.
**39. **Ensure room service orders are executed promptly and that they comply with the SOP.
**40. **Ensure the Side duties are monitored on daily basis.
**41. **Ensure all sliver ware is regularly polished and crockery is free of stains.
**42. **Ensure that the Back of the House Department operates effectively and efficiently.
**43. **Ensure consistency in the food production, whether this is served in the dining room, cafeteria or at the home of MD.
**44. **Ensure correct handling procedures to minimize china and glassware breakage and food waste.
**45. **Ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning.
**46. **Help in any area of the restaurant when circumstances dictate.
**47. **Daily inspect to ensure the Restroom is clean and well maintained as per SOP.
**Job Types**: Full-time, Permanent
**Salary**: From ₹25,000.00 per month
Schedule:
- Fixed shift
Supplemental pay types:
- Yearly bonus
**Experience**:
- total work: 1 year (preferred)
Work Location: In person
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