F&b Executive

**Position: F&B Executive**

The Food and Beverage (F&B) Executive is responsible for managing the day-to-day operations of the food and beverage department, ensuring the highest standards of service, product quality, and customer satisfaction. The F&B Executive will work closely with the team to manage staff, inventory, cost controls, and guest services to optimize operational efficiency.

**Key Responsibilities**:

- **Operations Management**:

- Oversee daily food and beverage operations, ensuring smooth service and high-quality standards.
- Ensure the cleanliness and proper maintenance of the dining areas, kitchens, and bars.
- Monitor food and beverage inventory levels and assist in ordering supplies as needed.
- Coordinate with the kitchen team to ensure timely and quality preparation of meals.
- **Staff Management**:

- Supervise and train food and beverage staff, ensuring adherence to company policies and service standards.
- Schedule and assign tasks to the team to ensure efficient operations.
- Conduct regular performance reviews and provide constructive feedback to improve staff performance.
- **Customer Service**:

- Address guest inquiries, complaints, and feedback to ensure a high level of guest satisfaction.
- Maintain a strong presence in the dining area to ensure guests' needs are met promptly.
- Ensure all food and beverage offerings align with guests’ expectations and dietary preferences.
- **Quality Control**:

- Monitor food presentation and quality to ensure consistency.
- Ensure compliance with health and safety regulations, including food handling and sanitation practices.
- Implement and monitor quality control measures for food and beverage service.
- **Cost Control & Budgeting**:

- Manage the department's budget, monitor expenditures, and work towards meeting financial goals.
- Analyze sales and expenses to control costs and optimize revenue.
- Implement strategies to reduce waste and increase profitability.
- **Event Planning & Coordination**:

- Assist with planning and coordinating events, including banquets, conferences, and private dining experiences.
- Collaborate with other departments to ensure the successful execution of events.
- **Menu Development**:

- Collaborate with chefs and management to create innovative and appealing menus.
- Analyze guest preferences and feedback to suggest improvements or new items for the menu.

**Key Skills & Qualifications**:

- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
- Minimum of 2-3 years of experience in the food and beverage industry, with supervisory experience.
- Excellent communication, leadership, and interpersonal skills.
- Strong organizational skills and attention to detail.
- Knowledge of food and beverage industry trends, health and safety regulations, and best practices.
- Ability to work flexible hours, including evenings, weekends, and holidays as needed.

**Working Conditions**:

- Fast-paced environment, with the potential for extended working hours.
- Requires physical presence on-site, including time spent in kitchen and dining areas.
- Must be able to handle stressful situations while maintaining a high level of customer service.

Feel free to adjust the details according to the specific needs and nature of your business

**Job Types**: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person