F&b Executive

**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