Food and Baverage Executive
2 weeks ago
A **Food and Beverage Executive in Banquets** is typically a managerial position within the hospitality or event planning industry, focused on overseeing the food and beverage operations for banquets, conferences, weddings, and other large events. This role combines leadership, customer service, and a deep understanding of culinary and beverage services.
Key Responsibilities:
- **Event Planning & Coordination**:
- Collaborate with clients to understand their needs for food and beverage service during events.
- Work closely with event planners and coordinators to ensure the menu and service align with the event’s theme, budget, and specifications.
- **Menu Design and Customization**:
- Design and suggest menus for different types of banquets, ensuring a balance of options that accommodate various dietary preferences.
- Ensure the menu aligns with the event’s objectives, be it formal, casual, or themed.
- **Staff Supervision & Training**:
- Oversee the training and performance of food and beverage staff, including servers, bartenders, and kitchen personnel.
- Ensure staff provide high-quality service, including timely food delivery, proper table settings, and excellent guest interaction.
- **Quality Control & Safety**:
- Ensure food quality and presentation meet the highest standards.
- Adhere to health and safety regulations, ensuring cleanliness in both food preparation and service areas.
- **Budgeting & Cost Management**:
- Develop and manage the food and beverage budget for each event.
- Track expenses, control waste, and maintain profitability without compromising service quality.
- **Client Communication**:
- Communicate with clients pre-event to confirm food and beverage preferences, and provide updates on the progress of event preparations.
- Address any concerns or special requests promptly during the event.
- **Event Execution**:
- Supervise the service of food and beverages during the event, ensuring smooth operation.
- Solve any issues that may arise during the event and ensure that clients are satisfied.
Skills & Qualifications:
- Strong leadership and team management abilities.
- In-depth knowledge of food safety and sanitation protocols.
- Creative problem-solving skills, especially for last-minute changes.
- Experience in event planning, customer service, and hospitality management.
- Excellent communication skills for interacting with clients and staff.
- A background in culinary arts or hospitality management is often preferred.
Pay: ₹35,000.00 - ₹40,000.00 per month
**Benefits**:
- Cell phone reimbursement
- Paid sick time
- Provident Fund
Schedule:
- Rotational shift
Work Location: In person
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