Food & Beverage Executive

While a specific job description for a "Food & Beverage Executive" at "Akoya Hotels" is not publicly available, a standard and comprehensive job description for this role can be drafted based on general industry expectations and the details found on Akoya Hotels' website.

The role of a Food & Beverage Executive is critical in the hospitality industry, particularly for a hotel chain like Akoya Hotels, which has multiple properties and offers various dining options. The core function is to ensure that all food and beverage operations are managed efficiently, profitably, and to the highest standards of quality and customer satisfaction.

Here is a detailed job description based on typical industry standards:

Food & Beverage Executive Job Description (Akoya Hotels)

Job Title: Food & Beverage Executive

Department: Food & Beverage

Reports to: General Manager or Food & Beverage Director

Summary:

The Food & Beverage Executive is responsible for the overall management and success of all food and beverage outlets within the hotel, including restaurants, bars, room service, and banqueting/events. This role involves a blend of operational, financial, and people management responsibilities, all aimed at delivering an exceptional dining experience, maximizing revenue, and maintaining the highest standards of service and hygiene.

Key Responsibilities:

1. Operational Management:

• Oversee the daily operations of all food and beverage outlets, ensuring smooth and efficient service.
• Coordinate with the culinary team (Head Chef, Executive Chef) to plan and develop new menus, and manage food costing and portion control.
• Ensure all food and beverage products and services meet the hotel's quality standards.
• Regularly inspect all F&B areas to ensure compliance with health, safety, and hygiene regulations.
• Manage inventory, including ordering, stock control, and minimizing waste.

2. Financial & Business Acumen:

• Develop and manage the F&B department's budget, forecasting revenue and expenses.
• Analyze financial data (e.g., sales, costs, profitability) to identify areas for improvement.
• Set and monitor key performance indicators (KPIs) for staff and outlets.
• Implement cost-control measures and pricing strategies to maximize profitability.
• Work with the marketing team to create and execute promotional campaigns, special events, and seasonal offers.

3. Team Leadership & Management:

• Recruit, train, and supervise all F&B staff, including servers, bartenders, and supervisors.
• Provide ongoing coaching, mentoring, and performance evaluations to foster a high-performing team.
• Create and manage staff schedules to ensure adequate coverage for all shifts.
• Promote a positive and motivating work environment, fostering a culture of teamwork and excellent customer service.
• Handle employee relations, conflicts, and disciplinary actions as needed.

4. Guest Satisfaction & Service Excellence:

• Ensure that all guests receive prompt, professional, and courteous service.
• Proactively engage with guests to gather feedback, address complaints, and resolve issues promptly and effectively.
• Develop and maintain a culture of "guest-first" service throughout the F&B team.
• Train staff on how to handle special requests, dietary restrictions, and food allergies.

5. Vendor & Interdepartmental Coordination:

• Build and maintain strong relationships with suppliers and vendors to ensure the timely delivery of high-quality products at competitive prices.
• Collaborate with other hotel departments (e.g., Front Office, Sales, Housekeeping) to ensure a seamless guest experience.
• Coordinate with the banqueting and events team to plan and execute large-scale functions.

Job Type: Full-time

Pay: ₹13, ₹18,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid time off

Work Location: In person