F&B Executive

FOOD AND BEVERAGE EXECUTIVE

Position Description

1. Job Position

FOOD & BEVERAGE EXECUTIVE

1. Category

Executive

1. Responsible To

F & B Manager

1. Job Definition

To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her

1. Duties and Responsibilities

Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her.

To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition.

To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned.

To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes.

To recommend the periodic purchase of special terms both domestic and imported.

To keep abreast with the competition by conducting periodic competition and market surveys.

To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s).

To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage.

To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any.

To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s).

To ensure the timely pick-up and replenishment of all buffets.

To ensure reasonable variety on daily buffets.

To train staff in the department.

To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory.

To ensure that pest control is done at regular intervals and regular schedules are maintained for the same.

Responsible for maintaining reasonable cost control in the department without compromising on quality.

To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage.

To account for spoilage of food and beverage items and breakage of glassware and china.

To maintain and enforce such systems and methods in the area as laid down by the management.

To develop new and superior methods of professional food and beverage service.

To ensure proper accounting of all guest cheques and staff tips.

To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest's requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel.

To ensure orders are served in standard time, as per guest request and with proper professional etiquette.

To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift.

To be present in the area of operation at the peak operation hours.

To ensure that employees in the department conform to house rules and policies of the Hotel.

To initiate the performance evaluation of his subordinate staff.

To formulate and ensure adherence to Service standard.

To ensure the grooming of his staff as per the standard laid down by the management.

To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department.

To ensure proper sanitation and safety in the operations of the his/her department.

In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management.

I have read and understand the Position Description as outlined above.

Job Types: Full-time, Permanent

Pay: ₹20, ₹25,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Provident Fund

Experience:

• total work: 1 year (Required)

Work Location: In person