Assistant Professor for Food & beverage service in Hotel Management Department

1. Job Summary

The Assistant Professor in Food & Beverage Service will be responsible for delivering high-quality instruction, conducting practical and theoretical classes, mentoring students, supporting curriculum development, and contributing to academic and industry-oriented research in the field of hospitality and food & beverage operations.

2. Key Responsibilities

A. Teaching & Learning

• Conduct theory and practical classes in F&B Service, Restaurant Operations, Beverage Studies, Bar Management, and related courses.
• Prepare lesson plans, practical manuals, instructional materials, and assessment tools.
• Use innovative teaching methodologies including demonstrations, simulations, case studies, and digital learning tools.
• Supervise students during practical training, internships, and on-the-job learning.

B. Academic & Administrative Duties

• Assist in syllabus development, course revision, and academic audits.
• Conduct internal assessments, maintain student records, and support examination activities.
• Participate in departmental meetings, academic planning, and quality assurance processes (NAAC/NBA/AICTE as applicable).
• Coordinate F&B-related labs, training restaurants, and specialty service areas.

C. Student Development

• Mentor students in professional behavior, service etiquette, grooming, and communication.
• Guide students for competitions, workshops, events, and skill development activities.
• Provide academic and career counseling, including placement support.

D. Research & Professional Development

• Engage in research, publications, and consultancy projects in hospitality and F&B service.
• Attend faculty development programs, industry training, conferences, and seminars.
• Maintain strong industry linkage and bring updated industry practices to the classroom.

E. Event & Institutional Support

• Assist in organizing college events, food festivals, banquets, guest lectures, and industry visits.
• Support accreditation processes, documentation, and hospitality operations of the institute.

3. Qualifications & ExperienceMinimum Qualifications (as per most academic bodies)

• Bachelor’s Degree in Hotel Management (BHM / B.Sc. HM / BHMCT) with First Class, AND
• Master’s Degree in Hotel or Hospitality Management (preferred).
• Candidates with Industry/Teaching experience (2–5 years in F&B/Restaurant/Bar Operations) are strongly preferred.

Job Types: Full-time, Permanent

Benefits:

• Internet reimbursement
• Leave encashment

Work Location: In person