F&B Executive

Key Responsibilities: 1. Operations Management: Oversee the day-to-day operations of restaurants, bars, room service, and banquets. Ensure smooth coordination between kitchen and service staff. Maintain hygiene, cleanliness, and safety standards. 2. Staff Management: Supervise and train F&B staff (waiters, bartenders, hosts, etc.). Create staff schedules and manage shift coverage. Conduct performance evaluations and motivate the team. 3. Customer Service: Ensure high standards of guest service and satisfaction. Handle customer complaints and resolve issues effectively. Monitor guest feedback and implement improvements. 4. Inventory & Cost Control: Monitor stock levels of food, beverages, and equipment. Coordinate with suppliers and manage procurement. Control costs and minimize waste without compromising quality. 5. Menu & Promotions: Collaborate with chefs and managers to plan menus. Help design promotional offers or seasonal specials. Analyse sales data to adjust offerings. 6. Compliance & Documentation: Ensure compliance with health and safety regulations. Maintain records related to inventory, sales, and staff performance. Coordinate with the finance department on billing and budgets. Skills & Qualifications: Strong leadership and communication skills Customer service orientation Attention to detail and organizational ability Knowledge of F&B trends and hygiene standards Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person