F&B Executive

Key Responsibilities of an F&B Executive: Menu Planning and Development: Collaborating with culinary teams to create and refine menus, considering trends, guest preferences, and profitability. Cost Control: Monitoring and managing food and beverage costs to ensure profitability and adhere to budgets. Staff Management: Hiring, training, and supervising food and beverage staff, including chefs, servers, bartenders, and other related personnel. Quality Control: Ensuring the quality of food and beverage products, maintaining hygiene standards, and addressing guest complaints. Guest Experience: Focusing on providing exceptional service and creating a positive dining experience for guests. Sales and Marketing: Developing strategies to increase food and beverage sales and promote the establishment. Operations Management: Overseeing daily operations of food and beverage venues, including food preparation, service, and bar operations. Inventory Control: Managing inventory levels to ensure optimal stock and minimize waste. Performance Monitoring: Analyzing sales data, guest feedback, and other metrics to assess performance and identify areas for improvement. Compliance: Ensuring compliance with food safety regulations, labor laws, and other relevant standards. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Schedule: Day shift Work Location: In person