Food and Beverage Coordinator

About RAHO

Founded in June 2022 by Sidharth Somana, Simona Mohan, and Gautham Somana, Raho Hospitalities is dedicated to bridging the gap in quality accommodation options in non-urban areas such as Coorg, Ooty, and Gokarna. Raho focuses on offering immersive and affordable travel experiences tailored to millennials. The Bengaluru-based startup has successfully raised Seed funding to revolutionise the Indian travel and hospitality sector.

• Department - Operations
• Position - F&B Coordinator
• Location - Coorg
• Company Website - raho.co.in
  

Role Overview

The F&B Coordinator acts as the bridge between Raho’s home cooks, delivery team, and property staff to ensure that every meal served meets Raho’s quality, presentation, and guest experience standards. This role combines culinary expertise with strong operational coordination to maintain consistency across multiple kitchens and properties.

Key Responsibilities

1. Menu Planning & Development

• Assist in designing and updating

  weekly and seasonal menus

  based on guest preferences, ingredient availability, and cost efficiency.
• Collaborate with home cooks to

  adapt traditional recipes

  into Raho’s menu format — ensuring taste, hygiene, and scalability.
• Standardize recipes and portion sizes across properties.

2. Coordination with Home Cooks

• Communicate daily meal plans, order volumes, and special requests to home cooks.
• Monitor

  timelines for food prep and dispatch

  (breakfast/lunch/dinner slots).
• Conduct periodic checks at each kitchen to ensure

  cleanliness, hygiene, and prep discipline

  .
• Provide regular training on cooking methods, plating, and portion control.

3. Quality Control & Service

• Inspect every batch before dispatch for

  taste, temperature, hygiene, and presentation

  .
• Ensure packaging and labeling accuracy (property code, meal type, veg/non-veg).
• Work closely with the delivery team to ensure

  timely delivery

  and avoid service gaps.
• Audit guest feedback and coordinate improvements.

4. Presentation & Plating

• Standardize plating and presentation guidelines for every menu item.
• Train staff and home cooks on

  Raho’s visual presentation standards

  .
• Capture plating photos and maintain a visual menu log for reference.

5. Procurement & Inventory Coordination

• Coordinate with the Inventory Manager for kitchen stock replenishment — fresh produce, condiments, packaging material, and disposables.
• Track ingredient usage and wastage reports weekly.

6. Guest Experience & Feedback

• Review daily F&B feedback from guests and communicate corrective actions.
• Develop simple

  F&B SOPs

  for housekeeping/caretaker staff to assist in service (e.g., reheating, serving setup).

7. Training & Development

• Conduct fortnightly refreshers with home cooks on hygiene, new recipes, plating, and service etiquette.
• Maintain a record of all F&B audits, feedback, and performance improvements.

Ideal Candidate Profile

• Background:

  Former Executive or Sous Chef from a boutique hotel, resort, or premium homestay setup.

• Experience:

  4–8 years of F&B or kitchen management experience, preferably with multi-kitchen coordination.

• Skills:

• Strong palate and aesthetic eye for plating.
• Excellent communication with local cooks and delivery staff.
• Knowledge of South Indian cuisine and regional variations is a plus.
• Organized, process-driven, and detail-oriented.