Food & Beverage Faculty

Company Description

The International Institute of Hotel Management (IIHM), part of the IndiSmart Group, is a premier institution in Hospitality Management Education, Training, and Consultancy in India and Southeast Asia. Established in 1994, IIHM introduced India’s first collegiate program offering an International Degree in Hospitality Management through collaborations with esteemed institutions like Edinburgh Napier University, UK, and the University of West London, London. IIHM is the largest hotel school chain in India, with campuses in major cities including Kolkata, Delhi, Pune, Bangalore, and Hyderabad, as well as an international campus in Bangkok, Thailand. The institute’s global partnerships provide students with opportunities to study and work internationally, from the UK and USA to Canada and Southeast Asia. With alumni working in top global hotel chains, IIHM equips students with globally recognized skills and education for successful careers in hospitality.

Role Description

This is a full-time, on-site role based in the Kolkata metropolitan area for a Food & Beverage Faculty. The responsibilities include delivering lectures and workshops in food & beverage service and management, preparing course materials and curriculums, mentoring students to help develop their skills, and staying updated on the latest food and beverage trends and industry standards. The faculty will also assist in organizing practical training sessions and events, ensuring adherence to academic and professional quality standards.

The F&B Faculty is responsible for delivering high-quality training in Food & Beverage Service to students, ensuring they gain strong theoretical knowledge and practical skills required for the hospitality industry. The role includes lesson planning, demonstration, assessment, student mentoring, and maintaining discipline and professionalism.

Key Responsibilities:

1. Teaching & Training

               •            Conduct theory and practical classes in Food & Beverage Service.

               •            Demonstrate restaurant service, bar service, buffet setup, table settings, napkin folds, and F&B operations.

               •            Train students on guest service etiquette, communication, grooming, and hygiene.

               •            Use industry-standard teaching methods and ensure interactive learning.

2. Curriculum & Lesson Planning

               •            Prepare lesson plans, training modules, and timetables.

               •            Ensure syllabus completion within specified timelines.

               •            Update content based on current hospitality industry trends and standards.

3. Practical Lab Management

               •            Manage F&B training labs, equipment, inventory, and hygiene.

               •            Organize mock restaurant events, practical exams, and real-life service simulations.

4. Student Assessment & Evaluation

               •            Prepare question papers, assignments, and skill assessments.

               •            Evaluate student performance and maintain academic records.

5. Mentoring & Guidance

               •            Provide career guidance, discipline, grooming standards, and industry exposure.

               •            Support students in internship and placement preparation.

6. Administration & Coordination

               •            Maintain attendance, class registers, and training logs.

               •            Coordinate with other faculty, academic staff, and industry partners.

               •            Participate in meetings, academic events, workshops, and hospitality activities.

Required Skills & Qualifications:

               •            Bachelor’s / Master’s degree in Hotel Management or Hospitality.

               •            Minimum 2–5 years industry experience in F&B Service (Hotels/Restaurants).

               •            Prior teaching/training experience preferred in Hotel Management Institute.

               •            Strong communication and presentation skills.

               •            Knowledge of restaurant operations, bar management, customer service, and F&B standards.

               •            Ability to motivate and engage students.