An F&B Executive in hospitality oversees daily food and beverage operations across banquets. Key duties include ensuring premium guest service, managing staff rosters, monitoring inventory, enforcing food safety regulations, and maximizing revenue while minimizing waste. A successful F&B Executive typically balances floor operations with administrative and leadership responsibilities.
Core Responsibilities
- Operations Management: Supervise daily operations to guarantee efficiency and brand standards. Coordinate seamlessly between the kitchen, and service staff.
- Guest Relations: Interact with guests, ensure high satisfaction levels, and handle complaints professionally and promptly.
- Team Leadership: Conduct pre-shift briefings, delegate tasks, and manage staff schedules to align with business volume.
- Training & Development: Train new and existing team members on F&B service procedures, upselling/suggestive selling, and safety protocols.
- Inventory & Quality Control: Monitor stock levels, conduct regular audits to minimize waste, and ensure hygiene and presentation standards are met.
- Financials & Reporting: Assist the F&B Manager with budget preparation, cost control, and financial reporting.
Key Requirements
- Education: A diploma or degree in Hotel Management or Hospitality Administration.
- Experience: Typically 3 to 5+ years of operational experience in a hotel, resort, or high-end restaurant setting.
- Hard Skills: Proficient in Point of Sale (POS) systems, inventory management software, and basic financial analysis. Knowledge of F&B safety and sanitation laws (e.g., FSSAI compliance in India).
- Soft Skills: Excellent communication skills, strong conflict resolution abilities, and the capacity to multitask in a fast-paced environment.
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Provident Fund
Work Location: In person
