Food and Beverage Executive (Puducherry)

Food and Beverage Executive (Puducherry)

Responsible for food and beverage service in all pre-determined service areas
- work in co-ordination with the Executive Chef for the development of current menus and menu changes
- Plan for and schedule manpower, equipment and supply requirements for the F&B; service department
- Improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment
- Responsible for hiring, training and proficiency of employees in F&B; Service department
- Determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
- Formulate and adapt sample forms for easier planning, purchasing, pricing,



safety and recipe development activities
- Assess profitability by comparing budgeted F&B; costs with actual costs based on standard recipes and recipe costs
- consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition
- Recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition
- Originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
- Maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages.

Also, to revise these par stocks as per seasonal changes
- Recommend the periodic purchase of special items both domestic and imported
- Initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition in various outlets
- Ensure co-ordination with the F&B; controller:




- Take constant rounds with the F&B; controller to ensure that the control procedures laid down by the management are implemented
- Conduct regular tastings of various food items/ canned items/ soft drinks/ Indian spirits at regular intervals, so as to ensure that best possible quality is maintained and procured for the Hotel
- Keep abreast with the competition by conducting periodic competition and market surveys
- Conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s)
**Salary**: ₹15,000.00 - ₹18,000.00 per month
**Benefits**:
- Food provided
Schedule:
- Rotational shift
**Experience**:
- total work: 3 years (preferred)
Work Location: In person
**Speak with the employer**

Required Skill Profession

Other General

The original job offer can be found in Kit Job:
kitjob.in/job/178000591