FOOD AND BEVERAGE EXECUTIVE Position Description 1 Job Position FOOD BEVERAGE EXECUTIVE 2 Category Executive 3 Responsible To F B Manager 4 Job Definition To organize develop operate and administer the restaurant and pre-determined service area that has been assigned to him her 5 Duties and Responsibilities Responsible for Restaurant Banquet in the pre-determined area assigned to him her To recommend food and beverage service standards and specifications in clear relation to industry standard Hotel policy and external competition To originate and approve the general stores requisition beverage requisition and the kitchen requisition as per weekly daily schedules planned To 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 To recommend the periodic purchase of special terms both domestic and imported To keep abreast with the competition by conducting periodic competition and market surveys To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu s To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements if any To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu s To ensure the timely pick-up and replenishment of all buffets To ensure reasonable variety on daily buffets To train staff in the department To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory To ensure that pest control is done at regular intervals and regular schedules are maintained for the same Responsible for maintaining reasonable cost control in the department without compromising on quality To keep wastage of food to the minimum by timely buffet replenishment controlling food wastage ensuring appropriate portions and checking pilferage To account for spoilage of food and beverage items and breakage of glassware and china To maintain and enforce such systems and methods in the area as laid down by the management To develop new and superior methods of professional food and beverage service To ensure proper accounting of all guest cheques and staff tips To ensure that all banquet functions are conducted in pre-planned manner keeping the guest s requests in mind Also to ensure that such events do not disturb guests in other areas of the Hotel To ensure orders are served in standard time as per guest request and with proper qualified etiquette To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift To be present in the area of operation at the peak operation hours To ensure that employees in the department conform to house rules and policies of the Hotel To initiate the performance evaluation of his subordinate staff To formulate and ensure adherence to Service standard To ensure the grooming of his staff as per the standard laid down by the management To personally meet with ailing guests or guests with special requests Also to meet with any guest who has a complaint regarding service provided by staff in his department To ensure proper sanitation and safety in the operations of the his her department In addition to the above mentioned duties and job functions any other assignment given on an occasional basis or daily basis by the immediate superior or the management I have read and understand the Position Description as outlined above Job Types Full-time Permanent Pay 20 000 00 - 25 000 00 per month Benefits Food provided Health insurance Leave encashment Paid sick time Provident Fund Experience total work 1 year Required Work Location In person

📌 F&b Executive (Gujarat)
🏢 Tarasuns, A unit of Shree Ram Krupa Enterprise
📍 Gujarat