1. Operational Supervision & Daily Service

- Shift Management: Supervises daily F&B; operations across assigned outlets (restaurants, bars, banquet halls, room service, or catering).

- Floor Presence: Maintains high visibility on the floor during peak service hours to monitor service flow, assist staff, and engage with guests.

- Pre-Shift Briefings: Conducts daily briefings with FOH staff to communicate daily specials, target sales, VIP guests, room occupancy, and policy updates.

- Problem Resolution: Resolves customer complaints and operational bottlenecks immediately to ensure high satisfaction scores.

1. Staff Management & Development

- Scheduling: Rosters shift schedules for servers, bussers, and floor staff based on forecasted occupancy or guest volume to optimize labor costs.

- Training & Onboarding: Trains current recruits on service standards, menu knowledge, POS system usage, and customer service etiquette.

- Performance Tracking: Evaluates staff performance, provides real-time coaching, and identifies candidates for promotions or training programs.

- Team Morale: Fosters team communication and coordinates with BOH (kitchen/stewarding) to ensure a healthy working relationship between kitchen and floor staff.

1. Financial & Sales Management

- Revenue Generation: Promotes upselling techniques (e.g., premium wines, special desserts, add-ons) to boost the Average Guest Check (AGC).

- Cost Control:



Monitors food and beverage waste, breakage of glassware/crockery, and controls operational expenses.

- POS & Billing Management: Oversees cash/credit card transactions, manages guest billing errors, and audits point-of-sale entries at the end of shifts.

- Sales Analysis: Assists in reviewing sales reports, inventory usage, and daily covers to provide operational feedback to the F&B; Manager.

1. Inventory, Stock & Vendor Management

- Stock Audits: Conducts regular inventory counts for beverage stocks, operating equipment, linen, and service supplies.

- Requisitioning: Generates stock requisitions for the central store or purchasing department to ensure adequate stock levels without over-purchasing.

- Vendor & Supply Coordination: Inspects incoming non-perishable goods and beverage deliveries for quality and accurate quantity.

1. Quality Control, Safety & Compliance

- Hygiene Standards: Enforces strict compliance with local health department regulations, food safety standards (e.g., HACCP), and sanitation protocols.

- Ambiance & Maintenance: Ensures the dining area layout, lighting, music, temperature, and cleanliness meet brand expectations. Coordinates with the engineering/maintenance department for necessary repairs.

- Licensing & Safety: Ensures compliance with liquor licensing rules, local fire safety protocols, and emergency procedures.

📌 F&B Executive (Hyderabad)
🏢 Randstad
📍 Hyderabad