Role & responsibilities

- Staff Management: Hiring, training, scheduling, evaluating, and motivating F&B; staff.
- Operational Management: Overseeing daily operations, ensuring smooth and effective service, and handling guest inquiries.
- Menu Development: Creating and maintaining menus that reflect current culinary trends, meet guest preferences, and are financially viable.
- Cost Control: Monitoring and controlling food and beverage costs, including labor, inventory, and purchases.
- Quality Control: Ensuring high standards of food and beverage quality, presentation, and service.
- Hygiene and Safety: Maintaining cleanliness and sanitation levels to meet health department requirements and ensuring compliance with safety regulations.
- Financial Management: Monitoring and forecasting food and beverage revenues and expenses to ensure company goals are met.
- Guest Satisfaction: Prioritizing guest satisfaction and ensuring a positive dining experience.




- Communication and Delegation: Effectively communicating with staff, guests, and other departments, and delegating tasks to ensure efficient operations.
- Inventory Management: Maintaining accurate inventory records and managing supplies to minimize waste.
- Problem Solving: Addressing and resolving issues promptly and effectively to maintain smooth operations and customer satisfaction.

Preferred candidate profile

- A Food and Beverage (F&B;) Executive oversees all aspects of food and beverage operations, ensuring high quality, efficient service, and customer satisfaction. Key responsibilities include staff management, menu development, cost control, and maintaining cleanliness and safety standards. They also ensure that the F&B; operation aligns with the overall goals of the establishment.

📌 Food And Beverage Executive (Bengaluru)
🏢 Colliers
📍 Bengaluru