Join Our Team as Deputy Food & Beverage Service - PAYELINN

Company :PAYELINN

Position :Deputy FOOD & BEVERAGE

Location :PayelInn, Asansol, West Bengal

Employment Type :Full-time

Experience

- 5-7 YEARS

Summary : The Food & Beverage Deputy is responsible for overseeing all food and beverage operations within the 3-star hotel, ensuring effective service, high quality, and maximum profitability. This role involves managing staff, controlling costs, maintaining hygiene standards, and ensuring guest satisfaction across all F&B; outlets, which may include a restaurant, bar/lounge, room service, and banquet/event facilities (depending on the hotel's offerings).

Key Responsibilities :

- Operational Management :

- Oversee the daily operations of all food and beverage outlets, ensuring smooth and efficient service delivery.

- Develop and implement operational procedures and standards for service, presentation, and hygiene.

- Monitor service quality and guest feedback, taking corrective actions as necessary to ensure guest satisfaction.

- Ensure that all F&B; areas are clean, well-maintained, and presentable.

- Manage opening and closing procedures for all F&B; outlets.

- Staff Management :

- Recruit, train, supervise, and motivate all F&B; staff, including servers, bartenders, kitchen staff (in coordination with the Head Chef), and room service personnel.

- Schedule staff shifts and manage staffing levels to ensure adequate coverage during peak hours and events.

- Conduct performance evaluations and provide ongoing feedback and coaching to team members.

- Foster a positive and collaborative work environment within the F&B; team.

- Menu Development and Pricing (in coordination with the Head Chef) :

- Collaborate with the Head Chef to develop appealing and cost-effective menus that cater to the target market.





- Participate in menu pricing strategies to maximize profitability while remaining competitive within the local market in Asansol.

- Regularly review and update menus based on guest preferences, seasonality, and cost analysis.

- Inventory and Cost Control :

- Manage inventory levels for food, beverages, and supplies, minimizing waste and spoilage.

- Implement and monitor inventory control procedures.

- Control food and beverage costs, including purchasing, storage, and portion control.

- Analyse sales data and cost reports to identify areas for improvement in profitability.

- Work closely with the Stores & Purchase Manager to ensure efficient procurement of high-quality ingredients and beverages.

- Budgeting and Financial Performance :

- Assist in the preparation of the annual F&B; budget.

- Monitor and manage departmental expenses to ensure adherence to budgetary guidelines.

- Implement strategies to increase revenue and profitability within the F&B; outlets.

- Analyse financial reports and take appropriate action to improve performance.

- Guest Relations and Service Excellence :

- Interact with guests to solicit feedback and address any concerns or complaints promptly and professionally.

- Ensure that all F&B; staff provide excellent customer service and adhere to the hotel's service standards.

- Handle special requests and dietary requirements effectively.





- Hygiene and Safety Standards :

- Ensure that all F&B; operations comply with hygiene and sanitation regulations and hotel policies.

- Implement and monitor food safety procedures and training for all F&B; staff.

- Maintain high standards of cleanliness in all F&B; areas.

- Marketing and Promotions :

- Collaborate with the sales and marketing team to develop and implement promotions and special events to attract guests to the F&B; outlets.

- Stay informed about local market trends and competitor activities in Asansol.

- Ensure that F&B; offerings are effectively communicated to hotel guests and potential local patrons.

- Banquet and Event Management (if applicable) :

- Oversee the planning and execution of banquets, meetings, and other events involving food and beverage service.

- Coordinate with event organizers to ensure all requirements are met.

- Manage staffing, setup, and service for events.

Qualifications and Skills :

- Bachelor's degree or diploma in Hotel Management, Hospitality Administration, or a related field.
- Proven experience (typically 3-5 years) in food and beverage operations, with at least 1-2 years in a management role. Experience in a 3-star hotel environment in India, particularly West Bengal, would be an advantage.
- Strong knowledge of food and beverage service standards and procedures.
- Excellent leadership and team management skills.
- Strong communication and interpersonal skills.
- Excellent problem-solving and decision-making abilities.
- Financial acumen and budgeting skills.
- Knowledge of inventory management and cost control principles.
- Familiarity with local food and beverage trends and preferences in Asansol.
- Understanding of hygiene and food safety regulations

📌 Deputy Food & Beverage (Asansol)
🏢 Payel Inn Asansol
📍 Asansol