1. Job Position

Food & Beverage Service  Executive / Asst.Manager

2. Category

Manager

3. Responsible To

General Manager,

4. Job Definition

To organize, develop, and administer the food and beverage service area that has been assigned to him

.Job Responsibilities:-

Ø Responsible for food and beverage service Department in the determined area assigned to him.

Ø To conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s)

Ø To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu.

Ø Responsible for guest feedback calling and maintain the good relation with the guest.

Ø To analyze guest comments and ensure that the negative factors in food quality and service are removed without causing further damage.

Ø To liaise with the training manager to organize programmes for staff in the department

Ø Responsible to approve the general stores requisition, an as per weekly/ daily schedules planned.

Ø To maintain par stocks for Crockery, cutlery, glass ware, stationary.

Ø Conduct the training program for junior Staff

Ø To ensure that pest control is done at regular intervals and regular schedules are maintained for the same

Ø Responsible for maintaining reasonable cost control in the department without compromising on quality

Ø To account for the breakage of glassware, Crockery and cutlery.

Ø To ensure that all  service orders are served in standard time, as per guest request and with proper professional etiquette

Ø To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift.

Ø To be present in the area of operation at the peak operation hours.

Ø To ensure that employees in the department conform to house rules and policies of the Hotel

Ø To initiate the performance evaluation of his subordinate staff.

Ø To formulate and ensure adherence to Service standard.

Ø To be able to take complete charge in the absence of the F&B manager.

Ø To develop restaurant sales through setting high standards of service to guests

Ø To acquire thorough knowledge of food and beverage control procedures and implement the same

Ø To handle guest complaints and ensure guest satisfaction through immediate action

Ø To inspect table cover layouts and equipment placement and settings before commencement of service

Ø Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

Ø Complete closing duties, including restocking items, turning off lights, etc.

Ø Conducts monthly inventory checks on all operating equipment and supplies. 

Ø Take an active role in coaching and developing junior staff.

Ø To follow the house rules and policies laid down by the management

Ø To adhere to strict grooming and hygiene standards

Ø To consciously and continuously strive to better his/her skills and increase his/her knowledge