The F&B Executive is responsible for overseeing the Food and Beverage operations in a hotel, ensuring exceptional guest experiences, and driving revenue growth.
Key Responsibilities:
1. Operational Management: Oversee daily F&B operations, including restaurant and bar
2. Revenue Growth: Develop strategies to increase F&B revenue and profitability.
3. Guest Satisfaction: Ensure high levels of guest satisfaction, responding to feedback and concerns.
4. Team Management: Lead and motivate F&B teams, including servers, bartenders, and kitchen staff.
5. Menu Development: Collaborate with the culinary team to develop new menus and promotions.
6. Cost Control: Monitor and control F&B costs, including inventory management and labor costs.
Requirements:
1. Education: Degree in Hotel Management or related field.
2. Experience: Minimum 5-7 years of experience in F&B management, preferably in a hotel or hospitality setting.
3. Skills: Strong leadership, communication, and problem-solving skills.
Job Types: Full-time, Permanent
Pay: ?22,000.00 - ?24,000.00 per month
Benefits:
Food provided
Provident Fund
Work Location: In person
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