The F&B Executive plays a key role in the smooth day-to-day operations of the restaurant. This role supports the front-of-house team, ensures high service standards, manages guest satisfaction, and helps drive sales while maintaining brand quality and operational excellence.
Key Responsibilities:
Supervise and support daily restaurant service operations.
Ensure guests are greeted warmly and provided excellent service.
Coordinate with kitchen and service teams to ensure timely food delivery.
Monitor service standards and assist in staff training and motivation.
Manage table reservations, special requests, and large group arrangements.
Handle guest feedback and resolve issues quickly and professionally.
Ensure cleanliness, hygiene, and ambiance of the restaurant are maintained.
Assist in inventory control, stock requisition, and order follow-ups.
Maintain compliance with food safety, hygiene, and operational protocols.
Prepare daily/weekly sales and operational reports as required.
Qualifications & Requirements:
Graduate or Diploma in Hospitality / Hotel Management.
2-4 years of experience in a restaurant.
Strong communication and interpersonal skills.
Customer-centric attitude with problem-solving ability.
Working knowledge of restaurant POS and billing systems.
Ability to work in shifts, including weekends and holidays.
Preferred Skills:
Team leadership and staff coordination.
Attention to detail in service quality.
High energy and passion for hospitality.
Job Types: Full-time, Permanent
Pay: ?24,000.00 - ?30,000.00 per month
Work Location: In person
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