Food & Beverage Executive
2 years ago Tourism & Restaurants Bengaluru 206 views Reference: 23786Job Details
1. Communicates with Assistant Managers to ensure follow up on any special problems, guest request etc.
2. Assists the Assistant Manager Food and Beverage in all the aspects of his duties and performs his/her duties in their absence.
3. Ensures all VIPs are met on arrival and departure. Personally meets, interacts and entertains guests (wherever necessary) on a daily basis. Gives courtesy calls to all the VIP guests, unwell and discerning guests.
4. Keeps a close watch for any potential security threat to the property (e.g. unclaimed baggage, suspicious guests etc) and promptly informs Superior / Security on such occasions.
5. Strictly adheres to billing procedures, ensures that all steps and procedures relating to posting of guest/food and beverage data in the PMS, accounting for rebates, allowances & discrepancies are adhered to.
6. Reviews all the activities of the associates to ensure that all the Food and Beverage standards and operating procedures are followed.
7. Maintains a good customer relationship with the guests. Receives records and actions guest complaints / grievances etc and ensures corrective action and service recovery.
8. Attends the Food and Beverage briefing at the start of the shift and performs duties as allocated by the Restaurant Manager.
9. Supervises the Food and Beverage staff and assists in welcoming, service and fond farewell and all formalities are adhered to.
10. Assists all guests with all information, offers personalized and efficient services to the guests and greets all in house guests on their birthdays, anniversaries, etc.
11. Keeps cash float intact as per polices and procedures and deposit cash, credit card slips and city ledger bills accompanied with the supporting by the end of each shift as per shift report.
12. Responsible for reporting immediately to the Food and Beverage Manager or any other appropriate department head any concerns, guest complaints and health or safety hazard and records the same in the log book.
13. Goes through the Restaurant Manager’s log book to follow up on incidents and action points.
14. Handles reservation queries in the absence of Reservations.
15. For Private Dining : Ensures all the amenity requirements are fulfilled.
16. Ensures that the work place is kept clean and organized, both at the front as well as the back of house. Inspects frequently for cleanliness and orderliness, the lobby, reception and cashier’s desk.
17. Ensures all the signage, emergency equipment’s are in order and working condition and responds promptly to all the emergencies and any problems/situations in the restaurant.
18. Ensures that all points relating to the Standard Operating Procedures, BLISS and Operating Standards are adhered to and all guests receive a memorable stay experience.
19. Assists in controlling and analyzing, on an on-going basis, the level of the following: Sales, Costs, Quality and presentation of food and beverage products, Service standard, Condition and cleanliness of facilities and equipment, Quality of entertainment, Guest satisfaction and Marketing.
20. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section
21. Monitors the stocks of all food, beverage, material and equipment and ensures that par stock of cutlery, crockery, glassware, tableware and condiments and other groceries are properly maintained and ensures proper control and records of the same so that service requirements are met.
22. Ensures adherence to opening and closing procedures, bill paying procedures, all POS checks printed and cash drop supervised after shift closing.
23. Personally meets and farewell a majority of the customers and keeps contact with VIP’s and regular Guests through mailers, telephone calls etc.
24. Assists in managing customer database ensures guest histories are maintained, updated on a daily basis and utilized effectively.
25. Ensures prompt, efficient and accurate service is conducted by the staff to the satisfaction of the Guest and addresses all complaints in the outlet by solving the root cause of the problems and attending to the guests personally, thereby achieving a service recovery.
26. Ensures that Local laws and excise regulations are strictly followed and is aware of the labour laws regarding temporary employees.
27. Ensures that all menus are clean, clear and presentable and also ensures that all equipment’s are maintained with proper care and updates TRITON for request of repair when needed.
28. Ensures that the covers are laid as per established standards.
29. Ensures that the cutlery is sent to the kitchen stewarding for silver plating / buffing etc
30. Ensures that at all times the buffet is warm and is replenished whenever required.
31. Ensures that the buffet counter and the buffet tags are spotlessly clean without any spills or marks. Ensures that the breakages are reported and measures are taken to minimize it.
32. All POS checks printed and cash drop supervised after shift closing.
33. Responsible for safety and upkeep of outlet at all times.
34. Maintains table culture and restaurant ambience at all times.
35. Maintains maximum hygiene personally, inside the restaurant and in all back of house areas by performing appropriate cleaning tasks.
36. Ensures that all hygiene standards as per ISO:22000, microbiological test results or otherwise are adhered to & corrective action is taken.
37. Maintains and upgrades the processing equipment as per ISO 22000 or equivalent
38. Ensures that all the condiments, beverages and equipment’s to go back to their respective storage places after the service is completed.
39. Clears the soiled plate and silverware and to keep the function area neat whenever required.
40. Maintains all equipment in proper care and request immediate repair.
41. Responds to any changes in the Food and Beverage Department as dictated by the hotel.
Contact - Simita Chattoraj Please contact the HR on the mobile number mentioned below.
