F&B Executive

Job Description

We're looking for a dynamic and results-driven F&B Executive to join our hospitality team in Mysuru, India. In this pivotal role, you'll oversee the seamless execution of food and beverage operations while maintaining exceptional service standards and fostering a positive guest experience. As an F&B Executive, you'll be the backbone of our dining operations, balancing operational excellence with genuine hospitality and innovative service delivery.

• Supervise and coordinate daily F&B operations across multiple outlets including restaurants, bars, and banquet facilities, ensuring consistent execution of brand standards
• Maintain rigorous standards of service quality, food presentation, and hygiene in alignment with organizational guidelines and regulatory requirements
• Lead, train, and mentor F&B staff through effective onboarding programs, performance coaching, and constructive feedback sessions
• Develop and manage staff schedules while monitoring individual performance metrics and identifying opportunities for professional development
• Actively listen to guest feedback, address concerns with empathy and professionalism, and implement solutions that enhance overall dining experiences
• Analyze financial performance data and drive revenue growth through strategic cost control, upselling initiatives, and inventory optimization
• Collaborate cross-functionally with culinary, housekeeping, and administrative teams to ensure seamless service delivery and operational efficiency
• Monitor inventory levels, process requisitions, and implement stock management systems to minimize waste while maintaining optimal supply levels
• Ensure strict compliance with local health, safety, and food safety regulations, conducting regular audits and corrective actions as needed
• Develop and execute guest engagement initiatives that build loyalty, encourage repeat visits, and create memorable dining moments
• Analyze operational metrics and guest satisfaction data to identify trends and implement data-driven improvements
• Customize service experiences based on guest preferences and special requirements, demonstrating flexibility and attentiveness
• Manage vendor relationships and supplier negotiations to optimize procurement processes and maintain quality standards
• Adapt service offerings to reflect local Mysuru market preferences and regional dining trends while maintaining brand consistency

Qualifications

• Required Skills & Competencies:

• Strong leadership and team management abilities with proven experience supervising diverse F&B teams

• Excellent communication and interpersonal skills with the ability to engage effectively with guests and staff at all levels

• Proficiency in financial analysis, budgeting, and cost management with demonstrated ability to achieve departmental targets

• Advanced problem-solving and conflict resolution skills with a customer-centric approach

• Comprehensive knowledge of food safety, health, and hygiene regulations and best practices

• Proficiency with Point of Sale (POS) systems and restaurant management software

• Strong organizational and time management skills with the ability to multitask in a fast-paced environment

• Analytical mindset with the ability to interpret operational data and implement improvements

• Vendor management and supplier negotiation capabilities

• Required Experience:

• Minimum 3-5 years of progressive experience in F&B operations management within a hospitality setting

• Proven track record of successfully supervising and developing F&B teams

• Demonstrated experience managing multiple outlets or service areas simultaneously

• Experience in guest complaint resolution and service recovery

• Experience working in diverse, multicultural environments

• Preferred Qualifications:

• Hospitality management certification or diploma from a recognized institution

• Experience in luxury or high-volume dining establishments

• Knowledge of local Mysuru dining market, regional cuisine, and guest preferences

• Certification in food safety and hygiene management

• Experience with inventory management systems and restaurant analytics tools

• Familiarity with banquet and event coordination processes

• Domain Expertise:

• Deep understanding of F&B service standards, operational procedures, and brand consistency

• Knowledge of culinary basics and menu management principles

• Familiarity with regional Indian cuisine and dining preferences

• Understanding of local market dynamics and consumer behavior in Mysuru