Food & Beverage In-Charge (Hotel Nandini)

• 3 to 5 years
• The applicants should have experience in the following business area(s): Coffee Shop, Convention center, Hotel, Restaurant, Food (Packaged)/Beverage

• Diploma in Hotel Management in Hospitality Management
• Bachelor of Business Administration (BBA) in Hospitality Management

• 3 to 5 years
• The applicants should have experience in the following business area(s): Coffee Shop, Convention center, Hotel, Restaurant, Food (Packaged)/Beverage

• Age 30 to 40 years
• Only Male

Work Experience as F&B Captain in Hotel industry

Job Context:

Hotel Nandini under the umbrella of Karupannya Tourism Limited(KTL) is a sister concern of Karupannya Group. Hotel Nandini wants to have a long term professional relationship with the Food & Beverage(F&B) In-Charge. Being the in-charge of Food & Beverage(F&B) department he should be passionate, dedicated and energetic to perform the entrusted responsibility.

Job Responsibilities:

• Designing delicious and attractive menus and continuously making improvements.

• Forecasting, planning, sourcing, and ordering food supplies for the kitchen as well as beverages to stock the bar and fridges.

• Building positive relationships with food and beverage vendors.

• Adhering to the food and beverage budget and meet financial targets.

• Make necessary coordination with marketing team to make marketing events successful.

• Managing daily food and beverage operations and ensuring that the food and beverage operation is profitable.

• Ensuring that the food and drink served meet the highest standards of quality following food and safety regulations.

• Must ensure that the kitchen and dining area are clean and free from potential hazards.

• Maintain high standards of customer service and maintain a customer list and update the list as and when required.

• Maintaining positive customer relationships, processing complaints and responding to customer needs.

• Organising and scheduling the work of the food and beverage team.

• Play a vital role in controlling costs and ensuring that the restaurant is operating efficiently and effectively.

• Should always aim to minimise waste in Kitchen and Restaurant.

• Creating and enforcing restaurant policies, targets and KPIs.

• Hiring, training, and managing food and beverage staff.

• Perform any other task entrusted by the Hotel Manager or management as deemed necessary.

• T/A,Mobile bill,Tour allowance,Gratuity
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

2 Bonus( 1 month salary).

Two duty meal in a day while on duty.

Eligibility of Service Charge will be after 3 months of service in Hotel Nandini.