8 F&B Management Jobs

Thorough Knowledge of the Venue Good knowledge of the F&B Menu Manages all functions of the Conference and Banquet operations to achieve the optimum departmental revenue targets Manage day-to-day sales activities, plan and assign work, and establish performance and development goals for all events team members Able to multi-task and work with deadlines under high pressure Provide compelling communication to potential guests about the brand, facility and menu Meet with guests to show facilities, develop menus and offer other services such as audio/visual, entertainment Oversee event Execution Conduct a post-event follow up to ensure an exceptional experience was delivered and to inquire about repeat bookings Build lasting relationships with internal and external customers Meet Targets

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Responsibilities: Responsible for overseeing the operational aspects of food and beverage department to meet budgeted revenue & expenditure. Should have good & proven customer service, problem solving, leadership, Organizational and Managerial skills. Should have good proven exposure in operating F&B Outlets like multi Cuisine Restaurant, Lounge Bar & Banquet. Exposure in handling MICE segment is mandatory. Knowledge of business and management principles involved in strategic planning, resource allocation, human resource Modeling, leadership technique and coordination of people and resource during large events. Establish targets, KPIs, schedules, policies and procedures Understands that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are ability utilization and achievement. Ensure that all standards operating procedures for revenue and cost control are consistently utilized Reach out to Corporates to drive F&B Sales. Focus/plan to attract walk-in guests to restaurant to increase F&B Sales. Work towards highest levels of customer satisfaction as indicated through feedbacks. Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service. Overseeing bookings for banquets. Leading F&B team by attracting, recruiting, training and appraising talented personnel. Co-ordination with Executive Chef to design exceptional menus, and continuously make necessary improvements in Restaurant, Banquet and Bar Menu. Plan for Food festivals along with Executive chef to add newness to the menu Good knowledge in inventory management, MIS, monthly reports. Requirements and skills Proven food and beverage management experience Working knowledge of various computer software programs (MS Office & Excel, restaurant management software, POS)[ Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Up to date with food and beverages trends and best practices Proficient with Bar know how and new age cocktails Ability to manage personnel and meet financial targets Guest-oriented and service-minded Culinary school diploma or degree in food service management or related field

Roles and Responsibilities Manage banquet operations, ensuring seamless execution of events from planning to delivery. Oversee beverage services, including bar management and inventory control. Handle F&B sales and marketing initiatives to drive revenue growth. Supervise food packing and presentation to maintain high standards. Ensure efficient hotel operations by managing staff scheduling and training. Desired Candidate Profile 5-10 years of experience in hospitality industry with expertise in F&B management. Strong knowledge of IHM (Institute of Hotel Management) principles and practices. Proven track record in handling bulk operations, cafeteria management, institutional catering, restaurant management, team handling, and banquets.

Food Program manager to be responsible for managing all F&B operations and for delivering an excellent guest experience. The Food Program manager will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through Employee satisfaction and employee engagement. Responsibilities Managing food and beverage operations to the highest standards Leading F&B team by attracting, recruiting, training and appraising talented personnel with the Vendor Following HSEQ standards. Manage all F&B and day-to-day operations within guidelines and to the highest standards. Attend all food committee meetings, resolve issues with time line and closure. Preserve excellent levels of internal and external Employee service Design menus, continuously make necessary improvements, and support vendor to perform better Identify Employee needs and respond proactively to all of their concerns Lead F&B team by getting the right vendor and helping them train their personnel Establish targets, KPIs, schedules, policies and procedures. Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork Specific Audits of F&B stores and Kitchens on a regular basis Comply with all health and safety regulations F&B Executive Responsibilities Coordinating daily Vendor & Cafeteria management operations Delivering superior food and beverage service and maximizing Employee satisfaction Responding efficiently and accurately to Employee complaints. Timely updating your Senior of all positive and negative incidents Scheduled Weekly Hours: 48

Should possess the ability to inspire, motivate and demonstrate excellent customer skills. Formal training and practical experience with strong writing, editing skills & presentation skills.

Roles & Responsibilities Complete end to end cafeteria operations. Support for Reporting Manager and report daily updates/issue with site. Statutory compliance Coordinate with vendor staff and staff on site to ensure smooth operations on site. Ensure compliance of agreed SOP & procedures as per guidelines Follow Critical Environment processes & EHS policies laid down by the team related to caf operations. Support in internal/external audits on providing relevant documents at periodic intervals. Responsible for carrying out all AMC related schedules and shutdowns in consultation with Clients / OEMs. Periodically inspect the logbooks, checklists, and PPM schedules for a better management of caf operations. Work towards the ZERO down time and set up the practices to ensure the delivery of seamless service to Clients. Raw material/ Vegetable quality inspection Cross checking of deployed manpower as per plan shift wise. Inspecting raw materials store inward, outward, sorting process. Inspecting vegetables inward, outward, sorting process Cross checking of food production planning Inspecting food quantity and quality Inspecting transportation of other locations Inspecting Kitchen cleaning and hygiene as per scheduled and SOP Inspecting staff grooming as per SOP Inspecting dining hall cleaning and hygiene as per scheduled and SOP Inspecting hand wash area cleaning and hygiene as per scheduled and SOP Inspecting tea counter/vending machine cleaning and hygiene as per scheduled and SOP Inspecting kitchen equipment working condition and service status AMC vendors follow-up Monitoring pest control activities as per scheduled Monitoring food coupons, signature register validation Monitoring visitor s, training food arrangements Inspecting cleaning and hygiene of crockery, cutlery, service equipment and kitchen utensils Monitoring food wastage, segregation, and disposal Monitoring canteen staff shift handover and takeover.

Take food orders Serve Guests Take Reservation Clear Tables Location-Noida,Gurugram,Bengaluru,Hyderabad,Chennai,Mumbai