FOOD AND BEVERAGE EXECUTIVE Position Description 1. Job Position FOOD & BEVERAGE EXECUTIVE 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her 5. Duties and Responsibilities Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes. To recommend the periodic purchase of special terms both domestic and imported. To keep abreast with the competition by conducting periodic competition and market surveys. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s). To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s). To ensure the timely pick-up and replenishment of all buffets. To ensure reasonable variety on daily buffets. To train staff in the department. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same. Responsible for maintaining reasonable cost control in the department without compromising on quality. To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage. To account for spoilage of food and beverage items and breakage of glassware and china. To maintain and enforce such systems and methods in the area as laid down by the management. To develop new and superior methods of professional food and beverage service. To ensure proper accounting of all guest cheques and staff tips. To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest’s requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel. To ensure orders are served in standard time, as per guest request and with proper professional etiquette. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift. To be present in the area of operation at the peak operation hours. To ensure that employees in the department conform to house rules and policies of the Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department. To ensure proper sanitation and safety in the operations of the his/her department. In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management. I have read and understand the Position Description as outlined above. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person

FOOD AND BEVERAGE EXECUTIVE Position Description 1. Job Position FOOD & BEVERAGE EXECUTIVE 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her 5. Duties and Responsibilities Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes. To recommend the periodic purchase of special terms both domestic and imported. To keep abreast with the competition by conducting periodic competition and market surveys. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s). To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s). To ensure the timely pick-up and replenishment of all buffets. To ensure reasonable variety on daily buffets. To train staff in the department. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same. Responsible for maintaining reasonable cost control in the department without compromising on quality. To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage. To account for spoilage of food and beverage items and breakage of glassware and china. To maintain and enforce such systems and methods in the area as laid down by the management. To develop new and superior methods of professional food and beverage service. To ensure proper accounting of all guest cheques and staff tips. To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest’s requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel. To ensure orders are served in standard time, as per guest request and with proper professional etiquette. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift. To be present in the area of operation at the peak operation hours. To ensure that employees in the department conform to house rules and policies of the Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department. To ensure proper sanitation and safety in the operations of the his/her department. In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management. I have read and understand the Position Description as outlined above. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person

Banquet Manager Position Description 1. Job Position Banquet Manager 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To sell available and lettable space in banquets with a view to optimize revenue and render food & beverages service to guests using the Banqueting facilities. To assist the patrons in proper preparation and effective programming of the functions planned 5. Duties and Responsibilities Ø To abide by the Mission statement. Ø To follow the values and rules of the hotel. Ø To organize, develop, operate and administer the department and its personnel as also to follow up on methods, systems and controls setup by the top management Ø To maintain the social Functions History Card records and also to maintain records on prospective clients Ø To repeat business calls on important hotel and banquets clients Ø To develop banquets sales through personal contacts Ø To improve upon existing banquets menus for tea, snacks, cocktails, formal sit-down lunch and dinner Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹42,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 4 years (Required) Work Location: In person

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,