Position Senior Executive - F&B

Job Title

Position Senior Executive - F&B

Job Description Summary

Will be responsible for overseeing and coordinating all F&MB aspects of Cafeteria / Pantry management to ensure smooth operations and optimal functioning of all locations. This role requires hotel background and a strong Corporate F&B understanding along with exceptional management skills to handle various facets including vendor management, helathy food menu planning, event management, Quality, housekeeping, pest control, waste management, client management and more

Excellent communication, Should be a graduate/diploma hotel management, hands on experience on overall F&B operations, SLA KPI based operations, Team management, regular review meetings with all the stake holders, coordination for the kitchen Audits, Invoice/bills processing, Procurement support, conducting regular checks on the cafeteria/base kitchens, budget planning, spend tracking, presentation skills, Best practices & initiatives, managing operations seamlessly, reports, record management, inventory and order supplies, minimize waste generation and maximize cost optimization, Ability to prioritize tasks and manage multiple projects simultaneously, Maintain pest control measures to prevent infestations and maintain a pest-free environment etc.



Job Description

Will be responsible for overseeing and coordinating all F&MB aspects of Cafeteria / Pantry management to ensure smooth operations and optimal functioning of all locations. This role requires hotel background and a strong Corporate F&B understanding along with exceptional management skills to handle various facets including vendor management, helathy food menu planning, event management, Quality, housekeeping, pest control, waste management, client management and more

Excellent communication, Should be a graduate/diploma hotel management, hands on experience on overall F&B operations, SLA KPI based operations, Team management, regular review meetings with all the stake holders, coordination for the kitchen Audits, Invoice/bills processing, Procurement support, conducting regular checks on the cafeteria/base kitchens, budget planning, spend tracking, presentation skills, Best practices & initiatives, managing operations seamlessly, reports, record management, inventory and order supplies, minimize waste generation and maximize cost optimization, Ability to prioritize tasks and manage multiple projects simultaneously, Maintain pest control measures to prevent infestations and maintain a pest-free environment etc.