F&B Executive

Job Description We're looking for an enthusiastic and detail-oriented F&B Executive to join our dynamic team in Kochi, India. In this pivotal role, you will oversee food and beverage operations, ensuring exceptional service delivery and maintaining the highest standards of quality and customer satisfaction. As an F&B Executive, you will work collaboratively with our culinary and service teams to create memorable dining experiences while driving operational excellence and profitability. Oversee daily F&B outlet operations during peak and off-peak hours, ensuring seamless service delivery and strict adherence to operational standards Maintain comprehensive knowledge of all F&B services, menus, outlets, and hotel services to provide informed guidance to staff and guests Supervise and mentor F&B team members, fostering a collaborative and supportive work environment while promoting professional development and growth Implement and monitor quality assurance protocols to ensure consistent service excellence and food safety standards across all outlets Manage inventory, cost control, and vendor relationships to optimize profitability while maintaining premium service quality Analyze operational metrics and guest feedback to identify improvement opportunities and implement data-driven solutions that enhance performance Coordinate scheduling and resource planning to ensure adequate staffing during all service periods Respond promptly to guest concerns and complaints with empathy and professionalism, resolving issues decisively and transparently Ensure compliance with fire safety, life safety, and emergency procedures, maintaining a secure environment for guests and staff Collaborate with management to develop and execute F&B programs, promotions, and innovative initiatives that enhance guest experiences Train and develop staff on service protocols, menu knowledge, and customer engagement techniques to elevate team performance Maintain professional presentation and grooming standards while modeling organizational values and behaviors Build and maintain strong vendor relationships to support operational efficiency and cost management Qualifications Bachelor's degree in Hotel Management or equivalent Diploma in Hospitality/F&B Management Minimum 2-3 years of progressive experience in F&B operations, preferably in a hotel or upscale restaurant environment Strong leadership and supervisory skills with the ability to motivate, develop, and inspire team members Excellent communication and interpersonal skills with a customer-focused mindset and guest relations management experience Demonstrated ability to work effectively under pressure and in high-stress situations while maintaining composure and resilience Proficiency in inventory management, cost control, and basic financial analysis Comprehensive knowledge of food safety standards, health regulations, and emergency procedures Strong organizational and time management skills with meticulous attention to detail Problem-solving abilities and analytical mindset to drive operational improvements and innovation Proficiency in F&B management software and point-of-sale (POS) systems Ability to work flexible hours, including evenings, weekends, and holidays as required by the hospitality industry Team player with a collaborative approach and willingness to support colleagues across departments Self-motivated, resilient, and adaptable to changing operational demands and business priorities Vendor relationship management experience and negotiation skills Quality assurance implementation and monitoring capabilities