Food and Beverage Lead

Responsible for managing end-to-end F&B operations, forecast, plan, manage staff and finance to maximize sales and revenue by delivering highest standards within budget and create an excellent guest experience.

Key Focus Areas:

• To direct, coordinate & supervise end-to-end functions of F&B department.
• Develop/ Improve department specific policies, protocols & processes in consultation with other department for smooth & efficient working of the departments.
• Responsible for managing all F&B and day-to-day operations within budgeted guidelines and to the highest standards/.
• Check the sale daily and store indent if it has increased/ decreased according to the sale.
• Formulate various selling strategies, strive to maximize the revenue opportunities by better planning, forecast, timely and better-quality service to the patient, internal and external customers.
• Coordinate with the vendor to ensure availability of adequate & competent manpower, proper documentation, and compliance with statutory law as applicable.
• Make sure that the on-duty staffs are available as per shift and schedule, coordinate with necessary on specific responsibilities of the staffs for the day.
• Check for availability and non-availability with the store and take necessary actions to fulfil the days plan.
• Ensure cleanliness and hygiene is maintained as per set standards and hospital protocols in all concerned areas.
• Designing delicious and attractive menus and continuously making improvements.
• Monitor food preparation/methods, portion size, garnishing and presentation of food to ensure that food is prepared and presented in acceptable manner.
• Perform sampling and testing of the finished food along with the dietician and ensures the appropriate modifications are done as per their feedback/ suggestion to the cooks.
• Decide on the menu in a cyclic manner in discussion with necessary.
• Personally, supervise the service in the outlets and for in patients and oversee flow of entire service by being present on the floor hands on.
• Responsible for the pantry item procurement, movement, sale and closing balance sign-off.
• Keep close track of canteen item movement and decide on adding/ removing of any items from the menu, based on the recent trend.
• Review work procedures and operational problems to determine ways to improve services performances and safety.
• Facilitate audit by the internal team daily.
• Lead the F&B team by attracting, recruiting, training, appraising, and managing the overall performance of the F&B staff.
• Responsible for daily briefing to all the F&B staff, checking dress code, cleanliness, supervising their behavior and grooming and mentoring them.
• Ensure that the services offered to the staff and consultants are provided timely and as per set standards.
• Continually review performance and attendance of all staff - address shortcomings and recognize success.
• Personally, meet patients and check on their specific requirements and make necessary arrangements to meet their needs.
• Identify customers needs and respond proactively to all their concerns.
• Meet the patients across the categories to understand their need and take feedback for bringing in continuous enhancement to the service.
• Network with the peers in the industry to benchmark the industry practices in F&B and the current trends in the services.
• Any other portfolio that may be entrusted by the management from time to time.

Desired Experience and Qualification:

• Looking for candidate who takes pride in everyday tasks, is mature, responsible, takes accountability for the task assigned and can function effectively as part of a team as well as being able to work independently.
• Degree in Culinary / Hotel Management / Food Service Management.
• 5-10 years of relevant industry experience preferably in Hospital.
• Well versed with F&B costing, P&L, MIS, KPI report, AOPs, Wastage control, Inventory monitoring, Budgeting, Revenue management, Recruitment, Training, Menu engineering, SOP preparation.
• Knowledge of food quality, nutritional value, presentation, and service standards.
• Team Leadership and managerial skills.
• Strong interpersonal and communication skills.
• Planning, organizing and decision-making skills.
• Proven food and beverage management experience.
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Up to date with food and beverages trends and best practices.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• In-depth knowledge of the food industry.
• Ability to adhere to budgets and meet financial targets.
• Ability to forecast food and beverage needs.
• Delegation skills.
• Conforming to standard business practices when handling day-to-day operational matters.
• Analyse external factors to adopt effective business strategies.
• Implementing effective operational policies and procedures.
• Extensive PC experience with computer applications, i.e., Microsoft Windows, Excel, Access and Word.
• Ability to establish and maintain effective working relationships with other employees, Community Officials and the General Public.
• Candidates / Aspirants ready to relocate to Mysore on their own can also apply.

Aspirants are requested to E-mail resume in MS word format only along with photograph and with details on current fixed salary + incentives if any and expected salary.

Please super scribe as "Application for the post of Food & Beverages Executive / Senior Executive at Manipal Hospital - Mysore" in Subject column when writing / sending / forwarding E-mail.

• Work Location - Mysore - Karnataka - India.

• Note* You can also text WhatsApp message to 9886300305 if we do not respond to your call or email.