- Manager – Finance & Accounts
- Executive - Business Development (Chennai)
- Deputy Manager/Manager - Events
- Front Office Assistant (Male)
- Commi I/Commi II (Chinese)
- Commi I/DCDP (Bakery)
- Steward (F&B Service)
- Executive - Sales & Business Development
- Jr. Houseman / Houseman
- Commis I / DCDP (North Indian)
- Developer Web Technologies
- Cyber Security Officer
- Restaurant Hostess
- Executive – Retail
- Executive – Guest Relation
- Assistant Manager – F&B
- Executive – HR (Female Only)
- Engineer - Mechanical
- Executive – Guest Relation (Female)
- Manager - F&B
- Engineer - Electrical
- Executive – F&B
- Executive - Business Development
Business Unit: Wonderla Resort, Bengaluru
Department: Manager - Food & Beverages
Qualification: B.H.M/Diploma or any degree
Experience: 8-12 years (Male )
Report To: Operational Head
Skills
- Communication
- Collaboration
- Team Handling
- Commanding
- Supervising
- Training
Duties & Responsibilities
- Responsible for overseeing the operational aspects of the food and beverage department to meet budgeted revenue & expenditure.
- Should have good & proven customer service, problem-solving, leadership, organisational and managerial skills.
- Should have proven exposure in operating F&B Outlets like multi-cuisine restaurants, lounge bars & banquets. Exposure in handling MICE segment is mandatory.
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resource modelling, leadership technique and coordination of people and resources during large events.
- Establish targets, KPIs, schedules, policies and procedures.
- Is results-oriented and allows employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are ability utilisation and achievement.
- Ensure that all standard operating procedures for revenue and cost control are consistently utilised.
- Reach out to Corporates to drive F&B Sales.
- Focus/plan to attract walk-in guests to the restaurant to increase F&B Sales.
- Work towards the highest level of customer satisfaction as indicated through feedback.
- 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.
- Coordination with the executive chef to design exceptional menus, and continuously make necessary improvements in restaurant, banquet and bar menu.
- Plan for Food festivals along with the executive chef to add freshness to the menu.
- Knowledge in inventory management, MIS, and monthly reports.
Requirements & 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.
- Able to delegate multiple tasks.
- Communication and leadership skills.
- Up to date with food and beverage 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.
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