F&B Executive

Ibis Styles; Hyderabad; On-site; INR 600,000 - 1,200,000; Full time

Job summary

ibis Styles Hyderabad is seeking a dynamic FB Executive to lead food and beverage operations across hotels outlets, ensuring seamless service and exceptional guest experiences. You will drive operational excellence, collaborate with cross-functional teams, and contribute to achieving financial targets in a fast-paced hospitality environment.

The role requires strong leadership, excellent communication, and a commitment to high standards of food safety and guest satisfaction.

Qualifications

• 3–5 years of progressive FB operations management in hospitality.
• Proven track record supervising and developing FB teams.
• Experience in restaurant, bar or banquet operations.

Responsibilities

• Oversee daily FB operations across restaurants, bars and banquets.
• Maintain service quality, hygiene, and brand standards.
• Train and mentor FB staff; conduct performance reviews.
• Handle guest inquiries and resolve complaints promptly.
• Analyze cost control, inventory, revenue and upselling to targets.
• Coordinate with culinary, housekeeping and other departments.
• Monitor stock levels and minimize waste.

Skills

Leadership

Communication

Organization

Financial analysis

Problem solving

POS systems

Food safety

Multitasking

Analytics

Education

Hospitality certification

Job description

Job Summary

Were looking for a dynamic and results-driven FB Executive to join our hospitality team at ibis Hyderabad HITEC City, India. In this pivotal role, youll oversee the seamless execution of food and beverage operations while maintaining exceptional service standards and fostering a positive guest experience. As an FB Executive, youll be the backbone of our dining operations, working collaboratively across departments to drive operational excellence, achieve financial targets, and create memorable experiences for our guests.

Responsibilities

• Supervise and coordinate daily FB operations across restaurants, bars, and banquet facilities, ensuring smooth service delivery and operational efficiency


• Maintain and enforce high standards of service quality, presentation, and hygiene in alignment with organizational brand guidelines and best practices


• Train, mentor, and support FB staff members; conduct performance reviews and provide constructive feedback to foster professional growth and development


• Handle guest inquiries, feedback, and complaints with empathy and professionalism, implementing prompt resolutions to ensure guest satisfaction


• Analyze and manage departmental financial performance, including cost control, inventory optimization, revenue generation, and upselling initiatives to meet targets


• Coordinate effectively with culinary, housekeeping, and other departments to ensure seamless service delivery and operational synergy


• Monitor inventory levels, process requisitions, and manage stock to prevent shortages while minimizing waste and controlling costs


• Ensure strict compliance with local health, safety, food safety, and hygiene regulations; conduct regular audits and implement corrective measures


• Develop and execute guest engagement initiatives and dining experience enhancements that drive customer loyalty and repeat business


• Utilize Point of Sale (POS) systems and other operational tools to track performance metrics and generate actionable insights


• Adapt quickly to changing priorities and operational demands while maintaining composure and delivering results in a fast-paced environment

Qualifications Required Skills Competencies

• Strong leadership and team management abilities with proven experience supervising diverse FB teams


• Excellent communication and interpersonal skills with the ability to engage effectively with guests, staff, and cross-functional departments


• Detail-oriented mindset with strong organizational and time management capabilities


• Proficiency in financial analysis, budgeting, and cost control methodologies


• Advanced problem-solving and conflict resolution skills with a customer-centric approach


• Proficiency with Point of Sale (POS) systems and hospitality management software


• Knowledge of food safety standards, health regulations, and hygiene protocols


• Ability to multitask and prioritize effectively in a dynamic, high-pressure environment


• Strong analytical skills with the ability to interpret operational data and metrics

Required Experience

• Minimum 3-5 years of progressive experience in FB operations management within a hospitality setting


• Proven track record of successfully supervising and developing FB teams


• Demonstrated experience in managing restaurant, bar, or banquet operations


• Experience in achieving and exceeding departmental financial and operational targets

Preferred Qualifications

• Hospitality management certification or diploma from a recognized institution


• Experience in a multi-outlet hospitality environment or luxury dining establishment
  
• Knowledge of local Hyderabad dining trends and guest preferences


• Certification in food safety and hygiene management


• Experience with inventory management systems and revenue optimization strategies


• Background in guest engagement program development and execution

Personal Attributes

• Collaborative team player with a supportive and inclusive approach


• Innovative thinker who embraces operational improvements and creative solutions


• Resilient and adaptable professional who thrives in fast-paced environments


• Transparent communicator committed to building trust with team members and guests


• Motivated individual with a clear vision for operational excellence and continuous improvement