Food & Beverage Executive

Brik Oven; Bengaluru; On-site; INR 350,000 - 550,000; Full time

Job summary

Brik Oven in Bengaluru is seeking a restaurant service and bar leader to manage the full scope of operations and drive guest satisfaction.

You will set shift targets, supervise service staff, and ensure hygiene and compliance while coordinating with departments to deliver memorable guest experiences and repeat business. The role focuses on maintaining high standards and optimizing cafe operations on a daily basis.

Qualifications

• Oversee the entire scope of Restaurant Service and Bar operations.
• Set shift targets and deliver ways to achieve them.
• Provide services which create memorable experiences to guests using the team.
• Drive revenues through repeat business via guest engagement.
• Develop and maintain restaurant service standards and processes.

Responsibilities

• Oversee the full scope of Restaurant Service and Bar operations.
• Lead daily briefings to maintain standards.
• Inspect table layouts and seating arrangements for efficiency and guest comfort.
• Respond to guest feedback and resolve issues promptly.
• Develop menus and service ideas to enhance tea, snacks, and cocktails.
• Coordinate with other departments for smooth cafe operations.
• Ensure hygiene and compliance with organizational standards.

Job description

• Responsible for the entire scope of Restaurant Service and Bar operations
• Participating in setting up of targets and delivering the ways and means of achieving it in their shift.
• Provide services which are genuine and create memorable experiences to guests using the team under.
• To repeat business calls on important restaurant clients.
• To develop Restaurant sales through personal contacts.
• To improve upon existing Restaurant menus for tea, snacks, cocktails, formal sit
• down lunch.
• To conduct daily briefing to maintain standards laid down by the organization.
• To inspect tables layouts.
• Listen empathetically to Guest complaints and take appropriate action after
• consulting.
• Drive revenues through repeat business derived through the above.
• Provide proactive leadership based on the core values of the organization to the Food and Beverage Service team
• Ensure compliance with established standards of operations
• To organize, develop, operate and administer the department and its personnel as also
• To maintain the social functions history records and also to maintain records on prospective clients.
• To follow up on methods, systems and controls setup by the top management.
• Generate reports and maintain records as required by the MIS
• Responsible for the follow-up of daily sales report
• Auditing the stock, wastage and materials based on the weekly reports generated
• Responsible for the upkeep and maintenance of Restaurant Equipment and material
• Responsible for the liaison with all the departments concerned
• Coordinating with all the departments for the smooth functioning of the café
• Ensure the Hygiene of the Restaurant
• Note down order in proper sequence at the appropriate time, place order with kitchen
• as soon as possible.
• To organize and develop restaurant service personnel by constant motivation and
• training in order to provide satisfying working conditions to optimize Guest
• satisfaction. To allocate proper duties, shifts and weekly off s.
• To ensure smooth hand-over from one shift to another.