F&B Executive

Accor · Mysuru

Collected role description

Company DescriptionJoin us at Accor, where life pulses with passion!As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.Hospitality is a work of heart, Join us and become a Heartist®.

We're looking for a dynamic and results-driven F&B Executive to join our hospitality team in Mysuru, India. In this pivotal role, you'll oversee the seamless execution of food and beverage operations while maintaining exceptional service standards and fostering a positive guest experience. As an F&B Executive, you'll be the backbone of our dining operations, balancing operational excellence with genuine hospitality and innovative service delivery.<ul><li>Supervise and coordinate daily F&B operations across multiple outlets including restaurants, bars, and banquet facilities, ensuring consistent execution of brand standards</li><li>Maintain rigorous standards of service quality, food presentation, and hygiene in alignment with organizational guidelines and regulatory requirements</li><li>Lead, train, and mentor F&B staff through effective onboarding programs, performance coaching, and constructive feedback sessions</li><li>Develop and manage staff schedules while monitoring individual performance metrics and identifying opportunities for professional development</li><li>Actively listen to guest feedback, address concerns with empathy and professionalism, and implement solutions that enhance overall dining experiences</li><li>Analyze financial performance data and drive revenue growth through strategic cost control, upselling initiatives, and inventory optimization</li><li>Collaborate cross-functionally with culinary, housekeeping, and administrative teams to ensure seamless service delivery and operational efficiency</li><li>Monitor inventory levels, process requisitions, and implement stock management systems to minimize waste while maintaining optimal supply levels</li><li>Ensure strict compliance with local health, safety, and food safety regulations, conducting regular audits and corrective actions as needed</li><li>Develop and execute guest engagement initiatives that build loyalty, encourage repeat visits, and create memorable dining moments</li><li>Analyze operational metrics and guest satisfaction data to identify trends and implement data-driven improvements</li><li>Customize service experiences based on guest preferences and special requirements, demonstrating flexibility and attentiveness</li><li>Manage vendor relationships and supplier negotiations to optimize procurement processes and maintain quality standards</li><li>Adapt service offerings to reflect local Mysuru market preferences and regional dining trends while maintaining brand consistency</li></ul>

Required Skills & Competencies:<ul><li>Strong leadership and team management abilities with proven experience supervising diverse F&B teams</li><li>Excellent communication and interpersonal skills with the ability to engage effectively with guests and staff at all levels</li><li>Proficiency in financial analysis, budgeting, and cost management with demonstrated ability to achieve departmental targets</li><li>Advanced problem-solving and conflict resolution skills with a customer-centric approach</li><li>Comprehensive knowledge of food safety, health, and hygiene regulations and best practices</li><li>Proficiency with Point of Sale (POS) systems and restaurant management software</li><li>Strong organizational and time management skills with the ability to multitask in a fast-paced environment</li><li>Analytical mindset with the ability to interpret operational data and implement improvements</li><li>Vendor management and supplier negotiation capabilities</li></ul>Required Experience:<ul><li>Minimum 3-5 years of progressive experience in F&B operations management within a hospitality setting</li><li>Proven track record of successfully supervising and developing F&B teams</li><li>Demonstrated experience managing multiple outlets or service areas simultaneously</li><li>Experience in guest complaint resolution and service recovery</li><li>Experience working in diverse, multicultural environments</li></ul>Preferred Qualifications:<ul><li>Hospitality management certification or diploma from a recognized institution</li><li>Experience in luxury or high-volume dining establishments</li><li>Knowledge of local Mysuru dining market, regional cuisine, and guest preferences</li><li>Certification in food safety and hygiene management</li><li>Experience with inventory management systems and restaurant analytics tools</li><li>Familiarity with banquet and event coordination processes</li></ul>Domain Expertise:<ul><li>Deep understanding of F&B service standards, operational procedures, and brand consistency</li><li>Knowledge of culinary basics and menu management principles</li><li>Familiarity with regional Indian cuisine and dining preferences</li><li>Understanding of local market dynamics and consumer behavior in Mysuru</li></ul>

Collected minimum qualification

**Required Skills & Competencies:**<ul><li>Strong leadership and team management abilities with proven experience supervising diverse F&B teams</li><li>Excellent communication and interpersonal skills with the ability to engage effectively with guests and staff at all levels</li><li>Proficiency in financial analysis, budgeting, and cost management with demonstrated ability to achieve departmental targets</li><li>Advanced problem-solving and conflict resolution skills with a customer-centric approach</li><li>Comprehensive knowledge of food safety, health, and hygiene regulations and best practices</li><li>Proficiency with Point of Sale (POS) systems and restaurant management software</li><li>Strong organizational and time management skills with the ability to multitask in a fast-paced environment</li><li>Analytical mindset with the ability to interpret operational data and implement improvements</li><li>Vendor management and supplier negotiation capabilities</li></ul>**Required Experience:**<ul><li>Minimum 3-5 years of progressive experience in F&B operations management within a hospitality setting</li><li>Proven track record of successfully supervising and developing F&B teams</li><li>Demonstrated experience managing multiple outlets or service areas simultaneously</li><li>Experience in guest complaint resolution and service recovery</li><li>Experience working in diverse, multicultural environments</li></ul>**Preferred Qualifications:**<ul><li>Hospitality management certification or diploma from a recognized institution</li><li>Experience in luxury or high-volume dining establishments</li><li>Knowledge of local Mysuru dining market, regional cuisine, and guest preferences</li><li>Certification in food safety and hygiene management</li><li>Experience with inventory management systems and restaurant analytics tools</li><li>Familiarity with banquet and event coordination processes</li></ul>**Domain Expertise:**<ul><li>Deep understanding of F&B service standards, operational procedures, and brand consistency</li><li>Knowledge of culinary basics and menu management principles</li><li>Familiarity with regional Indian cuisine and dining preferences</li><li>Understanding of local market dynamics and consumer behavior in Mysuru</li></ul>

Collected experience requirement

3-5 years