Total 9 F&B / Tourism / Hospitality job vacancies in Bengaluru

Finance Planning

• Ensure to perform the various activities like menu costing, menu pricing and introducing or changing of menus according to the Food and Beverage Department’s requirements.
• Prepare monthly listing of slow moving and obsolete items and recommend further action

People Management

• Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service.

• Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• Ensure that all personnel are kept well informed of department’s objectives and policies.

• Hygiene / Personal safety / Environment:

•  Ensures that the workplace and storage areas remain clean and tidy
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

We are seeking an enthusiastic and detail-oriented F&B Executive to join our dynamic team. In this pivotal role, you will oversee the daily operations of our food and beverage outlets, ensuring exceptional service quality, guest satisfaction, and operational excellence. This is an excellent opportunity for a motivated professional to make a meaningful impact in a fast-paced hospitality environment.

• Supervise and coordinate all F&B department activities across outlets, establishing effective interdepartmental collaboration to maximise operational efficiency and guest service excellence
• Maintain strict adherence to standard recipes, quality standards, and food safety regulations for all beverages and food items prepared and served
• Address guest complaints, requests, and inquiries promptly and professionally, ensuring maximum satisfaction and loyalty
• Develop, train, and motivate team members on established procedures, safety protocols, and best practices whilst fostering a collaborative, high-performing culture
• Prepare and maintain accurate F&B inventory records, opening and closing stock documentation, and requisitions in accordance with par stock levels and cost optimisation
•  service pantries, and all operational areas in compliance with service policies
• Ensure compliance with food safety regulations, hygiene standards, and all organisational policies and procedures

To provide excellent guest service by ensuring a pleasant dining experience, maintaining service standards, and assisting in restaurant operations.

Key Responsibilities:

• Greet and seat guests courteously, ensuring comfort and satisfaction.

• Present menus, take orders accurately, and serve food & beverages promptly.

• Ensure table setup and cleanliness as per hotel standards.

• Maintain knowledge of menu items, ingredients, and daily specials.

• Coordinate with kitchen and bar staff to ensure timely service.

• Handle guest complaints professionally and report to the supervisor if required.

• Ensure adherence to hygiene, grooming, and safety standards.

• Assist in billing and cash handling procedures.

• Support in banquet or special event setups when needed.

Key Responsibilities:

1. Food & Beverage Production Planning
2. Plan and coordinate the activities of the team to ensure operative effectiveness.
3. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
4. Ensure to contribute to achieve the objectives set within the culinary department.
5. Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
6. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
7. Ensure that the team has been trained for all safety provisions.
8. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
9. Identify optimal, cost effective use of the resources and educate the team on the same.
10. Monitor the operations of the assigned function to ensure that the food wastage is minimized.
11.   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
12.  To ensure that the section is being kept clean and tidy at all times as per the standards.
13.  Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
14.  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
15.  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
16.  To ensure that Commis chefs receive the appropriate training and optimum guidance.
17.  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
18. Attend to day-to-day problems and needs concerning equipment and food supplies.
19. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
20. Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
21. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
22. Handle additional responsibilities as and when delegated by the Management.
23. Hygiene / Personal safety / Environment:
24.  Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
25. Respects the instructions and safety guidelines for the equipment (s)he uses
26. Applies the hotel's security regulations (in case of fire etc)
27. Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
28. Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Prime Function:

• Ensure to provide proficient and professional Food & Beverage service to the guests by meeting and exceeding their expectations.
• Welcome the guests by greeting them as per the standards.
• Any matter that may affect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.

Key Responsibilities:

People Management

• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• Ensure to attend to guest complaints, requests or inquiries regarding the food and services.
• Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service.

Financial Management

• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

• Responsible for set up of all operating equipments and ensure to inspect linen, and condiments before the service.
• Ensure to be familiar with all dishes on the menu.
• Ensure clearance of all soiled chinaware, glassware, silverware from the guest table and re-set the table for the next arrival
• In the absence of the Food & Beverage Team Leader ensure to take guest orders, advice guests on specials menu options.
• Ensure to be familiar with the property lay out, fire exits and elevator locations.
• Report any equipment malfunction, emergency situations or suspicious persons to the Food & Beverage Team Leader.
• Ensure that breakage, pilferage and spoilage are kept to a bare minimum.

Key Contacts

Liaises with

Responsible for (as assigned)

Food & Beverage Department

Overall F&B Operations

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Other Terms & Conditions

• a. During the course of your employment with the Hotel you may be required to stay back or work extended hours as and when the need arises during hotel operations against the responsibility assigned to you.
• b. You might be required to do night shifts or be flexible to work in any shift as per the requirement of the department or the hotel.

Key Responsibilities

Service Operations

• Assist in setting up the restaurant, buffet, and tables according to service standards.

• Help in serving food and beverages to guests under supervision.

• Clear tables, reset covers, and maintain cleanliness during service hours.

• Support in banquet setup, coffee breaks, and event service.

Guest Interaction

• Greet guests warmly and escort them to tables when required.

• Take basic orders under supervision and communicate them to the kitchen/bar.

• Attend to guest needs, refill water, and ensure a pleasant dining experience.

• Handle guest requests and communicate any issues to the supervisor immediately.

Operational Support

• Assist in preparing mise-en-place (cutlery, glassware, napkins, condiments).

• Learn sequence of service and brand SOPs.

• Support room service operations—tray setup, delivery, and clearance.

• Maintain stock of service equipment and report shortages or breakage.

Hygiene & Safety

• Follow all hotel hygiene, sanitation, and grooming standards.

• Handle food, beverages, and equipment safely.

• Ensure proper cleanliness of restaurant areas, service stations, and equipment.

Learning & Development

• Participate in on-the-job training sessions for service techniques, upselling, menu knowledge, and guest handling.

• Shadow senior associates to understand workflow and guest service standards.

• Learn billing procedures, POS usage, and order-taking basics.

Key Responsibilities

Food Preparation & Cooking

• Assist chefs in basic food preparation such as chopping, cutting, peeling, marinating, and portioning.

• Support in preparing mise-en-place for all sections (hot kitchen, cold kitchen, bakery, pastry, etc.).

• Learn and practice cooking techniques as instructed by senior chefs.

• Plate dishes according to restaurant standards under supervision.

Operational Tasks

• Ensure cleanliness of workstations, utensils, and equipment at all times.

• Maintain stock levels by assisting in receiving, storing, and rotating food items.

• Follow recipe cards accurately while preparing any items.

• Assist in buffet setup, live counters, and kitchen operations during peak hours.

Hygiene & Safety

• Follow all food safety guidelines (HACCP) and maintain high hygiene standards.

• Wear proper uniform, PPE, and practice safe handling of knives and kitchen equipment.

• Ensure waste segregation and reduce food wastage.

Learning & Development

• Participate actively in training sessions conducted by the culinary team.

• Shadow chefs to learn techniques, menu planning, and kitchen workflow.

• Develop skills across multiple sections of the kitchen.

This role is with one of our portfolio company

Responsibilities:

Culture & Engagement

• Redefine, communicate, and implement company culture across teams
• Build rituals and programs that embed cultural values in daily work
• Drive employee engagement initiatives to improve belonging and motivation

Talent Acquisition

• Overhaul and speed up the hiring process in collaboration with the TA team
• Drive structured hiring for leadership and business-critical roles
• Implement modern, data-driven recruitment and onboarding processes

Performance & Growth

• Institutionalize a fair and continuous performance management system
• Develop learning, development, and upskilling programs for all levels
• Define org structures, career paths, and development frameworks

People Operations

• Design and improve HR systems, tools, and policies for scalability
• Ensure compliance with labor laws and maintain a healthy workplace
• Manage compensation, benefits, and retention strategies

Leadership Partner

• Serve as a trusted advisor to the founders and leadership team
• Help managers become better leaders through coaching and enablement
• Use data and insights to guide decision-making and measure success

• Business-oriented problem-solving mindset
• 8-12 years of HR experience in hospitality or retail industry.
• Proven track record of setting up and scaling HR functions
• Strong experience in both strategic HR and hands-on execution
• Excellent communication and leadership skills
• High empathy, integrity, and bias for action

• Be aware of the procedure concerning hotel fire and life safety/emergency procedures
• Assist Food & Beverage Outlets in their operations within peak times when needed
• Maintain complete knowledge of all F&B services, outlets and hotel services/features
• Perform other duties assigned by the Management of the Hotel.
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Must be well-presented and professionally groomed at all times