About the Role:

The Food and Beverage (F&B) professional plays a critical role in ensuring the seamless operation and exceptional service delivery within the hospitality and dining sectors. This position focuses on managing the preparation, presentation, and service of food and beverages to meet high standards of quality and customer satisfaction. The role requires coordinating with kitchen staff, suppliers, and front-of-house teams to maintain efficient workflows and uphold health and safety regulations. Additionally, the F&B professional contributes to menu planning, inventory management, and cost control to optimize profitability. Ultimately, this role aims to create memorable dining experiences that encourage repeat business and positive brand reputation.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience in food and beverage service or hospitality industry.
• Basic knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.
• Ability to work flexible hours including weekends and holidays.

Preferred Qualifications:

• Associate degree or certification in hospitality management or culinary arts.
• Experience with inventory management and cost control.
• Familiarity with point-of-sale (POS) systems and reservation software.
• Leadership or supervisory experience in a food and beverage environment.
• Knowledge of diverse cuisines and beverage pairings.

Responsibilities:

• Oversee daily food and beverage service operations to ensure timely and high-quality delivery to customers.
• Coordinate with kitchen and service staff to maintain smooth communication and efficient workflow.
• Manage inventory levels, order supplies, and monitor stock to prevent shortages or waste.
• Ensure compliance with health, safety, and sanitation standards in all food handling and service areas.
• Assist in menu development and pricing strategies to align with customer preferences and business goals.
• Train and supervise staff to maintain excellent customer service and operational standards.
• Handle customer inquiries, feedback, and resolve any service issues promptly and professionally.

Skills:

The required skills such as communication and interpersonal abilities are essential for interacting effectively with customers, team members, and suppliers to ensure smooth operations. Knowledge of food safety and sanitation is applied daily to maintain compliance and protect customer health. Inventory management and organizational skills help in tracking supplies and minimizing waste, contributing to cost efficiency. Preferred skills like leadership and familiarity with POS systems enhance the ability to manage teams and streamline service processes. Additionally, culinary knowledge supports menu planning and elevates the overall dining experience by aligning offerings with customer preferences. Working experience with Marriott will be plus.