Food and Beverage Executive

Job Description

Company Description

Hotel Mirage Regency, located in Kathmandu, is situated in a prime residential and commercial hub. The hotel offers 45 modern rooms and suites, providing convenience and comfort to guests. It offers an exceptional venue for meetings, workshops, and celebrations, equipped with facilities for various social and business events. Ideally located on Battisputali Road, the hotel is just 1.8 km from Tribhuvan International Airport and within a short distance of iconic attractions like Pashupatinath Temple and Boudhanath. Additionally, popular tourist spots like New Road, Malls, Durbar Marg, and Thamel are located within a 5 km radius.

Role Description

This is a full-time, on-site role for a Food and Beverage Executive located at Hotel Mirage Regency in Kathmandu. The role involves overseeing daily food and beverage operations, ensuring exceptional customer experiences, managing staff, and maintaining high service standards. Responsibilities include inventory management, staff training, and implementing strategies to enhance service quality. The executive will also monitor budgets, streamline costs, and ensure compliance with health and safety regulations.

Key Responsibilities

Operations Management

• Oversee daily operations of restaurant(s), bar, banquet, and room service
• Ensure smooth coordination between kitchen and service teams
• Maintain service quality as per hotel standards
• Monitor guest experience and handle complaints professionally

Financial & Cost Control

• Control food & beverage costs, wastage, and pilferage
• Prepare budgets, forecasts, and monthly performance reports
• Monitor sales, average check value, and profitability
• Approve vendor bills and ensure cost-effective purchasing

Team Management

• Recruit, train, schedule, and supervise F&B staff
• Ensure proper grooming, discipline, and service etiquette
• Conduct regular training and performance evaluations
• Motivate staff to achieve service and revenue targets

Hygiene & Compliance

• Ensure compliance with food safety, hygiene, and sanitation standards
• Conduct regular hygiene audits and corrective actions
• Ensure licensing and statutory requirements are met

Menu & Event Management

• Coordinate with Head Chef on menu planning and pricing
• Plan and execute banquets, conferences, and special events
• Introduce promotions, festivals, and seasonal menus
• Coordinate with sales/marketing team for F&B promotions

Inventory & Vendor Management

• Monitor inventory levels and stock rotation
• Coordinate with suppliers for quality and timely procurement
• Negotiate with vendors to maintain quality at competitive pricing

Key Skills & Competencies

• Strong leadership and people management skills
• Excellent guest handling and communication skills
• Sound knowledge of food & beverage service and kitchen operations
• Cost control, budgeting, and inventory management expertise
• Ability to multitask and work under pressure

Qualifications & Experience

• Degree/Diploma in Hotel Management or Hospitality preferred
• 3–6 years of experience in hotel or standalone restaurant F&B operations
• Prior experience as F&B Executive/ Supervisor preferred