Centre Point Hospitality
Website:
cpgh.in
Job details:
Company Description Centre Point Hospitality operates premium hotel properties, including the established 5-star Hotel Centre Point in Nagpur, Maharashtra. The flagship hotel offers 136 luxurious rooms, 14 banquet halls, a multi-cuisine fine dining restaurant, a coffee shop, an all-day bespoke buffet area, and round-the-clock room service. The group is expanding with upcoming ventures in New Mumbai, Raipur, and Goa, creating opportunities for growth and advancement. With a focus on high-quality service and diverse dining experiences, Centre Point Hospitality provides a dynamic environment for hospitality professionals seeking to build their careers.
Role Description The Food and Beverage Executive is a full-time, on-site role based in Amravati. This role oversees daily operations of all food and beverage outlets, ensuring high standards of service, hygiene, and guest satisfaction. Responsibilities include supervising service teams, coordinating with kitchen staff, managing menus and pricing, monitoring inventory and procurement, and supporting banquet and event operations. The role also involves training team members, handling guest feedback, implementing cost-control measures, and maintaining compliance with food safety and regulatory requirements. The Food and Beverage Executive collaborates with hotel management to drive revenue, optimize guest experiences, and uphold brand standards.
Qualifications
- Strong expertise in Food Service and Food & Beverage operations, including menu management and service standards.
- Proven Customer Service skills with a guest-centric approach and ability to manage feedback and resolve issues effectively.
- Effective Communication skills for coordinating across departments, leading teams, and engaging with guests.
- Practical Culinary Skills and understanding of kitchen workflows, food presentation, and quality control.
- Experience in hotel or restaurant F&B management, preferably in upscale or luxury properties.
- Ability to lead and motivate diverse teams, with strong organizational and time-management skills.
- Knowledge of food safety, hygiene regulations, and basic inventory and cost control practices.
- Diploma or degree in Hotel Management, Hospitality, or a related field is preferred.
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