A. KISHORE KUMAR

Roles & Responsibilities of F&B coordinator.

1. Daily Coordination & Support.

Coordination with service provider for smooth F&B operations. Ensures the service work flow is followed at all sites.

Monitoring the Hygiene and Safety work flow standards at all sites.

Communicating the daily menu and requirements with service provider at all sites.

Communicating with all concerns for any special requirement or any table block for any guest / visitor.

Monitors Flawless service at EDR during lunch operations.

Ensures all HOD's & MD is taken care at the Cafeteria.

Coordinating with all guest house service provider for smooth operations.

Communicating with all concerns for accommodation request of client travel across the nation.

HOD's preferences to be communicated and tracked at all guest house/hotel bookings.

2. Event Support – In-house

Coordinating with all sector heads for meetings, and Auditorium Setups.

Coordinating for all meetings/training/workshop requirements.

Coordinating for all F&B needs for all events. HI tea /Lunch/refreshments/birthday cakes etc.,

Outdoors

Coordinating with EMC/Hotel team for all requirements organized in hotel/private venues.

Coordinating with all concerns in designing the menu and service flow.

To be available at the venue to overlook seamless operations of the event.

Ensures flawless service rendered to all VIP’s & guests.

Coordinating for billing and stock management of any of our materials.(Liquor, company stationary, study materials etc.,)

3. Inventory Management

To have control over all Sites inventory of CAFÉ Crockery, cutlery , glassware, service ware and VIP service ware.

Ensures upkeep of all sites kitchen equipment’s and periodical maintenance of the equipment.

To have control over all Guest house inventory of CCG, Linen and all equipment’s.

To coordinate with all service provider of all guest house on inventory.

Manages all disposables and service ware for all Sites and sectors.

4. Quality Control

Audits all sites stores for Hygiene and to monitor storage practices.(LIFO/FIFO etc.,)

Inspects the availability of approved brand list at all sites.

Audits all sites kitchen for quality assurances.

Audits all service providers Central kitchens for quality assurances.

5. Training & Support

Coordinating with all service providers for training the staffs focusing towards the company standards.

Tracks & maintains all records of training organized at all sites.

Audits the staff on their ability of operations.

6. Administration

Coordinates with service provider for contracts/licenses/billing and rates for café operations.

Coordinates with Hotels & EMC for event contracts and operations.

Coordinates with all sites food committee for menu planning and monthly events.