The Tea Toast Co.®’s Post

⭐️Creating “Micro-Moments” in Food & Beverage: The Power of Small Gestures⭐️ In luxury Food & Beverage, it’s often the small moments that leave the biggest impact. Thoughtful interactions—like remembering a guest’s favorite drink or offering a warm greeting on a rainy day—create lasting impressions and foster loyalty. As I work toward an F&B supervisor role, I’m focused on building a team culture where these small gestures are a daily priority. How do we bring this into daily operations? Personalization: Train staff to recognize and remember guest preferences. Empathy: Encourage attunement to guests’ needs, creating memorable, caring experiences. These moments elevate service from good to unforgettable, setting a luxury experience apart. What small gestures have stood out to you as a guest or leader? #MicroMoments #LuxuryDining #GuestExperience #RestaurantLeadership #FoodAndBeverage #ServiceExcellence #HospitalityInnovation #FandBCareers #AssistantRestaurantManager #OpenToWork #GuestSatisfaction #PersonalizedService #TeamCulture #LuxuryHospitality #DiningExcellence #AttentionToDetail #JobSearch #ServiceLeadership #RestaurantOperations #ProfessionalGrowth #FandBLeadership #Recruitment #FineDining #FoodAndBeverageService #JobOpportunities #CustomerExperience

Hiring a consultant can be highly beneficial when opening a restaurant.

A Food and Beverage Executive plays a crucial role in the hospitality industry, overseeing the operation of food and drink service areas in establishments like restaurants, cafes , hotels and bars. Here are Some of My key responsibilities of an Executive or Supervisor of the outlet:- 1. Supervising Daily Operations:- Overseeing the opening and closing procedures, managing staff schedules,and ensuring seamless service delivery throughout the day. 2.Staff Management:- Being an executive responsible for Staff training, mentoring and evaluating staff performance to maintain high levels of productivity and customer service. 3. Customer service:- Addressing Customer complaints promptly and professionally and ensuring Customer satisfaction. 4. Inventory Control:- Monitoring Stock levels, placing orders. and always monitors alcohol beverage service with all the restaurant policy and standards and follows the local laws. Managing dry story inventory to minimize waste and maintain optimal Stock levels. 5. Compliance with Standards :- Ensuring adherence to food safety, hygiene and health regulations. 6. Financial Management:- Managing budgets, controlling cost,and tracking expenses to ensure profitability. 7. Event Planning:- Organizing special events and Food promotional activities to enhance the daining experience. Thank you. #growth #learning #hospitality industry #confidance #teamwork #traning #Food and #Beverage

Questions and answers for an Executive Chef position: Q1: What inspired you to become an Executive Chef? A1: I'm passionate about food, creativity, and leadership. I enjoy mentoring teams and delivering exceptional culinary experiences. Q2: How would you describe your culinary style? A2: My style is modern, innovative, and focused on using fresh, locally sourced ingredients to create memorable dishes. Q3: How do you stay current with culinary trends? A3: I attend food festivals, workshops, and conferences. I also follow industry leaders and culinary publications to stay informed. Q4: How do you manage kitchen operations? A4: I prioritize organization, efficiency, and clear communication. I also foster a positive kitchen culture and lead by example. Q5: How do you ensure consistency in food quality? A5: I implement rigorous quality control measures, conduct regular tastings, and provide ongoing training for my team. Q6: How do you handle food safety and sanitation? A6: I enforce strict food safety protocols, conduct regular inspections, and ensure compliance with regulatory standards. Q7: Can you share an example of a successful menu engineering project? A7: In my previous role, I revamped the menu, resulting in a 20% increase in sales and a 15% reduction in food costs. Q8: How do you manage inventory and control costs? A8: I implement just-in-time ordering, conduct regular inventory audits, and negotiate with suppliers to optimize costs. Q9: How do you lead and motivate your kitchen team? A9: I lead by example, provide constructive feedback, and offer opportunities for growth and development. Q10: What's your approach to customer feedback and complaints? A10: I listen attentively, respond promptly, and resolve issues efficiently to ensure customer satisfaction. Q11: How do you collaborate with other departments? A11: I communicate effectively, share goals and objectives, and work together to deliver exceptional guest experiences. Q12: What's your vision for the hotel's culinary program? A12: I aim to create a unique, innovative, and memorable culinary experience that exceeds guest expectations and sets the hotel apart. Regards Chef Ghulam Madni #Chef #Food #Catring #hotel #Chefjob

Good opportunity with a great company

I’m #AparnaMajumdar, a passionate #Commi3Chef. #RoleHighlights: Live breakfast counters and Sunday brunches. Continental kitchen management (hot & cold). Food isn’t just nourishment; it’s an experience I deliver daily. #KeySkills Acquired: Mise-en-place preparation ✅ Live counter management ✅ Continental cuisine (hot/cold) ✅ Inventory & stock management ✅ Live counters are where food meets performance. #KeyExperiences: Managing live breakfast counters 🍽️ Customizing dishes for guests 🎭 Working under pressure 🔥 #LessonLearned: Communication and time management are as critical as culinary skills. #Education: The Lalit Suri Hospitality School: Awarded Best Student of the Year. #ProfessionalMilestones: Independently managed breakfast buffets & Sunday brunches. Hands-on expertise across continental cuisines. “Learning never stops, and I aim to bring excellence to every plate" #MyAspirations: Lead exceptional culinary teams. Master diverse cuisines. Innovate dishes that tell stories on a plate. “Let’s connect and inspire each other to create exceptional dining experiences.” #openforwork #newopportunities #commichef #hiring #continental

Interview questions and answers for an Executive Chef position: Q1: What inspired you to become an Executive Chef? A1: I'm passionate about food, creativity, and leadership. I enjoy mentoring teams and delivering exceptional culinary experiences. Q2: How would you describe your culinary style? A2: My style is modern, innovative, and focused on using fresh, locally sourced ingredients to create memorable dishes. Q3: How do you stay current with culinary trends? A3: I attend food festivals, workshops, and conferences. I also follow industry leaders and culinary publications to stay informed. Q4: How do you manage kitchen operations? A4: I prioritize organization, efficiency, and clear communication. I also foster a positive kitchen culture and lead by example. Q5: How do you ensure consistency in food quality? A5: I implement rigorous quality control measures, conduct regular tastings, and provide ongoing training for my team. Q6: How do you handle food safety and sanitation? A6: I enforce strict food safety protocols, conduct regular inspections, and ensure compliance with regulatory standards. Q7: Can you share an example of a successful menu engineering project? A7: In my previous role, I revamped the menu, resulting in a 20% increase in sales and a 15% reduction in food costs. Q8: How do you manage inventory and control costs? A8: I implement just-in-time ordering, conduct regular inventory audits, and negotiate with suppliers to optimize costs. Q9: How do you lead and motivate your kitchen team? A9: I lead by example, provide constructive feedback, and offer opportunities for growth and development. Q10: What's your approach to customer feedback and complaints? A10: I listen attentively, respond promptly, and resolve issues efficiently to ensure customer satisfaction. Q11: How do you collaborate with other departments? A11: I communicate effectively, share goals and objectives, and work together to deliver exceptional guest experiences. Q12: What's your vision for the hotel's culinary program? A12: I aim to create a unique, innovative, and memorable culinary experience that exceeds guest expectations and sets the hotel apart. #hospitalitynewshub #executivechef #interview #jobs

I think everyone in the food and beverage industry knows the phrase “Venite ad me vos qui stomacho laboratis et ego restaurabo vos” which means “Come to me all those with tired stomachs and I will restore them to you”, the phrase from Boulanger, who was part of the beginning of the restaurant’s history, after 9 years experiencing different positions in the F&B industry, I realize that the most gratifying thing is to have finished a day of work without feeling like one. I am looking for a rewarding place to work, a place where I feel proud of the food, the drinks, and above all the attention we offer to our guests, knowing that at the end of each interaction, I have been part of “restoring” another human being, of their hunger, of their tired day, of their routine... The search is getting complicated because the F & B industry has become in many places just that, another industry or business, where the customer is just another transaction. There are several reasons. As part of any team, those are my goals, to provide diners with excellent hospitality service in all aspects, and to promote an atmosphere of camaraderie in the workgroup. I hope that at the end of the day, there are more restored people, simply by eating and having experienced excellency.

Are you ready to elevate your F&B service game? 🍴✨ As the hospitality industry continues to evolve, providing exceptional food and beverage service is more important than ever. #FandBservice #hospitalityindustry From personalized menu recommendations to seamless tableside service, F&B service plays a crucial role in creating a memorable dining experience for guests. It's not just about serving food, it's about creating a lasting impression and building a loyal customer base. 💛 As a seasoned F&B professional, I am constantly seeking ways to improve and innovate in this ever-changing industry. Whether it's implementing new technology or staying up-to-date on food trends, staying ahead of the game is key. So let's raise a glass to all the hardworking F&B service teams out there, constantly striving for excellence and making a difference in the hospitality world. Cheers! 🥂 Let's connect and share our passion for F&B service. #networking #hospitalitypassion

The most underrated skill in hotel food & beverage? Planning. Working with some of the industry's biggest names, they are all united in an obsession to plan. The NPD pipeline The marketing funnel The holiday calendar The production schedules The business on the books and let's not forget... The wet weather plan! If you find yourself in a constant fire-fighting situation, it's a sign that you probably need to focus on planning. I have been there. Learn from my mistakes so you don't have to, follow this structure to put a framework around the ownership of planning in your business; Next four Weeks - HODs/Sous Chefs 1-3 Months - (Asst) F&B Managers/ Head Chefs 3-6 Months - F&B Directors/Hotel Managers/Exec Chefs 6-12 Months - Corporate F&B/Culinary Once you have this it's going to need discipline to develop the plans and implement the structure, but when you do, the fire-fighting is going to reduce. I want to share a real-life example. When I was responsible for Dominique Ansel Bakery in London, we were obsessive about these things: • The Cronut flavours had to be signed off on a six-month rolling basis. • We had a 12-month product plan in place on a rolling 12-month basis. • We had our special days planned every year (Pie night, Summer Marche etc) • We monitored sales and PAR stock daily to ensure we always had products available. • We started our product development at least six months in advance. The impact on monthly revenue, if we achieved the above on every product launch, was around 17-20% uplift and showed me the power of strategic and disciplined planning. In 2025, this is going to be your superpower and to help you get started, I am going to give away the marketing calendar we use in our operations. Check out the comments for the Google Sheets link, no sign up required, no emails just click on the link and download the template. It's time to think differently!