F&B EXECUTIVE

Company Description CGH Earth is a pioneer of sustainable and responsible tourism in India, offering transformative leisure and wellness experiences rooted in local culture and environmental care. The group curates unique stays across Kerala, Tamil Nadu, Pondicherry, and the Andamans, combining simplicity with conscious luxury. Properties range from backwater resorts and heritage bungalows to wellness and healing retreats that emphasize Ayurveda, Naturopathy, Yoga, and Meditation. With a strong commitment to working closely with local communities and honoring regional traditions, CGH Earth creates meaningful experiences for guests while promoting holistic wellbeing.

Role Description The F&B Executive is a full-time, on-site role based in Kochi, responsible for overseeing daily food and beverage operations to ensure a high standard of guest service. This role includes supervising restaurant and bar service, coordinating with the kitchen team, and maintaining quality, hygiene, and presentation standards that reflect CGH Earth’s values of simplicity and conscious luxury. The F&B Executive monitors inventory, supports menu planning, and ensures adherence to safety and compliance guidelines. The role involves training and guiding team members, addressing guest feedback promptly, and collaborating with other departments to deliver seamless, memorable dining experiences.

Qualifications

• Candidates should possess strong Food Service and Food & Beverage skills, with experience in restaurant or hotel operations.
• Candidates should possess excellent Customer Service skills, with a focus on guest satisfaction and complaint resolution.
• Candidates should possess effective Communication skills for coordinating with guests, kitchen staff, and service teams.
• Candidates should possess basic Culinary Skills to understand menus, food preparation standards, and presentation requirements.
• Diploma or degree in Hotel Management, Hospitality, or a related field is preferred.
• Experience in boutique, resort, or sustainable hospitality settings is an advantage.
• Ability to work flexible hours, including weekends and holidays, and to lead diverse teams in a fast-paced environment.
• Knowledge of food safety, hygiene regulations, and inventory control practices is beneficial.