Category Archives: F&B Service

Job Description: F&B Associate

This JD is drawn by The Indian Hotels Company Limited. Established in 1903, Taj Hotels Resorts and Palaces is one of Asia’s largest and finest group of hotels, comprising 56 hotels in 39 locations across India with an additional 18 international hotels in the Maldives, Mauritius, Malaysia, Seychelles, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Rajput palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. The Taj, a symbol of Indian hospitality, has recently completed the centenary of its landmark hotel, Taj Mahal Palace and Tower, Mumbai. Taj Hotels Resorts and Palaces is part of the Tata Group, India’s premier business house.


Job Description


1.      Has a low level of guest interaction, which takes
place only when the order takers are on a break, or in the case of an irate guest.

2.      Interacts with the Housekeeping for the amenities and the mini bar operations.

3.      Maintenance for reporting any complaints for fused bulbs or ice machines.

4.      The GRE for the VIP list.

5.      Security in case of a problem with the key not functioning or double locks in a room


Task statements.

6.      Check the logbook for any handovers.

7.      Inform the staff of any important message pertaining to the guest.

8.      Tackles any problems and complaints and pays the compliments.

9.      Updates the information on the white board.

10.  Writes the standard orders for long staying guests.

11.  Mentions any parcels, tea/coffee orders to be send at particular times on the white board.

12.  Ensures standing orders are followed

13.  Makes sure that the standard orders for the long staying guests are delivered to the room on time. (tea/coffee at a particular time etc)

14.  Allots the duties schedules.

15.  Draws up the duty schedule for the stewards.

16.  Schedules the duty of the stewards for the mini bar check.

17.  Assigns leaves depending on the house position.

18.  Maintains the room service order (control) chart.

19.  Updates the room service chart mentioning the room number, the time of the order placed and the time the order was delivered.

20.  Receives the KOT, reads it for any special request and hands it over to the steward.

Classification of Budget


Budgets can be classified on the basis of different factors as below –

1)      On the basis of Subject matter :-

a)      Capital Budget: Capital budgets are  concerning with assets and liabilities of the business and are incorporated into the budgeted balance sheet for the fiscal year. These budgets deal with the assets and capital funds of the hotel. Budget for plant, equipment, cash and stocks etc. are, therefore, capital budgets. It reflects the long term business policies.

b)      Operating Budget/ Operational Budget:These are concerned with income, expenses and profits and may be divided into the different operational sectors like sales, purchase, Office administration, Labour/HR, Maintenance etc. Budgets are prepared for the various revenue producing departments. Some of the examples are –Purchase Budget, Sales Budget, Labour Cost Budget, Office Expenses Budget etc. It reflects the short term business policies.

2)      On the basis of Scope/ sections:-

a)      Master Budget

i)        Income-expenditure Budget/ Profit & Loss Budget.

ii)      Assets-Liabilities Budget/ balance sheet Budget.

b)      Departmental Budget / Functional Budget. It is in respect of single department or function of the operation.

i)        Banquet Budget;

ii)      Sales Budget;

iii)    Purchase Budget;

iv)    Operating Budget.

3)      On the basis of behaviour

a)      Fixed Budget: a Budget which is independent on the level of turnover is known as fixed Budget. It is based on one set of conditions, one volume of output, and simple collection of costs such as-

i)        Advertising Budget,

ii)      Office Administration Budget,

iii)    Maintenance Budget.

b)      Flexible Budget: A Budget which provides for several possible levels of turnovers and predetermines costs or cash flows is known as flexible Budget. It contains different estimates in different assumed circumstances. For examples- labour cost Budget in a resort hotel.

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Budgetary control


                Budget is a statement of proposed activity of the business in financial terms. It is also a tool of financial planning and control. It sets standards or targets of the business activities, to ensure an optimum but economical use of the business resources. Thus it is used to measure all the outcomes of the business activities against the actual. These deviations are termed as variance. All the differences between the actual and the budgeted are simply termed as budgetary variance. Here comes the control, or budgetary control. Depending on the variance senior managers needs to implement strategies to make the results more in favour. Some of the common strategies may includes like selling price reviews, cost factors reviews, changing the responsibilities of the outlet managers etc. some of the common budgetary control measures are –

  1. Make & review the proposed budget, and define the departmental targets in respect of expenditure, sales volume, revenue etc.
  2. Brief the departmental heads about their targets and discuss the possible ways to achieve it.
  3. Keep records of all the measurable activities on the regular/daily basis like, volume of production, processes, sales, purchase, store, errors, time of production etc.
  4. Make the variance report periodically and analyse to find out the loopholes and possible reasons there off.
  5. Implementing new policies or amending the present one to minimise the deviation.
  6. Follow the activities again and repeat the variance analysis periodically.


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