Job Title: Food & Beverage Executive
Job Summary
The Food & Beverage Executive is responsible for ensuring the efficient operation of food and beverage services while delivering exceptional guest experiences. This role includes supervising daily restaurant operations, maintaining service quality, coordinating with kitchen and service teams, ensuring compliance with hygiene and safety standards, and driving guest satisfaction.
Key Responsibilities
- Supervise daily food and beverage operations to ensure smooth and efficient service.
- Ensure guests receive prompt, courteous, and professional service.
- Coordinate with the kitchen and service teams to maintain high-quality food and beverage standards.
- Monitor cleanliness, hygiene, and presentation of dining areas in accordance with company and food safety standards.
- Handle guest complaints and resolve service issues promptly and professionally.
- Train, guide, and motivate service staff to maintain excellent service standards.
- Monitor inventory levels and coordinate with stores/procurement for timely replenishment.
- Assist in menu planning, promotions, and special events.
- Ensure compliance with food safety, sanitation, and health regulations.
- Prepare daily operational reports, sales reports, and shift handover notes.
- Monitor operating costs and minimize wastage while maintaining quality standards.
- Support the achievement of departmental revenue and guest satisfaction targets.
Required Qualifications
- Bachelor's degree or diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.
- 2–5 years of experience in food and beverage operations, restaurant management, or hospitality.
- Knowledge of restaurant POS systems and Microsoft Office is preferred.
Skills & Competencies
- Excellent customer service and interpersonal skills.
- Strong leadership and team management abilities.
- Effective communication and problem-solving skills.
- Ability to work in a fast-paced environment and manage multiple priorities.
- Good organizational and time management skills.
- Knowledge of food safety, hygiene, and sanitation standards.
- Flexibility to work shifts, weekends, and public holidays.
Key Performance Indicators (KPIs)
- Guest satisfaction scores.
- Food and beverage sales performance.
- Table turnover and service efficiency.
- Complaint resolution rate.
- Inventory control and wastage reduction.
- Compliance with hygiene and food safety standards.
- Team productivity and service quality.
Working Conditions
- Shift-based work, including weekends and holidays.
- Requires standing and walking for extended periods.
- Frequent interaction with guests, kitchen staff, and other departments.
Work Location: In person
