F & B Executive

Key Responsibilities:

• Assist the F&B Manager in overseeing outlet & banquets.

• Supervise F&B service team members and ensure excellent guest service.

• Monitor daily operations to ensure compliance with hygiene, safety, and quality standards.

• Maintain proper stock levels of food, beverages, and supplies; coordinate with purchasing as necessary.

• Handle guest complaints or service recovery promptly and professionally.

• Support menu planning, pricing, and promotions in coordination with chefs and marketing.

• Monitor F&B costs and help meet revenue targets.

• Prepare shift rosters and manage staff scheduling.

• Train and motivate F&B staff for performance improvement and service excellence.

• Coordinate with kitchen and other departments to ensure seamless service.

• Assist in event planning and execution, including banquets and special occasions.

Requirements:

• Bachelors degree/diploma in Hotel Management or related field.

• Minimum 24 years of experience in F&B operations or hospitality management.

• Strong leadership and communication skills.

• Knowledge of F&B software (e.g., POS systems, inventory management).

• Customer-focused with a strong sense of quality and service.

• Ability to work in a fast-paced environment and handle pressure.

• Flexibility to work shifts, weekends, and holidays as required.