F&B Executive

Department:

Food & Beverage / Hospitality Services

Qualifications & Skills:

• Bachelor’s degree / Diploma in Hotel Management, Hospitality, or related field.
• 2–4 years of experience in F&B service operations.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety, hygiene, and quality standards.
• Ability to work in a fast-paced and customer-focused environment.

Key Duties & Responsibilities:

• Supervise and coordinate day-to-day food and beverage service operations.
• Ensure adherence to hygiene, safety, and quality standards in preparation and service.
• Monitor food presentation, portion size, and overall service quality.
• Manage staff schedules, delegate tasks, and provide training for F&B team members.
• Handle customer feedback, resolve complaints, and maintain a high level of guest satisfaction.
• Coordinate with kitchen staff to ensure timely and accurate food delivery.
• Assist in menu planning, cost control, and inventory management.
• Maintain records of supplies, equipment, and daily operations.
• Support in organizing special events, banquets, or hospital dietary requirements.
• Ensure compliance with organizational policies, statutory, and food safety regulations.

Job Type: Full-time

Benefits:

• Provident Fund

Work Location: In person