F&B Executive

What this job involves:

• Provide proactive and quality office food service operations in compliance with company policies.
• Support and execute company policies and processes.
• Purchase food and beverage supplies, manage expense tracking and submission processes.
• Manage operations such as meal programs, team off-sites/team building events, and client/user requests.
• Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards.
• Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations.
• Perform administrative catering duties, including budget control and procurement.
• Support vendor management controls and reporting systems.
• Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards.
• Attend and contribute to food committee meetings, resolving issues within timelines.
• Preserve excellent levels of internal and external employee service.
• Design menus, continuously improving them, and supporting vendors to perform better.
• Identify employee needs and proactively respond to their concerns.
• Lead and train F&B vendor personnel.
• Establish targets, KPIs, schedules, policies, and procedures.
• Foster a two-way communication environment emphasizing motivation and teamwork.
• Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM).
• Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets.
• Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use.
• Comply with all health and safety regulations related to F&B operations.
• Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations.

Please note that this Scope of Work is subject to review and approval by the relevant stakeholders.

Candidate Specification

Sound like you To apply you need to be:

• At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management.
• Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc.
• Business level of English and Native Language where applicable
• Excellent people skills and ability to interact with a wide range of client and vendors
• Experience in continuous improvement initiatives, client communication and reports.
• Proficient in Google Applications such as Google sheets, Docs.
• Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions.
• Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks.
• Excellent organizational, multitasking, verbal, and written communication skills.
• Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.