F&b Executive

F&B Executive oversees all food and beverage operations within a hospitality setting, ensuring customer satisfaction and profitability. This includes managing staff, maintaining quality standards, handling customer feedback, and controlling costs. They develop and implement strategies to improve service and efficiency while adhering to health, safety, and sanitation regulations. 

• Operational Management:

  Directing and coordinating daily food and beverage operations to meet customer expectations and financial goals.   

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• Staff Management:

  Hiring, training, scheduling, and evaluating staff performance, fostering a positive and efficient work environment.   
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• Quality Control:

  Ensuring high standards of food quality, hygiene, and customer service are maintained across all outlets.   
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• Inventory Management:

  Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.   
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• Financial Management:

  Developing and managing budgets, analyzing financial data, and identifying areas for cost reduction and operational improvement.   
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• Customer Service:

  Handling customer complaints and feedback promptly and effectively, striving to exceed customer expectations.   
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• Menu Planning:

  Collaborating with chefs to develop and update menus, ensuring a variety of options and high-quality food offerings.   
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• Compliance:

  Ensuring compliance with health, safety, and sanitation regulations, as well as company policies.   
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• Strategy Development:

  Developing and implementing strategies to improve service, efficiency, and profitability.   
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• Relationship Management:

  Building and maintaining relationships with suppliers to secure favorable pricing and terms.