Food And Beverage Executive

Job Description

Role & responsibilities 1. Operations Management: Oversee daily food and beverage operations, ensuring smooth service and high standards. Manage inventory and stock levels, placing orders for food, beverages, and equipment as needed. Ensure food and beverage products are stored correctly and maintain quality control. 2. Staff Supervision: Supervise, train, and motivate F&B staff, such as waiters, bartenders, and kitchen staff. Ensure the staff follows health and safety regulations, hygiene standards, and customer service protocols. Assist in the recruitment process for the F&B department. 3. Customer Service: Interact with customers, addressing any concerns or complaints to ensure satisfaction. Develop and maintain relationships with regular customers, ensuring they have a great experience. 4. Menu and Service Development: Help develop and update the menu, ensuring variety, quality, and pricing align with the target market. Organize promotions or special events to attract guests and drive sales. 5. Budgeting and Financial Management: Monitor budgets for food and beverage costs, striving to reduce waste and increase profitability. Assist in pricing strategies, cost control, and ensuring the department meets revenue targets. 6. Compliance and Standards: Ensure compliance with health and safety standards, as well as local laws regarding food handling and alcohol service. Oversee cleanliness and maintenance of dining areas, kitchens, and bars. 7. Reporting and Administration: Prepare and submit regular reports on the department's performance (sales, costs, inventory, etc.). Help with administrative tasks related to the F&B department.