Executive, F&B (1 year contract)

The Executive, F&B will support day-to-day banquet and event operations, ensuring smooth set-up, service, and breakdown of events. He/She will also assist with inventory management, linen and equipment control, and support other F&B outlets (particularly breakfast service in the all-day dining restaurant) during peak periods.

KEY RESPONSIBILITIES

Banquet Operations (Primary Role)

. Assist in the set-up, tear-down and execution of events, ensuring venue readiness according to event requirements.

. Support operational flow during events, including guest service, beverage service, table clearing, and room resetting.

.Coordinate with banquet team on event changes, last-minute requests and guest needs.

.Maintain professional grooming and service standards in line with brand and outlet SOPs.

Inventory & Stock Management

.Conduct monthly beverage stock count and assist in stock reconciliation.

.Ensure correct storage, labeling and rotation of beverages and consumables.

.Maintain the banquet store, dry storage, linen and equipment in an organized and tidy manner.

.Report low stock levels or discrepancies to supervisors promptly.

Equipment & Linen Control

.Check, maintain and record banquet linen and operating equipment (glassware, cutlery, service ware).

.Assist with proper issuance and return of linen and equipment for each event.

.Support for Other Outlets (Adhoc)

.Support all-day dining breakfast operations during peak periods, guest seating, food running, clearing tables, and replenishing buffet stations.

.Work closely with the restaurant team to ensure smooth breakfast service flow and positive guest experience.

Administrative & Other Task

.Complete assigned tasks, learning objectives and reports required by the internship programme.

.Attend and participate in daily briefings and training sessions.

.Uphold hygiene and safety standards in compliance with FSMS guidelines.