Job Description

About the Role

We are looking for a energetic, detail-oriented, and customer-focused F&B Executive to join our operational team.

In this role, you will assist the Outlet Manager / F&B Manager in overseeing daily shift operations, supervising floor and service staff, managing inventory, and ensuring that our guests receive a consistently high standard of service and dining experience.

Key Responsibilities

1. Daily Operations & Service Excellence

Assist in managing daily Front-of-House (FOH) operations, floor flow, table reservations, and guest greetings.
Ensure all service staff adhere to Standard Operating Procedures (SOPs), brand standards, and service protocols.
Handle guest feedback, inquiries, and complaints professionally and promptly to maintain high customer satisfaction.

2. Staff Supervision & Shift Management

Lead, brief, and supervise junior service staff, floor stewards, and part-timers during shifts.
Assist with staff scheduling, shift rostering, and allocation of floor duties.
Conduct training for new hires on service flow, POS operation, product knowledge, and upselling techniques.

3. Inventory, Hygiene & Compliance

Assist in monitoring inventory levels, daily stock counts, ordering, and controlling shrinkage/wastage.
Ensure strict adherence to food safety, hygiene, and cleanliness standards in accordance with Singapore Food Agency (SFA) regulations.
Ensure workplace safety and health (WSH) standards are maintained on the service floor at all times.

4. Administrative & Sales Support

Operate POS systems, manage daily cash/card settlement reports, and reconcile shift end-of-day sales.
Work with the kitchen and bar teams to ensure smooth coordination between service and food preparation.
Promote seasonal menu items, events, and special promotions to drive outlet sales.

Job Requirements

Qualifications & Experience

Diploma / Higher Nitec / Nitec in Hospitality Management, Food & Beverage Services, or equivalent.
Minimum 2-3 years of experience in an F&B environment (restaurants, hotel outlets, cafes, or bistros), with at least 1 year in a supervisory or senior service role.
Valid Food Safety Course Level 1 (or ServSafe equivalent) certified by SFA.

Skills & Attributes

Service Mindset: Strong passion for customer service and hospitality with excellent communication skills.
Tech-Savvy: Hands-on experience operating Point-of-Sale (POS) systems (e.g., Toast, Lightspeed, Opentable, Revel).
Leadership: Natural ability to guide, motivate, and manage floor staff during peak service hours.
Flexibility: Willingness to work shift hours, weekends, and Public Holidays in accordance with duty rosters.