F&B EXECUTIVE

Roles & Responsibilities

1. Oversee the day-to-day operations of the restaurant and pub, ensuring consistent service standards and smooth operations.
2. Deliver customer service and create an enjoyable dining experience that encourages members and guests satisfaction.
3. Build and maintain positive relationships with members and guests, responding promptly and professionally to enquiries, feedback and complaints.
4. Contribute to the F&B Department's sales, revenue and P&L targets through effective operations and service initiatives.
5. Drive sales through appropriate upselling, cross-selling and product recommendations, including food and beverage pairings.
6. Ensure prompt, efficient and courteous service in accordance with the service standards and SOPs.
7. Maintain the cleanliness, hygiene and housekeeping standards of the restaurant and service areas, ensuring tables, dining areas, equipments and facilities are properly cleaned, organized and maintained at all times.
8. Support manpower planning, deployment and rostering to ensure adequate staffing and operational efficiency.
9. Monitor inventory, stock control and outlet daily sales, ensuring proper controls and compliance with established policies and SOPs.
10. Minimize wastage, breakage and spoilage through proper handling, storage and operational practices.
11. Work closely with the kitchen and service teams to ensure effective coordination and seamless service delivery.
12. Support team members in service standards, product knowledge and daily operational practices.

Requirements

• Minimum 4 year of relevant experience in the F&B industry.
• Good knowledge of food and beverage operations, with a strong commitment to quality service.
• Customer-focused with good communication and interpersonal skills.
• Passionate about the F&B industry.
• Able to work shifts, weekends and Public Holidays as required.
• Positive, hands-on and team-oriented with a strong sense of responsibility.
• Team player and discipline individual