An F&B Executive (Food & Beverage Executive) is responsible for overseeing daily operations in restaurants, hotels, or catering businesses to ensure smooth service, quality standards, and customer satisfaction.
Here are the key responsibilities:
1. Operations Management
- Supervise daily F&B operations (restaurant, caf, banquet, or kitchen)
- Ensure smooth service flow between kitchen and service staff
- Monitor opening and closing procedures
- Maintain cleanliness, hygiene, and safety standards
2. Staff Supervision & Training
- Lead and manage service staff and kitchen teams
- Schedule staff shifts and manage attendance
- Train staff on service standards and SOPs
- Conduct performance evaluations and provide feedback
3. Customer Service
- Ensure high-quality customer service standards
- Handle customer complaints and resolve issues professionally
- Engage with customers to improve satisfaction
- Maintain a positive dining experience
4. Inventory & Cost Control
- Monitor stock levels of food, beverages, and supplies
- Order and manage inventory to avoid shortages or wastage
- Control food cost and ensure profitability
- Coordinate with suppliers and vendors
5. Quality Control
- Ensure food and beverage quality meets company standards
- Check presentation, taste, and portion control
- Ensure compliance with hygiene and food safety regulations (e.g., SFA standards in Singapore)
6. Sales & Revenue Management
- Assist in achieving sales targets
- Promote menu items and upselling strategies
- Monitor daily sales and report performance
- Support marketing promotions and events
7. Reporting & Administration
- Prepare daily, weekly, or monthly reports (sales, stock, wastage)
- Maintain records of expenses and purchases
- Assist management in planning and budgeting
8. Compliance & Safety
- Follow health, safety, and sanitation regulations
- Ensure staff follow workplace safety procedures
- Comply with local regulations (e.g., food safety laws in Singapore)
