F&B EXECUTIVE

Key Roles and Responsibilities:

1. Operations Management:

• Overseeing daily operations of the food and beverage service, including restaurants, cafes, or hotels.
• Ensuring smooth service delivery and efficient workflow.
• Managing staff schedules, training, and performance.
• Handling customer feedback and complaints, aiming for high levels of customer satisfaction.
• Maintaining hygiene and safety standards in all areas of food and beverage service.
• Managing inventory and ordering supplies.
• Developing and implementing strategies to enhance service efficiency.

2. Staff Management:

• Supervising and leading F&B staff, including servers, bartenders, and kitchen staff.
• Training staff on service procedures, menu knowledge, and hygiene standards.
• Conducting performance reviews and providing feedback.
• Motivating and guiding the team to achieve high performance.

3. Menu Planning and Quality Control:

• Collaborating with the chef and kitchen team to create and update menus.
• Ensuring food quality and presentation meet the establishment's standards.
• Implementing quality control measures to maintain consistency.
• Recommending and implementing upselling strategies.

4. Budget and Financial Management:

• Managing the F&B budget and controlling costs.
• Monitoring sales and revenue, and identifying areas for improvement.
• Developing strategies to maximize profitability.
• Handling purchase requisitions and coordinating with the purchasing department.

5. Customer Service and Relations:

• Ensuring excellent customer service and a positive dining experience.
• Handling customer inquiries and resolving any issues or complaints.
• Building and maintaining positive relationships with guests.

6. Compliance and Regulations:

• Ensuring compliance with health and safety regulations.
• Maintaining licenses and permits related to food and beverage service.

7. Event Coordination:

• Assisting in coordinating F&B events, functions, and promotions.
• Collaborating with marketing and events teams.