F&B EXECUTIVE

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, café, 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)