Food & Beverage Executive

Food & Beverage Executive Job Summary We are looking for a proactive and hands-on Food & Beverage Executive to support the daily operations of our café/restaurant and ensure smooth service, high food quality, and excellent customer experience. The ideal candidate should be comfortable working in a fast-paced F&B environment, able to lead a team during operations, and have a strong understanding of service standards, staff management, inventory control, and outlet operations. Key Responsibilities 1. Daily Outlet Operations • Oversee the daily operations of the outlet to ensure smooth and efficient service. • Ensure the outlet is properly prepared before opening and properly closed after operations. • Monitor service flow, table turnover, food preparation, and overall customer experience. • Ensure all operational procedures and company standards are followed. • Handle operational issues and resolve them promptly during service. • Coordinate closely with the kitchen and front-of-house teams. 2. Staff Management • Lead, supervise, and motivate service and kitchen team members during operations. • Allocate staff duties and manage daily manpower deployment. • Assist with staff scheduling, attendance, leave planning, and shift arrangements. • Conduct on-the-job training for new and existing staff. • Monitor staff performance, grooming, punctuality, and work discipline. • Provide feedback to management regarding staff performance and development. 3. Customer Service • Maintain high standards of customer service and hospitality. • Attend to customer feedback, enquiries, and complaints professionally. • Ensure customers receive their orders accurately and within the expected service time. • Monitor customer satisfaction and identify areas for improvement. • Build positive relationships with regular customers. 4. Food Quality & Hygiene • Ensure food and beverages are prepared and served according to company standards. • Monitor food presentation, portion control, consistency, and quality. • Ensure proper food handling, storage, temperature control, and hygiene practices. • Ensure the outlet complies with relevant SFA food safety and hygiene requirements. • Conduct regular checks on cleanliness of the kitchen, dining area, equipment, and storage areas. • Report equipment, maintenance, or hygiene issues to management promptly. 5. Inventory & Cost Control • Monitor daily stock levels and ensure sufficient supplies for operations. • Assist with stocktaking and inventory management. • Monitor wastage and implement measures to reduce unnecessary food and beverage costs. • Ensure proper storage and rotation of ingredients and products. • Assist with receiving and checking deliveries against purchase orders or delivery orders. • Report discrepancies, damaged goods, or quality issues to management. 6. Cashiering & Administrative Duties • Monitor POS and cashiering procedures. • Ensure accurate recording of sales, discounts, voids, refunds, and complimentary items. • Assist with daily sales reconciliation and outlet reporting. • Prepare operational reports and other documentation when required. • Ensure company policies and procedures relating to cash handling are followed. 7. Sales & Business Support • Support the management team in achieving outlet sales and operational targets. • Identify opportunities to improve sales, customer retention, and operational efficiency. • Support promotional campaigns, new menu launches, and special events. • Provide feedback on customer preferences, menu performance, and operational issues. • Assist management in implementing new systems and processes across the outlet. 8. Opening & Closing Duties • Conduct opening checks to ensure the outlet is ready for operation. • Ensure equipment, POS systems, food preparation areas, and service areas are properly set up. • Conduct closing checks and ensure proper cleaning and shutdown procedures are completed. • Ensure all food products and ingredients are properly stored after operations. • Ensure the outlet is secure at the end of each operating day. Job Requirements • Minimum 1–2 years of relevant F&B experience , preferably in a café, restaurant, or hospitality environment. • Candidates with supervisory or senior crew experience will have an advantage. • Strong understanding of F&B operations and customer service. • Good communication and interpersonal skills. • Able to lead and motivate a team. • Able to work independently and make decisions during daily operations. • Strong organisational and problem-solving skills. • Good knowledge of food hygiene and safety practices. • Comfortable using POS systems and basic computer applications. • Able to work in a fast-paced environment. • Willing to work shifts, weekends, and public holidays where required. • Hands-on attitude and willing to assist the team during busy periods. • Good command of English; additional