Supporting the Food Atrium Division’s F&B Team in management, implementing business plans for various drinks/food stalls and restaurants, a F&B Executive is responsible for all the staff in the stalls that he/she is taking charge (up to 10 staffs per stall). He/she is in-charge of the KPIs of all the stalls under his/her charge. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support, the F&B Executive also recruits, trains and motivates staff.

REQUIREMENTS:

• At least 4 - 5 years of proven track record in managing multiple-outlet format of F&B storesFluent in English and Mandarin (written and spoken) to liaise with English and Chinese speaking business associates

• Oversee the assigned drinks/food stalls/restaurants’ daily operations to ensure efficiency, quality, service standards and cost-effective management of resources
• To create, update and audit the drinks/food stalls/restaurants’ SOP and ensure that the SOP is observed consistently by the team
• Provide necessary guidance & consultation on food preparation and conduct regular food audits to ensure the consistency of all products
• To work one full day in each drinks/food stall/restaurant per week and discuss observations and to cover shifts as and when short of manpower.
• Manage, groom and motivate the team to foster continuous improvement
• To assist in staff recruitment selection, on job training, performance management & disciplinary/dismissal issues as required.
• Ensure food hygiene and safety standards are always observed with regular audits
• Oversee the planning of duty rosters and ensure prudence
• Ensure strict adherence to local regulations and labour laws
• Conduct frequent staff performance appraisal exercise when necessary
• Assist in new stall set ups, including planning of the new stall layout and equipment purchase
• Analyse and propose sales & promotional strategies to achieve higher revenue
• Assist to plan, formulate and/or review new products and/or menu selling price from time to time
• Conduct timely reviews on food and operating costs to ensure that they are in line with the budgetAny other duties as assigned