An F&B Executive’s primary responsibility is to manage daily food and beverage operations by ensuring superior customer service, maintaining hygiene and safety standards, and overseeing staff and inventory . Key duties include managing service delivery, handling customer complaints, training employees, monitoring costs, and ensuring food quality and consistency. The role requires strong leadership, organizational, and communication skills, with a focus on adapting to a fast-paced environment and improving overall operational efficiency.

Key Responsibilities

• Operations Management: Coordinate and supervise daily Front of House and Back of House operations to ensure smooth functioning.
• Customer Service: Deliver excellent customer service, respond to complaints, and strive to maximize customer satisfaction.
• Staff Management: Train and supervise F&B staff, conduct performance appraisals, and provide feedback to improve productivity and adhere to service standards.
• Food & Beverage Standards: Ensure consistency in food preparation, taste, and presentation, and uphold high standards of hygiene and safety.
• Inventory & Cost Control: Monitor food supplies, manage inventory, and identify ways to control operational costs and minimize waste.
• Reporting & Administration: Prepare reports on revenues and expenses, and manage daily sales and petty cash.
• Marketing & Promotion: Suggest ideas for promotions and local engagement activities to attract a broader audience and promote the restaurant’s brand.

Essential Skills & Qualifications

• Organizational Skills: Excellent multitasking and organizational abilities to manage various aspects of operations efficiently.
• Adaptability: Ability to thrive in a fast-paced and dynamic environment.
• Customer Focus: A genuine interest in providing superior customer service and ensuring a positive experience for guests.
• A strong, service-oriented interest in the F&B and hospitality industry.
• Excellent communication and interpersonal skills.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Willingness to work split shifts, weekends, and public holidays.

• Operations Management: Coordinate and supervise daily Front of House and Back of House operations to ensure smooth functioning.
• Customer Service: Deliver excellent customer service, respond to complaints, and strive to maximize customer satisfaction.
• Staff Management: Train and supervise F&B staff, conduct performance appraisals, and provide feedback to improve productivity and adhere to service standards.
• Food & Beverage Standards: Ensure consistency in food preparation, taste, and presentation, and uphold high standards of hygiene and safety.
• Inventory & Cost Control: Monitor food supplies, manage inventory, and identify ways to control operational costs and minimize waste.
• Reporting & Administration: Prepare reports on revenues and expenses, and manage daily sales and petty cash.
• Marketing & Promotion: Suggest ideas for promotions and local engagement activities to attract a broader audience and promote the restaurant’s brand