F&B Executive

oversee our daily food and beverage operations. You will be responsible for managing front-of-house service standards, training floor staff, monitoring inventory costs, and ensuring strict compliance with local food safety regulations. The ideal candidate blends exceptional guest relation skills with a sharp eye for administrative efficiency and cost control.

Roles & Responsibilities

• Supervise floor operations: Oversee the daily setup, service execution, and closing procedures of the dining outlet to maintain high standards of hospitality.
• Lead and train staff: Manage roster scheduling, conduct briefing sessions, and train service staff on product knowledge, upselling techniques, and customer service.
• Manage inventory & procurement: Monitor stock levels of beverages, dry goods, and equipment; coordinate with suppliers and manage food cost percentages.
• Resolve guest feedback: Handle customer complaints with diplomacy, ensuring swift recovery and a high rate of repeat clientele.

Requirements

• Experience: Minimum of 2 years of operational experience in a fast-paced restaurant, cafe, or hotel F&B environment.
• Availability: Flexible schedule required, including the ability to work split shifts, weekends, and public holidays.
• Skills: Proficiency in modern restaurant POS systems, inventory tracking software, and basic staff scheduling tools.