Food & Beverage Executive

Job Description: F&B Executive

Job Title: F&B Executive

Department: Food & Beverage

Reports to: Assistant Restaurant Manager / Restaurant Manager

Profile: High School Diploma / Hotel School Certification

Excellent Communication & Interpersonal skills

             Pleasing personality

Good training skills

21 to 30 years old

Computer Literate

Previous experience in a leadership role within the restaurant industry is essential. 

Experience: Minimum 2 years in F&B in a similar position

Job Overview:

The Food & Beverage Executive is responsible for overseeing and managing all aspects of food and beverage operations within a restaurant, hotel, or catering establishment. This role involves ensuring the highest standards of service, food quality, and profitability. The Food & Beverage Executive works closely with management and staff to develop menus, enhance the customer experience, manage inventory, and implement cost control measures.

Key Responsibilities:

1. Food & Beverage Operations Management:

• Oversee the daily operations of food and beverage service, ensuring smooth and efficient service in both front-of-house and back-of-house.
• Collaborate with chefs, kitchen staff, and restaurant managers to maintain high food quality standards and consistent service.
• Ensure that the restaurant, bar, or catering service delivers an exceptional dining experience.
• Assist in the design and development of new menus, updating existing menus based on seasonal trends and customer preferences.

2. Customer Service Excellence:

• Ensure the highest level of customer service by training and guiding staff to meet service standards.
• Address guest concerns and complaints promptly, ensuring customer satisfaction and resolving issues professionally.
• Monitor customer feedback and use it to continuously improve the service, food offerings, and overall experience.
• Ensure a welcoming, clean, and comfortable dining environment for guests at all times.

3. Staff Management & Training:

• Supervise and train food and beverage staff, including servers, bartenders, and kitchen personnel.
• Implement staff development programs, providing opportunities for career growth and skill enhancement.
• Schedule shifts, ensuring adequate staffing levels to meet business demands, especially during peak periods.
• Evaluate staff performance regularly, providing constructive feedback and setting goals for improvement.

4. Inventory & Cost Control:

• Oversee inventory management of food, beverages, and supplies, ensuring efficient stock levels and minimizing waste.
• Implement and monitor cost control measures to manage food and beverage costs, maximizing profitability while maintaining quality.
• Work with suppliers to source quality ingredients and beverages at competitive prices, negotiating contracts when necessary.
• Maintain records of inventory and supplies, ensuring proper storage, rotation, and adherence to health regulations.

5. Health & Safety Compliance:

• Ensure compliance with food safety and sanitation standards, including regular inspections of kitchen, storage areas, and dining spaces.
• Ensure that all staff adhere to hygiene and safety protocols at all times.
• Conduct regular training on safety procedures, emergency protocols, and safe food handling practices.

6. Marketing & Promotion:

• Collaborate with the marketing team to develop promotional campaigns, special events, and seasonal offerings to attract customers and increase sales.
• Use social media and other marketing platforms to promote new food and beverage offerings.
• Monitor trends in the food and beverage industry and adapt offerings to stay competitive.

7. Financial Management:

• Monitor daily financial transactions, including cash handling, sales reports, and expenditure tracking.
• Help in budgeting for food and beverage departments and work to meet or exceed financial goals.
• Prepare and review regular reports on sales, costs, and operational performance to senior management.
• Ensure accurate record-keeping for inventory, food cost, and beverage cost, and assist with financial audits as required.

8. Vendor & Supplier Relations:

• Build and maintain strong relationships with suppliers and vendors to ensure timely deliveries and high-quality products.
• Negotiate prices, terms, and contracts with suppliers to ensure cost-effective purchasing of food and beverage items.
• Regularly review supplier performance and quality of goods, making adjustments when necessary.

9. Strategic Planning & Growth:

• Participate in the development of long-term strategies for food and beverage operations to ensure sustained growth and profitability.
• Assess market trends and competitors to develop strategies for differentiation and improvement.
• Contribute to the overall business development, aiming to increase revenue, customer base, and operational efficiency.

Skills & Qualifications:

• Proven experience in food and beverage management, preferably in a supervisory or executive role.
• Strong knowledge of food and beverage trends, service standards, and industry best practices.
• Excellent leadership and interpersonal skills, with the ability to motivate and manage a team effectively.
• Strong business acumen with experience in budgeting, financial analysis, and cost control.
• Ability to handle customer complaints and provide resolutions quickly and efficiently.
• Knowledge of food safety regulations and hygiene standards.
• Exceptional organizational and multitasking skills.
• Ability to adapt to a fast-paced environment and make quick decisions.
• Proficient in restaurant management software and POS systems.
• Strong communication skills, both verbal and written.
• Ability to work flexible hours, including evenings, weekends, and holidays.