Food and Beverage Executive 12N25

The Food and Beverage Executive is a dynamic role pivotal in the management and leadership of food and beverage operations within a hospitality organization. This position requires a strong understanding of the hospitality industry, superior leadership skills, and the ability to ensure high-quality service standards. As a Food and Beverage Executive, you will oversee daily operations, manage team members, and ensure exceptional dining experiences for guests. Your mission is to drive customer satisfaction and profitability through strategic planning and operational excellence. Success in this role will be defined by your ability to lead a team effectively, foster a culture of hospitality, and optimize revenue while maintaining the highest levels of guest satisfaction and compliance with health and safety regulations.

Responsibilities

• Lead and manage day-to-day operations of the food and beverage department.
• Develop and implement strategic plans to optimize guest service satisfaction.
• Oversee budgeting, forecasting, and financial reporting to maximize profitability.
• Recruit, train, and supervise food and beverage staff to ensure high performance.
• Ensure compliance with health, safety, and regulatory guidelines and standards.
• Collaborate with the culinary team to design exceptional menus and offerings.
• Establish and manage supplier relationships and inventory control procedures.
• Implement systems and processes to enhance operational efficiency and effectiveness.
• Monitor and maintain quality control procedures to ensure customer satisfaction.
• Work closely with marketing to promote special events and menu changes.
• Handle customer feedback and resolve any service issues promptly and professionally.
• Analyze industry trends to continually update and improve service and offerings.

Requirements

• Bachelor’s degree in Hospitality Management or a related discipline preferred.
• Minimum of five years experience in food and beverage management roles.
• Proven ability to manage large teams and complex food and beverage operations.
• Strong knowledge of financial management and operations budgeting processes.
• Exceptional organizational, leadership, and decision-making capabilities required.
• Excellent communication and interpersonal skills to interact with guests and staff.
• Ability to work under pressure in a fast-paced hospitality environment.