Food and Beverage Executive (225-807)

A Food and Beverage Executive is a critical role within the hospitality industry, responsible for overseeing the food and beverage operations of an establishment to ensure high-quality service and customer satisfaction. This role involves strategic planning, management of staff, and coordination of various operational aspects to ensure efficiency and profitability. The Food and Beverage Executive must maintain a budget, manage food and beverage inventory, and liaise with suppliers while maintaining the highest health and safety standards. A successful candidate will have excellent leadership, communication, and organizational skills to effectively manage and inspire a team, driving the success of the operation.

Responsibilities

• Oversee daily operations of the food and beverage department ensuring quality service.
• Develop and implement strategic plans to boost sales and reduce costs.
• Manage the recruitment, training, and performance of food and beverage staff.
• Monitor compliance with health and safety regulations in the food and beverage sector.
• Drive continuous improvement initiatives in service and operational standards.
• Coordinate with kitchen and service staff for smooth operations and guest satisfaction.
• Review sales and service performance to formulate action plans for improvement.
• Liaise with suppliers to maintain quality and cost-effective inventory supplies.
• Implement marketing strategies to promote food and beverage offerings.
• Prepare and manage budgets to achieve financial targets and reduce waste.
• Resolve customer complaints and inquiries with effective and courteous solutions.
• Compile reports on operational performance and suggest areas for development.

Requirements

• Bachelor’s degree in hospitality management, culinary arts, or related field preferred.
• Minimum of 5 years of experience in a similar food and beverage role.
• Proven leadership and team management skills in a food and beverage setting.
• Strong financial acumen with experience in budgeting and financial reporting.
• Excellent communication and interpersonal skills for interaction with guests and staff.
• In-depth knowledge of food and beverage operations, trends, and best practices.
• Certification in food safety or equivalent of health and safety understanding required.