Food & Beverage Executive (225-1002)

The Food & Beverage Executive is a pivotal role within the hospitality industry, responsible for overseeing and managing all aspects of the food and beverage operations within an establishment. This professional ensures that excellent customer service is upheld, food and beverage offerings meet the highest quality standards, and operations run smoothly and profitably. The Food & Beverage Executive collaborates closely with the kitchen, front-of-house teams, and suppliers to maintain inventory, craft exciting menus, adhere to budgetary constraints, and implement promotional activities. This role requires strong leadership capabilities, keen business acumen, and a deep understanding of the food and beverage industry trends and customer preferences.

Responsibilities

• Oversee daily operations of the food and beverage department to ensure efficiency.
• Develop and implement menus that reflect current trends and customer preferences.
• Manage inventory levels, ordering supplies, and tracking stock to prevent shortages.
• Ensure compliance with health and safety regulations and food safety standards.
• Train, manage, and motivate staff to deliver excellent service and product presentation.
• Analyze financial statements and manage budgets to ensure profitability.
• Foster strong relationships with suppliers to negotiate cost-effective contracts.
• Coordinate with marketing teams to create promotional activities to boost sales.
• Monitor customer satisfaction and address queries, complaints promptly and effectively.
• Implement and monitor quality standards and performance metrics for the team.
• Stay updated on industry trends to maintain competitive edge and innovation.
• Host regular team meetings to ensure clear communication and operational alignment.

Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
• Proven experience in food and beverage management in a leadership role.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Excellent interpersonal and communication skills to engage with diverse teams.
• In-depth knowledge of food and beverage regulations and safety standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in management software and point-of-sale systems for F&B operations.