F&B Executive (225-922)

An F&B (Food and Beverage) Executive plays a crucial role in the hospitality industry by overseeing the operations of the food and beverage department. They are responsible for ensuring the quality and efficiency of food service, coordinating between kitchen and service staff, and maintaining customer satisfaction. This role typically involves managing budgets, creating work schedules, and driving initiatives to enhance service delivery. The F&B Executive collaborates closely with other departments to ensure consistent and excellent guest experience. Additionally, they must keep up-to-date with industry trends to incorporate innovative and relevant offerings. With strong leadership and communication skills, the F&B Executive ensures the smooth functioning and high standards of the establishment.

Responsibilities

• Oversee the daily operations of the food and beverage department ensuring efficiency.
• Coordinate and communicate effectively between kitchen and service staff for seamless operations.
• Develop and implement departmental budgets to ensure financial targets are met or exceeded.
• Create and maintain work schedules that optimize staff coverage and cost-efficiency.
• Ensure compliance with health and safety standards in all food and beverage areas.
• Lead and manage a team to deliver excellent service and achieve high customer satisfaction.
• Conduct regular inspections of all service areas to ensure quality standards are upheld.
• Collaborate with other departments to ensure a consistent approach to guest service delivery.
• Drive initiatives to enhance the dining experience and innovate menu offerings.
• Manage inventory effectively to balance cost control while meeting quality standards.
• Train and mentor staff to improve skills, service delivery, and job satisfaction.
• Keep abreast of industry trends to introduce relevant best practices in the department.

Requirements

• Bachelor’s degree in Hospitality Management or a related field is preferred.
• Minimum of three years of experience in a similar role within the industry.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Excellent communication and interpersonal skills for effective collaboration.
• Proven ability to develop and manage budgets and drive cost efficiency.
• In-depth knowledge of food safety regulations and industry standards.
• Ability to stay informed of culinary trends and integrate them into service offerings.