Food and Beverage Executive (225-921)

A Food and Beverage Executive is a critical position within the hospitality industry, responsible for overseeing the entire food and beverage operations of a facility. This role demands a blend of management and culinary skills to ensure the delivery of high-quality dining experiences to guests. Typically working in hotels, restaurants, and catering companies, the Food and Beverage Executive ensures that all services align with established standards and budget. The individual must possess exceptional organizational capabilities, a keen eye for detail, and excellent interpersonal skills to lead a diverse team effectively. Success in this role is measured by satisfied guests, seamless operations, and profitable business outcomes.

Responsibilities

• Supervise and coordinate all food and beverage operations within the establishment.
• Develop and implement strategic operational plans to meet company goals.
• Ensure compliance with health, safety, and sanitation regulations and standards.
• Oversee inventory management to maintain optimal stock levels and reduce wastage.
• Manage vendor relationships to ensure the timely procurement of quality supplies.
• Monitor and assess customer feedback to enhance service delivery and guest satisfaction.
• Prepare and manage budgets to maximize profitability and minimize costs.
• Train, mentor, and evaluate the performance of all food and beverage staff members.
• Coordinate menu design and planning in collaboration with culinary teams.
• Develop innovative marketing strategies to increase sales and attract clientele.
• Ensure the seamless execution of special events from conception to completion.
• Conduct regular inspections to maintain the highest standards of cleanliness and quality.

Requirements

• Bachelor’s degree in hospitality management or a related field preferred.
• Minimum of 5 years of experience in food and beverage management.
• Strong leadership skills with the ability to guide and motivate a team.
• Exceptional communication and interpersonal skills for effective collaboration.
• Proficiency in budgeting, financial analysis, and cost control measures.
• Knowledge of health codes, safety standards, and regulatory compliance.
• Ability to thrive in a fast-paced, high-pressure environment while managing multiple tasks.