F&B Executive

An F&B Executive (Food & Beverage Executive) is responsible for overseeing daily operations in restaurants, hotels, or catering businesses to ensure smooth service, quality standards, and customer satisfaction. Here are the key responsibilities: 1. Operations Management Supervise daily F&B operations (restaurant, café, banquet, or kitchen) Ensure smooth service flow between kitchen and service staff Monitor opening and closing procedures Maintain cleanliness, hygiene, and safety standards 2. Staff Supervision & Training Lead and manage service staff and kitchen teams Schedule staff shifts and manage attendance Train staff on service standards and SOPs Conduct performance evaluations and provide feedback 3. Customer Service Ensure high-quality customer service standards Handle customer complaints and resolve issues professionally Engage with customers to improve satisfaction Maintain a positive dining experience 4. Inventory & Cost Control Monitor stock levels of food, beverages, and supplies Order and manage inventory to avoid shortages or wastage Control food cost and ensure profitability Coordinate with suppliers and vendors 5. Quality Control Ensure food and beverage quality meets company standards Check presentation, taste, and portion control Ensure compliance with hygiene and food safety regulations (e.g., SFA standards in Singapore) 6. Sales & Revenue Management Assist in achieving sales targets Promote menu items and upselling strategies Monitor daily sales and report performance Support marketing promotions and events 7. Reporting & Administration Prepare daily, weekly, or monthly reports (sales, stock, wastage) Maintain records of expenses and purchases Assist management in planning and budgeting 8. Compliance & Safety Follow health, safety, and sanitation regulations Ensure staff follow workplace safety procedures Comply with local regulations (e.g., food safety laws in Singapore)