F&B Executive

1. Services (Front of House): · Responsible for setting-up and handling work station(s) assigned. · Be attentive to guests’ request efficiently and effectively. · Serve food & beverages in accordance to Restaurant and regulatory standards. · Ensure cleanliness and work order in compliance with standards at all times. · Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant. · Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant. · Attend to guests’ queries, feedback and complaint timely & professionally. 2. Kitchen (Back of House): · Responsible for preparing, cooking and presenting quality cooked safe products to our guests. · Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company. · Ensure all kitchen equipment are well maintained at all time. · Ensure all stocks and ingredients are restocks/sufficient. · Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques. 3. People Management: · Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards. · Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. · Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures. · Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction. · Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner. · Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures. · Maintain records for safety and appropriately documents contributions and performance in personal file. 4. Sales Building Management: · Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data. · Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result. 5. Workplace Safety & Security: · Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly. · Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards. · Ensure all workplace safety policies procedures are maintained and adhered to at all times. · Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises. · Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk. · Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements. 6. Others: · Perform any other additional responsibilities as assigned by Restaurant Manager.