Food And Beverage Executive

Role & responsibilities

1. Operations Management:

• Oversee daily food and beverage operations, ensuring smooth service and high standards.
• Manage inventory and stock levels, placing orders for food, beverages, and equipment as needed.
• Ensure food and beverage products are stored correctly and maintain quality control.

2. Staff Supervision:

• Supervise, train, and motivate F&B staff, such as waiters, bartenders, and kitchen staff.
• Ensure the staff follows health and safety regulations, hygiene standards, and customer service protocols.
• Assist in the recruitment process for the F&B department.

3. Customer Service:

• Interact with customers, addressing any concerns or complaints to ensure satisfaction.
• Develop and maintain relationships with regular customers, ensuring they have a great experience.

4. Menu and Service Development:

• Help develop and update the menu, ensuring variety, quality, and pricing align with the target market.
• Organize promotions or special events to attract guests and drive sales.

5. Budgeting and Financial Management:

• Monitor budgets for food and beverage costs, striving to reduce waste and increase profitability.
• Assist in pricing strategies, cost control, and ensuring the department meets revenue targets.

6. Compliance and Standards:

• Ensure compliance with health and safety standards, as well as local laws regarding food handling and alcohol service.
• Oversee cleanliness and maintenance of dining areas, kitchens, and bars.

7. Reporting and Administration:

• Prepare and submit regular reports on the department's performance (sales, costs, inventory, etc.).
• Help with administrative tasks related to the F&B department.