Food And Beverage Executive

An F&B Executive manages daily operations, overseeing staff, menu planning, inventory, and budgets to ensure high-quality food and beverage service and profitability. Key responsibilities include managing staff training and performance, maintaining health and safety standards, handling customer complaints, and building relationships with suppliers to control costs and ensure quality. 

Operational management

• Oversee all daily food and beverage operations to ensure smooth and efficient service.
• Maintain high standards of quality control, hygiene, and customer service.
• Handle customer queries and complaints in a timely and efficient manner.
• Ensure compliance with all health, safety, and sanitation regulations. 
• Maintain FIFO First IN & First OUT
• Inventory Management – Cutlery / Crockery / Services gear etc
• Service etiquette

Staff management

• Recruit, train, and supervise all food and beverage staff, setting performance expectations and conducting appraisals.
• Assign duties and manage staff schedules to ensure all shifts are covered effectively.
• Provide feedback and monitor staff performance to ensure high standards are met. 

Financial and inventory management

• Monitor budgets and control costs to ensure financial goals are met.
• Manage inventory, including sourcing, ordering, and controlling the stock of food, beverages, and supplies.
• Negotiate with suppliers and vendors for the best pricing and contracts. 

Menu and service development

• Plan, develop, and implement menus that are both appealing to customers and profitable.
• Experience & knowledge of Beverages / Spirit / Liquor / Liqueur.
• Coordinate and plan events, banquets, and catering services. 

Education and Skills

Education: A degree or diploma in Culinary Arts, Hospitality Management, or a related field

• Experience: Proven experience in food and beverage management is essential.
• Leadership: The ability to lead and motivate a diverse team.
• Communication: Strong interpersonal and communication skills for interacting with staff, guests, and vendors.
• Problem-Solving: The capacity to handle unexpected issues and customer complaints efficiently.
• Financial Acumen: Skills in budget management, cost control, and financial analysis.
• Attention to Detail: A keen eye for detail to ensure quality across all operations.
• Multi-tasking: The ability to manage multiple tasks and priorities simultaneously.