F&B Executive

Roles & Responsibilities

Job Description & Requirements

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Overview :

The candidate will learn the management of the service and kitchen operations. As a Management Trainee, candidate will specialise in operational activities associated with both services in the Restaurant as well as kitchen duties and basic food preparation.

Reporting Structure :

Department Supervisor

Job Responsibilities :

Service

• Learn and be competent in both service and kitchen staff duties
• Serve the guests efficiently and accurately upon their special requests
• Have a strong sense of cooperation and safety awareness and always multi-task your errands
• Maintain consistent best-in-class service and good hygiene standards
• Maintain good work performance and professional grooming standards
• Monitor quality of all food and beverage items served
• Ensure the smooth running of designated section / area.
• Perform any ad-hoc duties as required by the Branch Manager

Kitchen

Educational Qualification / Experience / Skills and Competencies Requirements :

Benefits

Tell employers what skills you have

Microsoft Office

Quality Control

Restaurants

Customer Experience

Food Quality

Inventory

Customer Service

Culinary Skills

Food Service

Hospitality