F&B Executive - SOI AROY PTE. LTD.

Roles & Responsibilities

An F&B Executive's primary responsibility is to manage daily food and beverage operations by ensuring superior customer service, maintaining hygiene and safety standards, and overseeing staff and inventory . Key duties include managing service delivery, handling customer complaints, training employees, monitoring costs, and ensuring food quality and consistency. The role requires strong leadership, organizational, and communication skills, with a focus on adapting to a fast-paced environment and improving overall operational efficiency.

Key Responsibilities

• Operations Management : Coordinate and supervise daily Front of House and Back of House operations to ensure smooth functioning.
• Customer Service : Deliver excellent customer service, respond to complaints, and strive to maximize customer satisfaction.
• Staff Management : Train and supervise F&B staff, conduct performance appraisals, and provide feedback to improve productivity and adhere to service standards.
• Food & Beverage Standards : Ensure consistency in food preparation, taste, and presentation, and uphold high standards of hygiene and safety.
• Inventory & Cost Control : Monitor food supplies, manage inventory, and identify ways to control operational costs and minimize waste.
• Reporting & Administration : Prepare reports on revenues and expenses, and manage daily sales and petty cash.
• Marketing & Promotion : Suggest ideas for promotions and local engagement activities to attract a broader audience and promote the restaurant's brand.

Essential Skills & Qualifications

Tell employers what skills you have

Microsoft Office

Microsoft Excel

Restaurants

Appraisals

Interpersonal Skills

Food Quality

Inventory

Hospitality Industry

Marketing

Adaptability

Teamoriented

Communication Skills

Customer Satisfaction

Customer Focus

Customer Service

Service Delivery