Food And Beverage Executive

Role & responsibilities

1. Food and Beverage Management:
• Oversee the daily operations of corporate dining facilities, including cafeterias, coffee bars, and catering services.
• Develop and implement food and beverage policies and procedures to ensure high standards of hygiene, safety, and quality.
• Coordinate with vendors and suppliers to procure food, beverages, and supplies, ensuring cost-effectiveness and compliance with corporate standards.
• Monitor inventory levels, order supplies as needed, and manage stock rotation to minimize waste.
2. Event Planning and Catering:
• Plan and coordinate in-house and external catering for corporate events, meetings, and functions.
• Work with internal stakeholders to understand event requirements and create tailored menus and service plans.
• Manage the setup, execution, and breakdown of catering events, ensuring a seamless experience for all attendees.
3. Budget Management:
• Prepare and manage the food and beverage budget, ensuring expenditures are within approved limits.
• Analyze cost reports and take necessary actions to stay within budget while maintaining quality service.
• Identify opportunities for cost savings and process improvements.
4. Vendor and Supplier Relations:
• Establish and maintain relationships with food and beverage vendors and suppliers.
• Negotiate contracts and agreements to ensure favourable terms and conditions.
• Evaluate vendor performance and resolve any issues or discrepancies in service or delivery.
5. Customer Service and Experience:
• Ensure a high level of customer satisfaction by providing exceptional service and addressing any concerns or feedback promptly.
• Conduct regular assessments of food quality and service standards, implementing improvements as needed.
6. Compliance and Safety:
• Ensure compliance with all health and safety regulations, including food safety standards and workplace hygiene.
• Conduct regular audits and inspections to maintain a safe and sanitary environment.

Qualifications:

• Bachelors degree in Hospitality or hotel Management, Culinary Arts, Business Administration, or a related field.
• Proven experience in food and beverage management, preferably in a corporate or similar setting.
• Strong knowledge of food safety and hygiene practices.
• Excellent organizational and multitasking skills with the ability to manage multiple priorities.
• Strong interpersonal and communication skills, with the ability to interact effectively with employees, vendors, and clients.
• Proficiency in budget management and financial reporting.
• Ability to work independently and as part of a team, with a proactive and solution-oriented approach.

Preferred Qualifications:

• Experience with event planning and catering services.
• Certification in food safety or hospitality management.

Work Environment:

• This role is based in a corporate office environment with occasional requirements to attend off-site events or vendor meetings.
• Flexibility in work hours may be required to accommodate event schedules and operational needs.