Food & Beverage Executive

FB Executive

Job Title: FB Executive

Department: Food Beverage

Reports to: Assistant Restaurant Manager / Restaurant Manager

Profile: High School Diploma / Hotel School Certification

Excellent Communication Interpersonal skills

Pleasing personality

Good training skills

21 to 30 years old

Computer Literate

Previous experience in a leadership role within the restaurant industry is essential.

Experience: Minimum 2 years in FB in a similar position

Job Overview:

The Food Beverage Executive is responsible for overseeing and managing all aspects of food and beverage operations within a restaurant, hotel, or catering establishment. This role involves ensuring the highest standards of service, food quality, and profitability. The Food Beverage Executive works closely with management and staff to develop menus, enhance the customer experience, manage inventory, and implement cost control measures.

Key Responsibilities:

1. Food Beverage Operations Management:

• Oversee the daily operations of food and beverage service, ensuring smooth and efficient service in both front-of-house and back-of-house.
• Collaborate with chefs, kitchen staff, and restaurant managers to maintain high food quality standards and consistent service.
• Ensure that the restaurant, bar, or catering service delivers an exceptional dining experience.
• Assist in the design and development of new menus, updating existing menus based on seasonal trends and customer preferences.

2. Customer Service Excellence:

• Ensure the highest level of customer service by training and guiding staff to meet service standards.
• Address guest concerns and complaints promptly, ensuring customer satisfaction and resolving issues professionally.
• Monitor customer feedback and use it to continuously improve the service, food offerings, and overall experience.
• Ensure a welcoming, clean, and comfortable dining environment for guests at all times.

3. Staff Management Training:

• Supervise and train food and beverage staff, including servers, bartenders, and kitchen personnel.
• Implement staff development programs, providing opportunities for career growth and skill enhancement.
• Schedule shifts, ensuring adequate staffing levels to meet business demands, especially during peak periods.
• Evaluate staff performance regularly, providing constructive feedback and setting goals for improvement.

4. Inventory Cost Control:

• Oversee inventory management of food, beverages, and supplies, ensuring efficient stock levels and minimizing waste.
• Implement and monitor cost control measures to manage food and beverage costs, maximizing profitability while maintaining quality.
• Work with suppliers to source quality ingredients and beverages at competitive prices, negotiating contracts when necessary.
• Maintain records of inventory and supplies, ensuring proper storage, rotation, and adherence to health regulations.

5. Health Safety Compliance:

• Ensure compliance with food safety and sanitation standards, including regular inspections of kitchen, storage areas, and dining spaces.
• Ensure that all staff adhere to hygiene and safety protocols at all times.
• Conduct regular training on safety procedures, emergency protocols, and safe food handling practices.

6. Marketing Promotion:

• Collaborate with the marketing team to develop promotional campaigns, special events, and seasonal offerings to attract customers and increase sales.
• Use social media and other marketing platforms to promote new food and beverage offerings.
• Monitor trends in the food and beverage industry and adapt offerings to stay competitive.

7. Financial Management:

• Monitor daily financial transactions, including cash handling, sales reports, and expenditure tracking.
• Help in budgeting for food and beverage departments and work to meet or exceed financial goals.
• Prepare and review regular reports on sales, costs, and operational performance to senior management.
• Ensure accurate record-keeping for inventory, food cost, and beverage cost, and assist with financial audits as required.

8. Vendor Supplier Relations:

• Build and maintain strong relationships with suppliers and vendors to ensure timely deliveries and high-quality products.
• Negotiate prices, terms, and contracts with suppliers to ensure cost-effective purchasing of food and beverage items.
• Regularly review supplier performance and quality of goods, making adjustments when necessary.

9. Strategic Planning Growth:

• Participate in the development of long-term strategies for food and beverage operations to ensure sustained growth and profitability.
• Assess market trends and competitors to develop strategies for differentiation and improvement.
• Contribute to the overall business development, aiming to increase revenue, customer base, and operational efficiency.

Skills Qualifications:

• Proven experience in food and beverage management, preferably in a supervisory or executive role.
• Strong knowledge of food and beverage trends, service standards, and industry best practices.
• Excellent leadership and interpersonal skills, with the ability to motivate and manage a team effectively.
• Strong business acumen with experience in budgeting, financial analysis, and cost control.
• Ability to handle customer complaints and provide resolutions quickly and efficiently.
• Knowledge of food safety regulations and hygiene standards.
• Exceptional organizational and multitasking skills.
• Ability to adapt to a fast-paced environment and make quick decisions.
• Proficient in restaurant management software and POS systems.
• Strong communication skills, both verbal and written.
• Ability to work flexible hours, including evenings, weekends, and holidays.