F&B Executive

Job description

1. Operational Supervision & Daily Service - **Shift Management:** Supervises daily F&B operations across assigned outlets (restaurants, bars, banquet halls, room service, or catering). - **Floor Presence:** Maintains high visibility on the floor during peak service hours to monitor service flow, assist staff, and engage with guests. - **Pre-Shift Briefings:** Conducts daily briefings with FOH staff to communicate daily specials, target sales, VIP guests, room occupancy, and policy updates. - **Problem Resolution:** Resolves customer complaints and operational bottlenecks immediately to ensure high satisfaction scores. 2. Staff Management & Development - **Scheduling:** Rosters shift schedules for servers, bussers, and floor staff based on forecasted occupancy or guest volume to optimize labor costs. - **Training & Onboarding:** Trains new recruits on service standards, menu knowledge, POS system usage, and customer service etiquette. - **Performance Tracking:** Evaluates staff performance, provides real-time coaching, and identifies candidates for promotions or training programs. - **Team Morale:** Fosters team communication and coordinates with BOH (kitchen/stewarding) to ensure a healthy working relationship between kitchen and floor staff. 3. Financial & Sales Management - **Revenue Generation:** Promotes upselling techniques (e.g., premium wines, special desserts, add-ons) to boost the Average Guest Check (AGC). - **Cost Control:** Monitors food and beverage waste, breakage of glassware/crockery, and controls operational expenses. - **POS & Billing Management:** Oversees cash/credit card transactions, manages guest billing errors, and audits point-of-sale entries at the end of shifts. - **Sales Analysis:** Assists in reviewing sales reports, inventory usage, and daily covers to provide operational feedback to the F&B Manager. 4. Inventory, Stock & Vendor Management - **Stock Audits:** Conducts regular inventory counts for beverage stocks, operating equipment, linen, and service supplies. - **Requisitioning:** Generates stock requisitions for the central store or purchasing department to ensure adequate stock levels without over-purchasing. - **Vendor & Supply Coordination:** Inspects incoming non-perishable goods and beverage deliveries for quality and accurate quantity. 5. Quality Control, Safety & Compliance - **Hygiene Standards:** Enforces strict compliance with local health department regulations, food safety standards (e.g., HACCP), and sanitation protocols. - **Ambiance & Maintenance:** Ensures the dining area layout, lighting, music, temperature, and cleanliness meet brand expectations. Coordinates with the engineering/maintenance department for necessary repairs. - **Licensing & Safety:** Ensures compliance with liquor licensing rules, local fire safety protocols, and emergency procedures.