Food And Beverage Executive

Job description

A **Food & Beverage (F&B) Executive** oversees the daily operations of dining. Their primary job is balancing **guest satisfaction** with **profitability**, ensuring high culinary standards while strictly managing food costs, inventory, and health compliance. Core Responsibilities - **Operational Management** - Overseeing daily service flow across all outlets. - Maintaining strict compliance with food safety, hygiene, and local health regulations (e.g., HACCP standards). - Handling guest feedback and resolving service complaints promptly to maintain quality standards. - **Financial & Cost Control** - Monitoring food, beverage, and labor costs to meet profit margins and budget goals. - Managing inventory, controlling waste, and conducting weekly/monthly stock audits. - Working with purchasing teams to negotiate pricing with suppliers and vendors. - **Menu Development & Planning** - Collaborating with Executive Chefs to design balanced, profitable, and seasonal menus. - Pricing menu items accurately based on yield, portion control, and raw ingredient costs. - Planning special culinary events, promotions, and seasonal dining campaigns. - **Staff Leadership & Training** - Recruiting, training, and scheduling front-of-house and back-of-house teams. - Enforcing service standards, uniform policies, and standard operating procedures (SOPs). - Monitoring staff performance, managing rosters, and minimizing overtime costs.