job description

Food & Beverage Executive

Food & Beverage Executive


As F&B Executive, you will assist the Operations Manager – F&B in coordinating and supervising the activities within the Food and Beverage department. You will be responsible for ensuring the satisfaction of guests and maintaining a positive image for the department. You will also contribute to cost management, staff training, and compliance with quality and safety regulations.

Main Responsibilities:

  • Assist in the selection, recruitment, and promotion of team members.
  • Conduct regular on-the-job training and performance appraisals for team members.
  • Develop and implement formal training plans for the department in collaboration with HR.
  • Identify departmental trainers, assign training responsibilities, and hold monthly meetings with them.
  • Make recommendations to the superior regarding team members’ matters and promotions.
  • Maintain discipline within the team and communicate any disciplinary issues to the superior or HR manager.
  • Coordinate and supervise department activities to ensure guest satisfaction and be aware of their preferences.
  • Monitor popular and unpopular items on menus and wine lists and make necessary adjustments.
  • Handle and monitor guest complaints, ensuring appropriate follow-up actions are taken.
  • Establish and maintain effective interpersonal relations and show interest in the welfare, safety, and development of team members.
  • Formulate short and long-term work schedules for team members, balancing supervision and individual creativity.
  • Participate in eco-friendly and sustainable initiatives set by the hotel.
  • Prepare the departmental budget and ensure strict adherence to it on a monthly basis.
  • Implement cost management plans, including product lining and minimal inventories.
  • Follow up on the departmental budget and minimize overtime costs through efficient duty roster planning.
  • Monitor punctuality, control absenteeism, and take corrective actions when necessary.
  • Plan and control annual leaves for the department.
  • Monitor and control inventories of work equipment.
  • Collaborate with the Executive Chef and Hotel Manager to develop strategies and special events to boost sales.
  • Promote upselling and liaise with the Executive Chef and Outlet Managers to determine daily/weekly specials.

Candidate’s Profile:

  • Diploma in hospitality / tourism management or any related field
  • Prior experience in a similar role is a must
  • Strong leadership and communication skills
  • Ability to train and develop team members
  • Excellent guest service and problem-solving skills
  • Knowledge of cost management and budgeting