Overview:

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