F&B Executive

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.