Food And Beverage Executive

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.