Food And Beverage Executive

Job description

Role & responsibilities

• Staff Management : Hiring, training, scheduling, evaluating, and motivating F&B staff.
• Operational Management : Overseeing daily operations, ensuring smooth and efficient service, and handling guest inquiries.
• Menu Development : Creating and maintaining menus that reflect current culinary trends, meet guest preferences, and are financially viable.
• Cost Control : Monitoring and controlling food and beverage costs, including labor, inventory, and purchases.
• Quality Control : Ensuring high standards of food and beverage quality, presentation, and service.
• Hygiene and Safety : Maintaining cleanliness and sanitation levels to meet health department requirements and ensuring compliance with safety regulations.
• Financial Management : Monitoring and forecasting food and beverage revenues and expenses to ensure company goals are met.
• Guest Satisfaction : Prioritizing guest satisfaction and ensuring a positive dining experience.
• Communication and Delegation : Effectively communicating with staff, guests, and other departments, and delegating tasks to ensure efficient operations.
• Inventory Management : Maintaining accurate inventory records and managing supplies to minimize waste.
• Problem Solving : Addressing and resolving issues promptly and effectively to maintain smooth operations and customer satisfaction.

Preferred candidate profile

Skills Required

Problem Solving, Food And Beverage, Hotel Management