Food & Beverage Executive

Food & Beverage Executive

Job Summary

We are looking for a proactive and hands-on Food & Beverage Executive to support the daily operations of our café/restaurant and ensure smooth service, high food quality, and excellent customer experience.

The ideal candidate should be comfortable working in a fast-paced F&B environment, able to lead a team during operations, and have a strong understanding of service standards, staff management, inventory control, and outlet operations.

Key Responsibilities

1. Daily Outlet Operations

Oversee the daily operations of the outlet to ensure smooth and efficient service.

Ensure the outlet is properly prepared before opening and properly closed after operations.

Monitor service flow, table turnover, food preparation, and overall customer experience.

Ensure all operational procedures and company standards are followed.

Handle operational issues and resolve them promptly during service.

Coordinate closely with the kitchen and front-of-house teams.

2. Staff Management

Lead, supervise, and motivate service and kitchen team members during operations.

Allocate staff duties and manage daily manpower deployment.

Assist with staff scheduling, attendance, leave planning, and shift arrangements.

Conduct on-the-job training for new and existing staff.

Monitor staff performance, grooming, punctuality, and work discipline.

Provide feedback to management regarding staff performance and development.

3. Customer Service

Maintain high standards of customer service and hospitality.

Attend to customer feedback, enquiries, and complaints professionally.

Ensure customers receive their orders accurately and within the expected service time.

Monitor customer satisfaction and identify areas for improvement.

Build positive relationships with regular customers.

4. Food Quality & Hygiene

Ensure food and beverages are prepared and served according to company standards.

Monitor food presentation, portion control, consistency, and quality.

Ensure proper food handling, storage, temperature control, and hygiene practices.

Ensure the outlet complies with relevant SFA food safety and hygiene requirements.

Conduct regular checks on cleanliness of the kitchen, dining area, equipment, and storage areas.

Report equipment, maintenance, or hygiene issues to management promptly.

5. Inventory & Cost Control

Monitor daily stock levels and ensure sufficient supplies for operations.

Assist with stocktaking and inventory management.

Monitor wastage and implement measures to reduce unnecessary food and beverage costs.

Ensure proper storage and rotation of ingredients and products.

Assist with receiving and checking deliveries against purchase orders or delivery orders.

Report discrepancies, damaged goods, or quality issues to management.

6. Cashiering & Administrative Duties

Monitor POS and cashiering procedures.

Ensure accurate recording of sales, discounts, voids, refunds, and complimentary items.

Assist with daily sales reconciliation and outlet reporting.

Prepare operational reports and other documentation when required.

Ensure company policies and procedures relating to cash handling are followed.

7. Sales & Business Support

Support the management team in achieving outlet sales and operational targets.

Identify opportunities to improve sales, customer retention, and operational efficiency.

Support promotional campaigns, new menu launches, and special events.

Provide feedback on customer preferences, menu performance, and operational issues.

Assist management in implementing new systems and processes across the outlet.

8. Opening & Closing Duties

Conduct opening checks to ensure the outlet is ready for operation.

Ensure equipment, POS systems, food preparation areas, and service areas are properly set up.

Conduct closing checks and ensure proper cleaning and shutdown procedures are completed.

Ensure all food products and ingredients are properly stored after operations.

Ensure the outlet is secure at the end of each operating day.

Job Requirements

Minimum 1–2 years of relevant F&B experience, preferably in a café, restaurant, or hospitality environment.

Candidates with supervisory or senior crew experience will have an advantage.

Strong understanding of F&B operations and customer service.

Good communication and interpersonal skills.

Able to lead and motivate a team.

Able to work independently and make decisions during daily operations.

Strong organisational and problem-solving skills.

Good knowledge of food hygiene and safety practices.

Comfortable using POS systems and basic computer applications.

Able to work in a fast-paced environment.

Willing to work shifts, weekends, and public holidays where required.

Hands-on attitude and willing to assist the team during busy periods.

Good command of English; additional