Food & Beverage Service Executive

About the role

The Food and Beverage Service Executive supervises a team of F&B associates and helps the Outlet Manager run the restaurant efficiently, meeting service standards and the outlet's financial targets. The role covers overseeing a station or section, delivering guest service and mentoring colleagues.

Key responsibilities

• Oversee the set-up and operation of a station or section and supervise a profitable, high-quality operation.
• Take orders, offer menu options and drinks, and upsell products; double-check orders against the POS system and allergens.
• Deliver service according to hotel SOPs, remembering guest preferences and handling minor complaints.
• Keep stations, silverware and tables clean and stocked, and follow opening, closing and side duties.
• Train colleagues on the job, guide new hires, and ensure fire safety, hygiene and emergency procedures are followed.
• Report guest complaints to the manager and build loyalty among guests.

Required profile

• Certificate or diploma in hospitality or a related field.
• Minimum 2 years' experience in an international-class restaurant; 1 year in a similar capacity is an advantage.
• Good interpersonal and communication skills in English, spoken and written.
• Advantages: additional F&B improvement programmes, bartending experience, and working knowledge of Microsoft Office.