Food and Beverage Executive

About the role

The Food and Beverage Executive will support daily operations of the hotel’s dining outlets, ensuring service standards, guest satisfaction, and revenue targets are met. This role involves coordinating opening and closing duties, managing reservations, and assisting with staff supervision.

Key responsibilities

• Coordinate opening/closing procedures and ensure compliance with standards.
• Supervise junior team members and casual labor, ensuring tasks are completed on time.
• Handle restaurant reservations, cancellations, and daily reconfirmations.
• Take and deliver food & beverage orders, up‑sell and cross‑sell menu items.
• Maintain food safety and hygiene standards (HACCP) and manage stock requisitions.
• Address guest complaints promptly and report incidents to management.
• Assist other outlets during peak periods and cover for management when absent.
• Participate in briefings, trainings, and fire & life safety procedures.

Required profile

• Secondary/high school education; additional F&B certification is a plus.
• Good reading, writing and oral proficiency in English.
• Minimum 1 year of relevant experience in a similar role.
• Basic understanding of local languages is advantageous.

Required skills

• Working knowledge of Microsoft Excel, Word and PowerPoint.
• Familiarity with food safety standards (HACCP).