F&B Executive

required to manage the day-to-day F&B operations, include supervising & preparing meals according to a prescribed system, preparing ingredients, adhering to the in-store menu, serving guidelines, and following food health and safety procedures.

Key responsibility included but not limited to:

• Ensure highest quality in food and serving attitude.
• Keep track of stock and replenish when stocks are low.

• Manage staff & scheduling once a month or fortnightly
• Ensure food safety & work safety guidelines

• Execute POS System
• Cashiering

• Required to work on weekends and public holiday.