F&B EXECUTIVE

Your tasks

In this role, you will assist the Outlet Manager / F&B Manager in overseeing daily shift operations, supervising floor and service staff, managing inventory, and ensuring that our guests receive a consistently high standard of service and dining experience.

1. Daily Operations & Service Excellence

• Assist in managing daily Front-of-House (FOH) operations, floor flow, table reservations, and guest greetings.
• Ensure all service staff adhere to Standard Operating Procedures (SOPs), brand standards, and service protocols.
• Handle guest feedback, inquiries, and complaints professionally and promptly to maintain high customer satisfaction.

2. Staff Supervision & Shift Management

• Lead, brief, and supervise junior service staff, floor stewards, and part-timers during shifts.
• Assist with staff scheduling, shift rostering, and allocation of floor duties.
• Conduct training for new hires on service flow, POS operation, product knowledge, and upselling techniques.

3. Inventory, Hygiene & Compliance

• Assist in monitoring inventory levels, daily stock counts, ordering, and controlling shrinkage/wastage.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards in accordance with Singapore Food Agency (SFA) regulations.
• Ensure workplace safety and health (WSH) standards are maintained on the service floor at all times.

4. Administrative & Sales Support

• Operate POS systems, manage daily cash/card settlement reports, and reconcile shift end-of-day sales.
• Work with the kitchen and bar teams to ensure smooth coordination between service and food preparation.
• Promote seasonal menu items, events, and special promotions to drive outlet sales.

Requirements

About the Role We are looking for a energetic, detail-oriented, and customer-focused F&B Executive to join our operational team.

Qualifications & Experience

• Diploma / Higher Nitec / Nitec in Hospitality Management, Food & Beverage Services, or equivalent.
• Minimum 2–3 years of experience in an F&B environment (restaurants, hotel outlets, cafes, or bistros), with at least 1 year in a supervisory or senior service role.
• Valid Food Safety Course Level 1 (or ServSafe equivalent) certified by SFA.

Skills & Attributes

• Service Mindset: Strong passion for customer service and hospitality with excellent communication skills.
• Tech-Savvy: Hands-on experience operating Point-of-Sale (POS) systems (e.g., Toast, Lightspeed, Opentable, Revel).
• Leadership: Natural ability to guide, motivate, and manage floor staff during peak service hours.
• Flexibility: Willingness to work shift hours, weekends, and Public Holidays in accordance with duty rosters.