job description

F&B Executive

F&B Executive

Main Responsibilities:

  • Set the annual operating budget and ensures that it is strictly adhered to and managed on a monthly basis
  • Establish cost management plan through product lining, minimal inventories of work supplies and equipment
  • Follow up of the Department Budget on a monthly basis
  • Prepare and ensure that duty roster for the department is done such that there is complete coverage at all times and to minimize overtime costs
  • Follow up on punctuality, controls absenteeism and takes corrective actions where necessary
  • Ensure that there is a proper planning and control of annual leaves for the department
  • Monitor and control inventories of work equipment
  • Manage each F&B outlet as independent profit centre
  • Collaborate with the Executive Chef and Hotel Manager to develop strategies and special events to promote sales
  • Liaise with Executive Chef / Outlet Managers on “daily / weekly specials” available for promoting in the Outlets – check pricing
  • Prepare and communicate the F&B Operations plan and monitors its implementation
  • Consult with respective F&B outlet Managers about organisational aspects of special events / functions being planned
    Control and supervise the day-to-day operations of all Outlets
  • Ensure proper grooming of team members as per standard
  • Establish an effective all round control of the F&B outlets and the hotel in general, by carrying out regular spot checks
  • Ensure that all F&B stocks are being kept securely and under the correct conditions applicable to each type of commodity stored

Candidate’s Profile:

  • Diploma hospitality / tourism management or any other acceptable qualifications, but experience and career achievement are essential together with academicals requirements
  • At least 6 years’ experience in similar hotels, strong familiarity with hotel management system
  • Fluent in English and French both written and spoken, a third language would be an advantage