Food & Beverage Service Executive

About the Role

The Food & Beverage Service Executive plays a vital role in providing outstanding dining experiences by delivering professional, courteous, and efficient service. This role entails overseeing daily restaurant functions to uphold high service standards, addressing guest concerns, coordinating with kitchen and other departments, and contributing to revenue and guest satisfaction objectives.

Key Duties and Responsibilities

• Warmly welcome and, when needed, escort guests to their tables.
• Offer prompt, personalized service, present menus, and explain dishes including daily specials.
• Take precise orders using the POS system and promote menu through upselling strategies.
• Regularly check to ensure guest satisfaction and professionally address any complaints.
• Prepare the restaurant for service, ensuring tables are neatly set following hotel protocols.
• Maintain cleanliness and hygiene across dining, buffet, and service stations.
• Manage equipment hygiene and functionality to support smooth service across meals and events.
• Supervise stewards, trainees, and service associates, delegate tasks, and provide training on procedures, grooming, and guest interaction.
• Conduct pre-shift briefings and foster teamwork with constructive communication.
• Possess deep knowledge of menu offerings, ingredients, cooking methods, drinks, and allergens to assist guest decisions.
• Meet upselling targets, promote signature items, and support revenue initiatives.
• Accurately prepare bills, process all forms of payment, and maintain cash accountability during shifts.
• Adhere strictly to hygiene, food safety, and HACCP guidelines along with personal grooming standards.
• Quickly identify and report safety hazards and comply with emergency protocols.
• Oversee inventory by monitoring supplies, reporting shortages, assisting with stock audits, and minimizing waste and breakage.
• Coordinate with various departments including kitchen, housekeeping, front office, banquet, engineering, stores, and purchasing for seamless service.
• Maintain detailed daily shift reports, guest feedback records, reservation logs, and report maintenance issues promptly.

Required Qualifications and Experience

• Diploma or Bachelor's Degree in Hotel Management or Hospitality Management.
• 2 to 4 years of experience in hotel or restaurant food and beverage service, preferably in luxury hotel environments.

Skills and Competencies

• Exceptional communication and guest service skills with a strong customer focus.
• Leadership abilities and experience managing teams.
• Upselling and sales proficiency with problem-solving capabilities.
• Proficiency using POS systems and managing time effectively.
• Ability to multitask with close attention to detail and professional grooming.
• Competencies include effective communication, teamwork, decision making, conflict resolution, adaptability, accountability, and a commitment to service excellence.

Working Conditions

• Rotational shifts that include weekends and public holidays.
• Extended periods of standing and walking in a fast-paced hospitality setting.
• Flexibility to work overtime during peak periods, events, and festive times.

Performance Indicators

• Guest satisfaction scores and adherence to service standards.
• Achievement of upselling and revenue targets.
• Average order values and efficiency in complaint resolution.
• Compliance with hygiene and food safety regulations.
• Staff productivity, attendance, and smooth table turnover.
• Effective inventory control reducing wastage and breakage.
• Positive guest feedback encouraging repeat business.

Candidate Profile

The ideal candidate is enthusiastic about hospitality, demonstrates strong interpersonal and leadership skills, and thrives under pressure while maintaining excellent service. They are well-groomed, courteous, guest-oriented, flexible with shifts, and fully committed to the highest standards in food and beverage service within a hotel environment.