The Executive - Food & Beverage Service is responsible for overseeing and managing the day-to-day operations of the hotel's food and beverage outlets. This role involves ensuring that high-quality service is delivered to guests, managing staff, maintaining operational efficiency, and achieving the food and beverage department’s financial goals. The Executive will work closely with the Food & Beverage Manager and other departments to develop and implement strategies that enhance the guest dining experience while maintaining profitability and operational standards.
Operational Management: Oversee the daily operations of food and beverage service in the hotel’s restaurants, bars, banquets, and other outlets. Ensure that service standards are consistently met, and the dining experience is seamless for guests.
Team Leadership and Training: Lead, supervise, and motivate the food and beverage service team. Provide ongoing training and development to enhance staff skills and ensure they are knowledgeable about the hotel’s menus, special offerings, and service techniques.
Guest Relations: Ensure that all guests receive the highest level of service and attention, resolving any complaints or concerns in a professional and timely manner. Strive to exceed guest expectations, fostering a positive and welcoming atmosphere.
Menu Development and Planning: Collaborate with the Executive Chef and management team to develop and update food and beverage menus. Ensure the offerings meet guest preferences and are aligned with the hotel’s concept and target market.
Inventory and Cost Control: Oversee inventory management for all food and beverage supplies. Ensure stock levels are maintained, and waste is minimized. Monitor and control costs in line with budgetary goals, while maintaining high service standards.
Event Coordination: Oversee the food and beverage service for special events, banquets, conferences, and private functions. Coordinate with the events team to ensure all requirements are met and that events run smoothly.
Marketing and Promotions: Work with the marketing team to promote the hotel’s food and beverage offerings, including seasonal promotions, special events, and unique dining experiences. Develop strategies to attract both hotel guests and external customers.
Performance Monitoring: Monitor the performance of food and beverage staff, providing constructive feedback and conducting performance evaluations. Address any issues related to staff performance, service quality, or operational concerns.
Guest Feedback: Collect and analyze guest feedback related to food and beverage service, ensuring continuous improvement in service delivery. Act on guest suggestions to enhance the dining experience.