Job Title

Executive - F&B

Job Description Summary

Food and Beverage Management:
Oversee the daily operations of corporate dining facilities, including cafeterias, coffee bars, and catering services.

Job Description

Key Responsibilities:

Food and Beverage Management:

Oversee the daily operations of corporate dining facilities, including cafeterias, coffee bars, and catering services.Develop and implement food and beverage policies and procedures to ensure high standards of hygiene, safety, and quality.Coordinate with vendors and suppliers to procure food, beverages, and supplies, ensuring cost-effectiveness and compliance with corporate standards.Monitor inventory levels, order supplies as needed, and manage stock rotation to minimize waste.

Event Planning and Catering:

Plan and coordinate in-house and external catering for corporate events, meetings, and functions.Work with internal stakeholders to understand event requirements and create tailored menus and service plans.Manage the setup, execution, and breakdown of catering events, ensuring a seamless experience for all attendees.

Budget Management:

Prepare and manage the food and beverage budget, ensuring expenditures are within approved limits.Analyze cost reports and take necessary actions to stay within budget while maintaining quality service.Identify opportunities for cost savings and process improvements.

Vendor and Supplier Relations:

Establish and maintain relationships with food and beverage vendors and suppliers.Negotiate contracts and agreements to ensure favourable terms and conditions.Evaluate vendor performance and resolve any issues or discrepancies in service or delivery.

Customer Service and Experience:

Ensure a high level of customer satisfaction by providing exceptional service and addressing any concerns or feedback promptly.Conduct regular assessments of food quality and service standards, implementing improvements as needed.

Compliance and Safety:

Ensure compliance with all health and safety regulations, including food safety standards and workplace hygiene.Conduct regular audits and inspections to maintain a safe and sanitary environment.

Qualifications:

Bachelor’s degree in Hospitality or hotel Management, Culinary Arts, Business Administration, or a related field.Proven experience in food and beverage management, preferably in a corporate or similar setting.Strong knowledge of food safety and hygiene practices.Excellent organizational and multitasking skills with the ability to manage multiple priorities.Strong interpersonal and communication skills, with the ability to interact effectively with employees, vendors, and clients.Proficiency in budget management and financial reporting.Ability to work independently and as part of a team, with a proactive and solution-oriented approach.

Preferred Qualifications:

Experience with event planning and catering services.Certification in food safety or hospitality management.

Work Environment:

This role is based in a corporate office environment with occasional requirements to attend off-site events or vendor meetings.Flexibility in work hours may be required to accommodate event schedules and operational needs.

INCO: “Cushman & Wakefield”