F&B Executive

• Manage and oversee daily restaurant operations, including opening and closing procedures, staff scheduling, and table reservations.
  
• Develop and implement business strategies to increase profitability, such as implementing cost-cutting measures and promoting special events and promotions.
  
• Ensure excellent customer service by greeting customers, addressing complaints, and monitoring feedback through social media and online review platforms.
  
• Manage the restaurant's budget, including monitoring expenses and revenue, forecasting sales, and creating financial reports.
  
• Oversee inventory management, including ordering supplies, monitoring inventory levels, and managing waste and spoilage.
  
• Train and manage restaurant staff, including hiring, scheduling, and conducting performance evaluations.
  
• Ensure compliance with health and safety regulations, including food safety and sanitation standards.
  
• Collaborate with the executive chef to create new menu items and ensure consistency and quality of existing menu items.
  
• Develop and maintain relationships with vendors and suppliers to ensure timely delivery of products and services.
  
• Monitor and analyze sales and customer data to identify areas for improvement and adjust business strategies accordingly.
  

Qualifications:

• Proven experience as a Restaurant Manager, with a minimum of 2-3 years in a similar role.
  
• Strong leadership and communication skills.
  
• Knowledge of food and beverage industry trends and best practices.
  
• Ability to manage budgets and financial reports.
  
• Strong customer service and problem-solving skills.
  
• Knowledge of health and safety regulations.
  
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
  
• Excellent organizational and time-management skills.
  
• Flexibility to work evenings, weekends, and holidays as needed.
  

Only shortlisted will be notified.