F&B Executive

SEONGGONG PTE. LTD.; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A bustling restaurant chain in Singapore seeks a dedicated professional to oversee food and beverage operations. Responsibilities include managing staff, ensuring cleanliness, preparing quality food, and enhancing guest experiences. Candidates should have a diploma in Hospitality or Food & Beverage, be fluent in English, and possess strong interpersonal and problem-solving skills. The role requires dedication to service excellence and the ability to work in a fast-paced environment.

Benefits

Dynamic work environment

Opportunities for growth

Employee welfare programs

Qualifications

• Minimum qualifications in food & beverage or hospitality.
• Fluent in English and able to read and write competently.
• Self-disciplined and motivated with a dynamic personality.

Responsibilities

• Set up and manage work stations and ensure cleanliness.
• Prepare and serve food and beverages according to standards.
• Build commitment and loyalty among restaurant staff.

Skills

Fluent English

Mathematical skills

Problem-solving

Interpersonal skills

Education

Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management

Job description

1. Services (Front of House)

• Responsible for setting-up and handling work station(s) assigned.
• Be attentive to guests’ request efficiently and effectively.
• Serve food & beverages in accordance to Restaurant and regulatory standards.
• Ensure cleanliness and work order in compliance with standards at all times.
• Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.
• Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
• Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House)

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.
• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.
• Ensure all kitchen equipment are well maintained at all time.
• Ensure all stocks and ingredients are restocks/sufficient.
• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management

• Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
• Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
• Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
• Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
• Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
• Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
• Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management

• Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
• Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security

• Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
• Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
• Ensure all workplace safety policies procedures are maintained and adhered to at all times.
• Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
• Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
• Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others

• Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements

• Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
• Can speak English fluently and has ability to read and write English sufficiently.
• Meticulous, mathematically incline and possess good people skills.
• Analytical, strong in problem identification, problem solving and decision making.
• Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.
• Self-discipline and self-motivated with dynamic personality to always strive for better results.
• Always maintain high standard of personal hygiene, neatly attired and professionally groomed.
• Enjoys interacting with people and serving guests.
• Possess enthusiasm in learning and keen to get feedback for improvement.
• Ability to engage in physical activities which requires long hours of standing during the working shift.
• Require to work on rotating shift basis which include weekends and public holidays.