F&B Executive

JOYOUS CIRCLE ENTERTAINMENT PTE. LTD.; Singapore; Sur place; SGD 42 000 - 68 000; Plein temps

Résumé du poste

JOYOUS CIRCLE ENTERTAINMENT PTE. LTD. is seeking a seasoned food and beverage supervisor to oversee daily dining operations.

You will ensure top service standards, monitor inventory costs, and uphold strict food safety regulations while maintaining excellent guest relations. You will lead and train staff, manage rosters, coordinate with suppliers, and control food costs. The role requires flexibility to work split shifts, weekends, and public holidays in a fast-paced restaurant, cafe, or hotel

Qualifications

• Minimum of 2 years of operational experience in a fast-paced restaurant, cafe, or hotel F&B environment.
• Flexible schedule required, including weekends and public holidays.

Responsabilités

• Supervise floor operations: Oversee daily setup, service, and closing procedures to maintain high hospitality standards.
• Lead and train staff: Manage rosters, briefing sessions, and train service staff on product knowledge, upselling, and customer service.
• Manage inventory & procurement: Monitor stock levels of beverages, dry goods, and equipment; coordinate with suppliers and manage food cost percentages.
• Resolve guest feedback: Handle customer complaints with diplomacy, ensuring swift recovery and high repeat clientele.

Connaissances

Guest relations

Operational management

Staff training

Cost control

Outils

POS systems

Inventory software

Scheduling tools

Description du poste

Job Description & Requirements

oversee our daily food and beverage operations. You will beresponsible for managing front-of-house service standards, training floorstaff, monitoring inventory costs, and ensuring strict compliance with localfood safety regulations. The ideal candidate blends exceptional guest relationskills with a sharp eye for administrative efficiency and cost control.

Roles & Responsibilities

• Supervise floor operations: Oversee the daily setup, service execution, and closing procedures of the dining outlet to maintain high standards of hospitality.
• Lead and train staff: Manage roster scheduling, conduct briefing sessions, and train service staff on product knowledge, upselling techniques, and customer service.
• Manage inventory & procurement: Monitor stock levels of beverages, dry goods, and equipment; coordinate with suppliers and manage food cost percentages.
• Resolve guest feedback: Handle customer complaints with diplomacy, ensuring swift recovery and a high rate of repeat clientele.

Requirements

• Experience: Minimum of 2 years of operational experience in a fast-paced restaurant, cafe, or hotel F&B environment.
• Availability: Flexible schedule required, including the ability to work split shifts, weekends, and public holidays.

Skills:

Proficiency in modern restaurant POS systems,inventory tracking software, and basic staff scheduling tools