Food & Beverage Executive

KORI LAB PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

KORI LAB PTE. LTD. in Singapore is seeking a proactive Food & Beverage Executive to oversee daily cafe/restaurant operations, ensure smooth service, high food quality, and excellent guest experience.

You will lead a team during busy periods and uphold service standards. This role requires strong F&B knowledge, inventory control, staff scheduling, and hands-on mentorship. You’ll coordinate with kitchen and front-of-house, manage cashiering, and support sales initiatives while maintaining hygiene

Qualifications

• Minimum 1–2 years of relevant F&B experience.
• Supervisory or senior crew experience is an advantage.
• Strong communication and interpersonal skills.
• Able to lead and motivate a team.
• Able to work independently and make decisions during daily operations.
• Good knowledge of food hygiene and safety practices.

Responsibilities

• Oversee the daily outlet operations to ensure smooth and efficient service.
• Lead, supervise, and motivate service and kitchen team members during operations.
• Maintain high standards of customer service and hospitality.
• Ensure food and beverage preparation meets company standards and hygiene requirements.
• Monitor inventory, stock levels, and cost control measures.
• Manage cashiering procedures and daily sales reconciliation.
• Support management in achieving outlet sales and operational targets.
• Perform opening and closing duties and ensure proper setup and shutdown.

Skills

F&B operations

Customer service

Team leadership

Communication

Decision making

English language

Tools

POS systems

Basic computer apps

Job description

Food & Beverage Executive

Job Summary

We are looking for a proactive and hands-on Food & Beverage Executive to support the daily operations of our café/restaurant and ensure smooth service, high food quality, and excellent customer experience.

The ideal candidate should be comfortable working in a fast-paced F&B environment, able to lead a team during operations, and have a strong understanding of service standards, staff management, inventory control, and outlet operations.

Key Responsibilities

1. Daily Outlet Operations

• Oversee the daily operations of the outlet to ensure smooth and efficient service.

• Ensure the outlet is properly prepared before opening and properly closed after operations.

• Monitor service flow, table turnover, food preparation, and overall customer experience.

• Ensure all operational procedures and company standards are followed.

• Handle operational issues and resolve them promptly during service.

• Coordinate closely with the kitchen and front-of-house teams.

2. Staff Management

• Lead, supervise, and motivate service and kitchen team members during operations.

• Allocate staff duties and manage daily manpower deployment.

• Assist with staff scheduling, attendance, leave planning, and shift arrangements.

• Conduct on-the-job training for new and existing staff.

• Monitor staff performance, grooming, punctuality, and work discipline.

• Provide feedback to management regarding staff performance and development.

3. Customer Service

• Maintain high standards of customer service and hospitality.

• Attend to customer feedback, enquiries, and complaints professionally.

• Ensure customers receive their orders accurately and within the expected service time.

• Monitor customer satisfaction and identify areas for improvement.

• Build positive relationships with regular customers.

4. Food Quality & Hygiene

• Ensure food and beverages are prepared and served according to company standards.

• Monitor food presentation, portion control, consistency, and quality.

• Ensure proper food handling, storage, temperature control, and hygiene practices.

• Ensure the outlet complies with relevant SFA food safety and hygiene requirements.

• Conduct regular checks on cleanliness of the kitchen, dining area, equipment, and storage areas.

• Report equipment, maintenance, or hygiene issues to management promptly.

5. Inventory & Cost Control

• Monitor daily stock levels and ensure sufficient supplies for operations.

• Assist with stocktaking and inventory management.

• Monitor wastage and implement measures to reduce unnecessary food and beverage costs.

• Ensure proper storage and rotation of ingredients and products.

• Assist with receiving and checking deliveries against purchase orders or delivery orders.

• Report discrepancies, damaged goods, or quality issues to management.

6. Cashiering & Administrative Duties

• Monitor POS and cashiering procedures.

• Ensure accurate recording of sales, discounts, voids, refunds, and complimentary items.

• Assist with daily sales reconciliation and outlet reporting.

• Prepare operational reports and other documentation when required.

• Ensure company policies and procedures relating to cash handling are followed.

7. Sales & Business Support

• Support the management team in achieving outlet sales and operational targets.

• Identify opportunities to improve sales, customer retention, and operational efficiency.

• Support promotional campaigns, new menu launches, and special events.

• Provide feedback on customer preferences, menu performance, and operational issues.

• Assist management in implementing new systems and processes across the outlet.

8. Opening & Closing Duties

• Conduct opening checks to ensure the outlet is ready for operation.

• Ensure equipment, POS systems, food preparation areas, and service areas are properly set up.

• Conduct closing checks and ensure proper cleaning and shutdown procedures are completed.

• Ensure all food products and ingredients are properly stored after operations.

• Ensure the outlet is secure at the end of each operating day.

Job Requirements

• Minimum 1–2 years of relevant F&B experience, preferably in a café, restaurant, or hospitality environment.

• Candidates with supervisory or senior crew experience will have an advantage.

• Strong understanding of F&B operations and customer service.

• Good communication and interpersonal skills.

• Able to lead and motivate a team.

• Able to work independently and make decisions during daily operations.

• Strong organisational and problem‑solving skills.

• Good knowledge of food hygiene and safety practices.

• Comfortable using POS systems and basic computer applications.

• Able to work in a fast‑paced environment.

• Willing to work shifts, weekends, and public holidays where required.

• Hands‑on attitude and willing to assist the team during busy periods.

• Good command of English; additional