Restaurant Executive

ROYAL PLAZA; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hospitality establishment in Singapore is seeking a dedicated Food & Beverage Supervisor to oversee service operations and maintain high standards in food quality. The successful candidate will have at least 2-3 years of experience in a hotel or banquet setting and a diploma in Hospitality. You will be responsible for training junior staff, managing guest complaints, and ensuring excellent service delivery. Candidates must be willing to work shifts and possess strong supervisory skills.

Qualifications

• Minimum 2-3 years of F&B experience in a hotel or banquet setting.
• Proven ability to supervise and train junior team members.
• Willingness to work shifts, weekends, and public holidays.

Responsibilities

• Perform Food & Beverage Service and operations in line with hotel standards.
• Oversee daily effectiveness of operational matters of Food & Beverage outlets.
• Conduct training and coaching for all junior staff.
• Manage guest complaints and ensure service excellence.

Skills

Supervisory skills

Training abilities

Food and Beverage knowledge

Customer service focus

Education

GCE 'N' or 'O' Levels / Diploma in Hospitality

Job description

Job Description

• Perform Food & Beverage Service and operations in line with hotel SERVICE brand values and standards.
• Oversee daily effectiveness of operational matters of Food & Beverage outlets.
• Provide training for new products, services and promotional materials to all employees to improve work knowledge and enable enhanced empowerment practices.
• To supervise trainees, work performance and delivery of service excellence and oversee daily duty of Captains, Waiter/ Waitress and trainees (OJT to all junior staff, newbies and trainees).
• Oversee all duties, tasks & services assigned by Assistant Restaurant Manager & Restaurant Managers are carried out accordingly to the required standards by the hotel.
• Handle all related banquet events and functions, seminar/meeting/lunch/high tea/dinner. To serve all guests in banquet function and always provide excellent service.
• Provide service support to the restaurant operations, gourmet and cashier in the reception counter.
• To monitor and maintain consistency of food and beverage quality and service delivery. Conduct training and coaching for all junior staff.
• To attend briefings and meetings held by the department and update all the latest policies in the absence of the restaurant manager and senior restaurant manager.
• Ensure good hygiene standards in the service areas are always maintained.
• Ensure all furniture and equipment are always kept in clean and good condition and follow up with maintenance check.
• Support all aspects of Food & Beverage outlets operations and the organization in building an excellent customer service culture for the highest guest satisfaction and creating a memorable PEAK experience for all diners.
• Manages all guest complaints, enquiries, requests and service-related matters and ensures continuous brand value is provided accordingly.
• Communicate and cultivate core value service culture within the department.
• Perform Operations Excellence, Inventory Management & Manpower Management.

Requirements

• GCE 'N' or 'O' Levels / Diploma in Hospitality or related field preferred.
• Minimum 2–3 years of F&B experience in a hotel or banquet setting.
• Proven ability to supervise and train junior team members.
• Ability to conduct briefings and training sessions.
• Knowledge of food and beverage operations, including inventory and manpower. management.
• Willingness to work shifts, weekends, and public holidays.