Restaurant Executive (Up to 3.5K/ AWS)

ROYAL PLAZA; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading hotel and restaurant provider in Singapore is looking for an experienced Food & Beverage Supervisor. The role requires overseeing daily operations, training staff, and ensuring service excellence. Candidates should have 2-3 years of experience in a hotel or banquet setting and strong supervisory skills. This position offers opportunities for professional development within a prestigious hospitality environment.

Qualifications

• 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.

Responsibilities

• Perform Food & Beverage Service in line with hotel standards.
• Oversee daily operations of Food & Beverage outlets.
• Train employees on new products and services.
• Supervise junior staff and service quality.
• Manage guest complaints and service-related matters.
• Ensure hygiene and maintenance standards are met.

Skills

Coaching

Food Quality

Customer Service

Service Excellence

Inventory Management

Sanitation

Cashiering

Hospitality

Education

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

Job description

Roles & Responsibilities

• 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.

Tell Employers What Skills You Have

• Coaching
• Gourmet
• Restaurants
• Food Quality
• Inventory
• Service Brand
• Sanitation
• Inventory Management
• Cashiering
• Furniture
• Customer Service
• Service Excellence
• Cut
• Service Delivery
• Hospitality