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F&B Operations Executive

4 weeks ago

Singapore Singapore Recreation Club Full time
Roles & Responsibilities

Job Role:

The Food and Beverage Operations Executive leads the compliance of service, food hygiene, safety and other standards amongst the team on each shift. He / She assists in managing front-of-house operations and customer services to optimise outlet performance. He / She guides the staff in management of customers queries, and plans staff scheduling based on operational needs. He monitors food and beverage services to ensure excellence customer service, and is expected to suggest areas for continuous improvement within the team. Meticulous and resourceful, he / she should have mental resilience to operate in high pressure environment, with the diplomacy to defuse anger and to resolve problems. He is able to work in a flexible schedule, including weekends, evenings, and public holidays, and is capable of interacting with colleagues and customers from a diverse background.


Job Responsibilities:

Attend daily briefing and ensure all job assignment duly carried out.

  1. Assist to develop training manuals and conduct On-Job-Training for new operational staff.
  2. Ensure operational staff carry out smooth running of the operations.
  3. Responsible for the quality and quantity of food & beverage and ensure that Hygiene standards are maintained.
  4. Attend to members’ complaints and feedbacks.
  5. Motivate operational staff to achieve compliments within the target. Monitor compliments received monthly and follow up measures if below target.
  6. Engage operational staff in upselling of food & beverage to increase the food and beverage revenue.
  7. Relief operational staff during shortage and peak periods.
  8. Plan events and responsible for the implementation and follow up of the events.
  9. Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace.

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you.

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment.

11. Any ad-hoc work as assigned by Management


Skills and Competencies

· Service-oriented team player with excellent interpersonal and communication skills

· Ability to multitask and have good time management skills

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

· Professional certification in culinary arts/service


Minimum years of experience: 2-5 years


Minimum qualification level: ‘O’ level / Professional Certificate


Tell employers what skills you have

Ability to Multitask
Service Orientation
Able To Multitask
Interpersonal Skills
Sales Operations
Time Management
Team Player
Customer Service
Scheduling
Customer Services
Able To Work Independently
Food and Beverage Services
Workplace Safety and Health