F&B Executive

2 weeks ago

Singapore MILLENNIUM & COPTHORNE INTERNATIONAL LIMITED Full time
Roles & Responsibilities

Job Summary:

We are looking for a proactive and service-driven F&B Executive – Restaurant Outlet to assist in the smooth operation of our buffet restaurant. This role involves supervising front-of-house staff, maintaining buffet presentation and hygiene standards, and ensuring exceptional guest service. The ideal candidate should be attentive to detail, efficient in handling high-volume operations, and committed to delivering a memorable dining experience.

Key responsibilities

Buffet Operations

  • Supervise the setup, replenishment, and breakdown of the buffet area for all meal periods.
  • Ensure buffet counters are clean, well-stocked, and presented in line with brand standards.
  • Coordinate with the kitchen team for timely and efficient food replenishment.

Guest Service

  • Greet and seat guests, manage table rotations, and monitor guest satisfaction throughout service.
  • Handle guest inquiries, feedback, or complaints in a professional and courteous manner.
  • Ensure guests with dietary restrictions or special needs are supported appropriately.

Staff Supervision

  • Support the training and supervision of service staff in buffet procedures and guest service etiquette.
  • Monitor staff performance and ensure a positive team environment.
  • Assist in creating shift schedules and managing attendance records.

Hygiene & Compliance

  • Ensure all health, hygiene, and safety standards are met in the buffet and dining areas.
  • Monitor food labeling, temperature controls, and cross-contamination prevention.
  • Ensure all SOPs and hotel guidelines are followed consistently.

Inventory & Supplies

  • Check daily par levels of crockery, cutlery, glassware, and service equipment.
  • Coordinate with the stewarding and purchasing teams for replenishment.
  • Report maintenance issues or equipment malfunctions promptly.
  • Perform any other job tasks as assigned
Requirements
  • Diploma or degree in Hotel Management or Hospitality (preferred).
  • 1–3 years of experience in a buffet or high-volume restaurant environment.
  • Strong understanding of buffet service, guest interaction, and food safety standards.
  • Excellent communication and team coordination skills.
  • Ability to work in a fast-paced, high-pressure setting.
  • Familiarity with POS systems and inventory tracking tools.
Tell employers what skills you have

Licensing
Customer Service Oriented
Quality Control
Food Safety
Restaurants
Customer Experience
Food Quality
Inventory
Purchasing
Administration
Compliance
Team Coordination
Audits
Hotel Management
Service Delivery
Hospitality

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