F&B Executive

1 day ago

Singapore MILLENNIUM & COPTHORNE INTERNATIONAL LIMITED Full time
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.
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