Job Summary:
The Food Service Executive oversees daily food service operations to ensure high standards of quality, hygiene, and customer satisfaction. The role involves supervising service staff, coordinating with kitchen teams, ensuring compliance with food safety standards, and supporting the overall efficiency of restaurant or catering operations.
Key Responsibilities:
Assist in managing day-to-day food and beverage service operations.
Supervise and guide service staff to deliver excellent customer service.
Coordinate with the kitchen team for smooth food order processing and timely service.
Monitor food presentation, portion control, and service quality.
Handle customer inquiries, feedback, and complaints professionally.
Ensure compliance with hygiene, safety, and sanitation standards (SFA / NEA regulations).
Support stock management, order supplies, and maintain inventory records.
Assist in staff training, scheduling, and performance evaluation.
Prepare daily sales and operational reports for management review.
Contribute to improving service procedures and customer experience initiatives.
Requirements:
Diploma / Certificate in Food & Beverage Management, Hospitality, or equivalent.
Minimum 5+ years of experience in F&B or hospitality industry.
Strong communication and leadership skills.
Knowledge of food hygiene and safety standards.
Able to work shifts, weekends, and public holidays.
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