F&B Executive

Duties & Responsibilities:

Operational:

• Participate and assist in coordinating F&B events, functions and projects.
• Assist Director of Food & Beverage to prepare F&B promotion calendar and disseminates promotions and offerings.
• Collaborate with the Marketing and Events teams to develop and promote food and beverage events and promotions.
• Overseeing the food and drink inventory and expenses.
• Manages online reservation of F&B and ensures prompt response provided to guests.
• Work closely with the Executive Chef and culinary team to ensure back-of-the-house needs are being met.
• Ensures valid and renewal of various licences, e.g. Liquor Licence, Public Entertainment Licence, Singapore Food Agency licences, etc.
• Handles purchase requisitions for the department and coordinates with Purchasing Department with the necessary follows up.
• Able to construct meeting minutes and keep accurate records of meeting minutes.
• Provide reminders to managers and paperwork processing such as: performance reviews due, new hire/termed colleagues paperwork, appointments, messages, spreadsheets and files.
• Provides full spectrum of office administrative support to the F&B Division.

Administrative:

• Provide administrative support to the division, supporting the Director of Food & Beverage and to Executive Chef.
• Manage internal/external parties requests/queries to ensure smooth work process.
• To reply all emails on inquiries or assistance from other departments, and responsible for drafting letters, reply simple guests’ comments, keeping and maintaining records.
• Assist with OT requisitions, casual labour requisition, leave applications, F&B operation related administrative work, including checking of monthly timesheets for F&B department.
• Responsible for timely compilation of reports for onward submission, e.g. weekly flash report, monthly snapshot report of hotel’s performance, prepare variance performance analysis report, scheduling, manage policy/ procedural paperwork, forecast, and annual budgeting.
• Monitor and analyse sales and performance data to identify areas for improvement and implement strategies to enhance profitability.
• Handles database management of customers’ database derived from guests’ comments card.

Requirements:

• Candidate must possess at least Diploma, Advanced/Higher/Graduate Diploma, in food & beverage, hospitality, business or related fields.
• Good communication, telephone, interpersonal and customer relations/service skills.
• Have strong hotel operating system knowledge will be advantageous.
• Self-motivated and able to work independently and under pressure
• Meticulous and able to adhere to procedures and instructions well
• Flexible/Adaptable with work assignment and ability to multitask
• Capable of building and managing relationships with various department.
• Proficiency in Microsoft Office and event management software
• Ability to work well under pressure and meet tight deadlines.