Food & Beverage Operations Executive

About the role

The Food & Beverage Operations Executive will lead the delivery of high‑quality service, food hygiene and safety standards across the banquet and front‑of‑house areas. Reporting to the manager, you will ensure smooth operations, optimise outlet performance and continuously improve the guest experience in a fast‑paced environment.

Key responsibilities

• Assist the manager in overseeing banquet department operations, administration and budget planning.
• Ensure all service procedures meet the required standards and function rooms are set‑up according to banquet event orders.
• Maintain cleanliness of banquet areas and supervise casual labour to uphold service and grooming policies.
• Control staffing and labour costs, ensuring efficient deployment of work hours.
• Monitor guest satisfaction, proactively address requests and train team members to anticipate needs.
• Communicate with the sales team to understand guest requirements and coordinate delivery.
• Support continuous improvement initiatives and undertake additional tasks as required.

Required profile

• GCE “O” Level certificate or specialist certification in culinary arts.
• 2‑3 years of relevant experience in food and beverage operations with a food hygiene certification.
• Ability to work flexible shifts, including weekends, evenings and public holidays.
• Strong multitasking, time‑management and leadership abilities.
• Excellent communication and interpersonal skills for interaction with diverse colleagues and customers.

Required skills

• Food hygiene certification
• Culinary arts certification