Job Description & Requirements

Good knowledge in Chinese & Fusion cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

28. Manage compliance with food and beverage hygiene policies and procedures.

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Supervisor

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

· Influencing and Leading

· Delegation

· Team Work

· Negotiation

· Adaptability

· Stress Tolerance

1) Staff Supervision and Management

An F&B Executive is responsible for the direct supervision of waitstaff and kitchen staff. This role demands proactive leadership to ensure that all personnel are performing their duties to the standards expected by the establishment. It involves training staff, developing teamwork, and fostering a culture of excellence and hospitality. Effective staff management also includes scheduling shifts to ensure that the establishment is adequately staffed during peak times without overspending on labor.

The F&B Executive must also conduct performance evaluations, provide constructive feedback, and facilitate professional development opportunities for team members. Managing staff turnover and maintaining high morale among team members are also critical to prevent service disruptions and maintain quality.

2) Menu Planning and Development

Working closely with the culinary team, the F&B Executive helps to design and periodically refresh the menu. This process is driven by customer preferences, food trends, and seasonal availability of ingredients, ensuring the menu remains exciting and relevant. They must balance creativity with practicality, ensuring dishes are not only appealing but also cost-effective and easy to prepare during busy service times.

Part of menu management also involves strategic pricing to maintain profitability without deterring customers. The F&B Executive will analyze sales data to adjust prices or promote certain dishes based on their performance and popularity. Portion control is another area of focus, ensuring consistency in what is served to customers, which helps in managing food costs and reducing waste.

3) Customer Service Excellence

The ultimate goal of any F&B service is to achieve a high level of customer satisfaction. The F&B Executive oversees the service standards implemented by the staff to ensure each guest receives exceptional service. This includes training staff on how to interact with guests, manage special requests, and resolve any issues that arise, ensuring the guest leaves happy.

Handling customer feedback is a significant part of this role. The F&B Executive must be adept at managing both positive and negative feedback, using it constructively to improve service and address any recurring issues promptly. They also keep a close eye on customer satisfaction metrics and work continuously on initiatives to enhance the dining experience.

4) Inventory Management

Effective inventory management is crucial to the smooth operation of food and beverage services. The F&B Executive ensures that there is always an adequate supply of ingredients and other necessary items. They manage the inventory by forecasting needs, placing orders, and tracking the use of supplies to minimize waste and reduce costs.

The role also involves negotiating with suppliers to secure favorable terms and prices, which can directly impact the establishment’s profitability. Regular audits and checks are performed to ensure that inventory levels are maintained and that there are no discrepancies in stock levels.

5) Compliance and Safety

An F&B Executive ensures that the establishment complies with all health and safety regulations. This includes maintaining a clean and safe environment for both customers and staff. They oversee the adherence to hygiene standards in the preparation and serving of food, and conduct regular training sessions with staff to ensure everyone is updated on the latest health and safety practices.

Compliance also involves regular inspections and audits to meet local regulatory requirements and standards. This proactive approach prevents potential fines and closures, and maintains the establishment’s reputation for safety and quality.

6) Sales and Profitability

The financial performance of the F&B sector within the establishment is a direct reflection of the F&B Executive’s effectiveness. They are responsible for analyzing financial reports, identifying trends, and implementing strategies to improve profitability. This might include special promotions, revising the menu, or finding cost-saving measures in daily operations.

The F&B Executive works on optimizing the balance between costs, such as labor, food, and overheads, and revenue. They play a key role in setting budgets and financial forecasting, often coordinating with other departments to ensure that the F&B department contributes positively to the overall financial health of the establishment.

7) Marketing and Promotion

In addition to operational responsibilities, the F&B Executive collaborates with marketing teams to enhance the visibility and attractiveness of the establishment. They help design marketing campaigns and promotional events that align with the brand’s identity and appeal to the target demographic. This involves managing social media presence, overseeing advertising efforts, and engaging with customers through various marketing channels to build a loyal customer base.

The F&B Executive also evaluates the effectiveness of marketing strategies and adjusts tactics based on performance data and market trends. This continuous adjustment ensures that the establishment remains competitive and top-of-mind for consumers.

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop, Stall and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

Job Description & Requirements

Good knowledge in Chinese & Fusion cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

28. Manage compliance with food and beverage hygiene policies and procedures.

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Manager

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

· Influencing and Leading

· Delegation

· Team Work

· Negotiation

· Adaptability

· Stress Tolerance