Total 7 Senior Executive beverage manager job vacancies in F&B / Tourism / Hospitality category in Indonesia

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Food & Beverage Executive is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the Food & Beverage Executive, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the guests always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Understand dietary requirements and offer appropriate suggestions.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Food & Beverage Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 1-2 years in a similar position at a 4/ 5-star category hotel.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

Reporting to the Head of Operations, the Logistics Executive (Inventory) is responsible for Inventory Management, including the movement of inventory from Inbound, Storage and Outbound. To ensure that established Inventory Management processes are followed both in the ERP/WMS systems and physical process. Constant review existing processes for improvements or establish new processes based on business needs.

Job Description

Inventory Management:

·      Monitor and maintain accurate inventory levels

·      Track stock movements to prevent shortages or overstocking

·      Conduct regular inventory audits to ensure accuracy

Order Processing:

·      Receive and process customer orders in a timely and accurate manner in WMS Pre-wave Module.

Shipping and Delivery Coordination:

·      Arrange and coordinate shipments, including selecting appropriate Trucks and provide timely updates to customers or stakeholders

·      Handle issues such as updating customer service on the change of shipping date or moving the deliver for next day for out-of-stock situations.

Transportation Management:

·      Plan and optimize transportation routes to ensure timely and cost-efficient delivery using WMS routes set up.

Problem-Solving and Issue Resolution:

·      Resolve issues related to inventory discrepancies, shipment delays, or damaged goods.

·      Provide timely report to the respective warehouse team lead.

Communication and Collaboration:

·      Collaborate with internal departments (e.g., customer service, sales, purchasing, warehouse) to ensure smooth logistics operations

·       Other assignments that may be required by HOD. 

Requirements

To function well, this position requires:

·      Min. Diploma in Logistics/Supply Chain Management and or,

·      Min. 5 years of experience in related field, preferably F&B Operational related role.

·      Possess positive attitude and initiative

·      Ability to lead and work well as a team

·      Possess good communication skills – both written and verbal

The Logistics Executive is responsible to ensure that agreed expectations are established and achieved.  Heads of Departments will use the evaluation instruments that are relevant to their departments for this evaluation.

Work location: Bedok

Working hours: Mon-Fri (11am to 8pm) & Sat (9am to 1pm).

An F&B Executive oversees the daily operations of food and beverage outlets. Their core responsibilities include

managing front-of-house staff, ensuring strict hygiene standards, controlling inventory and costs, and delivering exceptional customer service

. They act as the vital bridge between upper management and the serving staff.

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Daily Operations

• Floor Management: Supervise daily opening, closing, and shift handovers, ensuring service runs smoothly and efficiently.
• Customer Engagement: Interact with guests, handle special requests, and address feedback or complaints to ensure high satisfaction.
• Event Coordination: Plan and execute banquet events, private parties, or corporate gatherings, working closely with kitchen and service teams. [1, 2, 3, 4, 5]

Staff Leadership

• Training and Development: Train, mentor, and motivate waitstaff, bartenders, and hosts.
• Scheduling: Plan staff duty rosters based on peak hours and business demands.
• Performance Evaluation: Monitor grooming, attire, and service delivery, providing regular coaching to maintain brand standards. [1, 2, 3, 4, 5]

Financial & Inventory Management

• Stock Control: Conduct regular scheduled inventories, order supplies, and requisition items as needed.
• Cost Control: Implement and strictly enforce the FIFO (First In, First Out) method to minimize food wastage and spoilage.
• Sales Tracking: Assist in managing labor and supply costs alongside the Restaurant Manager or Unit Manager, and monitor revenue goals. [1, 2, 3, 4, 5]

Compliance & Safety

• Hygiene Standards: Enforce strict compliance with local health codes, food safety, and sanitation regulations.
• Safety Policies: Report accidents, injuries, or unsafe working conditions to management immediately and ensure staff adhere to emergency and security procedures. [1, 2, 3]

JOB DESCRIPTION

Job Title

Food & Beverage Executive

Occupation

F&B EXECUTIVE

Job Description & Requirements

Job Description & Requirements
Coordinating daily restaurant operations

Delivering superior food and beverage service and maximizing customer satisfaction
Responding efficiently and accurately to restaurant customer complaints
We are looking for a F&B Executive to be under training to lead all aspects of our business. You will deliver a high-quality service standards and motivate our staff to provide excellent customer service. Your responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high productivity, quality, and customer-service standards.To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the front line operations efficiency and back of the house management experience is also essential, as you will set work schedules, oversee food prep and make sure we comply with health and safety regulations.We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant marketing efforts
Recommend ways to reach a broader audience
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations

1. Requirements

Degree holder or equivalent
Strong leadership, motivational and people skills
Keen interest to learn operational and management skills
Ability to multi-task and excellent organizational skills
Ability to adapt in fast - paced and fast - changing environment
Able to keep up with operations/shift hours
Ability to cope with stress and unforseen circumstances

2. SKILLS
Ability to MultitaskManagement SkillsLeadershipMicrosoft ExcelQuality ControlRestaurantsStressHousekeepingInterpersonal SkillsInventoryOperations ManagementSanitationComplianceCashieringCustomer SatisfactionTeam PlayerCustomer ServiceHospitality

3. KEY INFORMATION

Job Function F&B Position

Level Executive

Minimum Years of Experience 2

Employment Type Full Time

Minimum Qualification Level Bachelor's Degree or equivalent

Field of StudyBusiness & Administration n.e.c. (including entrepreneurship), Hospitality Mgt, Culinary Skills Degree

Monthly Salary Range (SGD)$2,800 - $3,800

Government Support No schemes selected

4. WORKPLACE DETAILS
Workplace Address Local

Postal Code 408528

Block/House No: 1 Engku Aman Turn, #01-03

Building Name: Wisma Geylang serai

2.

SKILLS

Ability to Multitask

Administration

Compliance

Customer Satisfaction

Customer Service

Cut

Entrepreneurship

Leadership

Management Skills

Marketing

Sanitation

Stress

3.

KEY INFORMATION

Job Post Duration

14 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Executive

Minimum Years of Experience

2

Employment Type

Full Time

Flexible Work Arrangement

Telecommuting

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Business & Administration n.e.c. (including entrepreneurship)

Monthly Salary Range (SGD)

$2,800 - 3,800

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

This position involves multiple workplace locations in Singapore

5.

SCREENING QUESTIONS

Question 1

Are you prepared to work on weekends and Public Holidays

(Yes/No)

Question 2

Are you prepared to do multi-tasking work

(Yes/No)

Question 3

Are you prepared to do shift duties / split shift duties

(Yes/No)

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures.
• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas.
• Liaises with the outlet manager to actively encourage a professional and dedicated team.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings.
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate.
• Remembers guests’ preferences and guests’ names to extend adequate personalized service.
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens.
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served.
• Makes sure all silver and glassware are polished, wiped and spotless.
• Keep all side stations clean at all times.
• Upkeeps and clears tables between courses throughout the dining experience.
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit.
• Follows through opening and closing duties.
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest.
• Actively engages in upselling and adds value.
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly.
• Ensures efficiency of work in dishwashing, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow-up.
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates.
• Proactive, innovative with in-depth Food & Beverage and market knowledge.
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.
• Provides a high level of Safety and Security for guests and colleagues.
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Ensures NEA rules and regulations are met and achieved.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years of relevant experience in an international cuisine restaurant.
• At least 1 year of relevant experience in a similar capacity is an advantage.
• Additional improvement programs in Food & Beverage are an advantage.
• Working knowledge of Microsoft Office.
• Pre-opening experience preferred.
• Fine dining experience will be an advantage.
• Guests, people-oriented.
• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Technical service skills.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader and team player. Builds strong rapport, and coordinates with the team.
• Able to work and thrive within a culturally diverse environment.
• Able to embrace and respond to change effectively.
• Flexible and adaptable to different working locations.
• Sense of urgency and ability to priorities.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures. 
• Oversees the set-up and operation of a station/section in a restaurant. 
• Supervises and participates in running an efficient and profitable operation in the assigned areas.  
• Liaises with the outlet manager to actively encourage a professional and dedicated team. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times. 
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings. 
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate. 
• Remembers guests’ preferences and guests’ names to extend adequate personalized service. 
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens. 
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served. 
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers. 
• Serves food/beverage and all condiments correctly in a timely and efficient manner and at the correct temperature. 
• Arrange and maintain all assigned side stations and continually stock each station before and after every shift to always be adequately stocked. 
• Makes sure all silver and glassware are polished, wiped and spotless. 
• Keep all side stations clean at all times. 
• Upkeeps and clears tables between courses throughout the dining experience. 
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit. 
• Follows through opening and closing duties.  
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest. 
• Actively engages in upselling and adds value. 
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly. 
• Ensures efficiency of work in dishwashing, pantry, and service preparations. 
• Ensures cleanliness and work safety in food preparation and service areas. 
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.  

Provides a Leading and Consistent Guest Experience  

• Promotes sales through direct guest contact.  
• Constantly obtains guest feedback during operation ensuring guest satisfaction. 
• Handles minor complaints and reports to the managers for proper follow-up. 
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates. 
• Proactive, innovative with in-depth Food & Beverage and market knowledge.  
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.  
• Provides a high level of Safety and Security for guests and colleagues.  
• Checks daily opening and closing duties. 

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.  
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 
• Consistently develops in self-learning and development of own skills and knowledge. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 
• Ensures NEA rules and regulations are met and achieved.   
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned. 

• Manage and supervise daily food and beverage service operations to ensure smooth functioning of the restaurant or dining area.

• Ensure high standards of food quality, presentation, and service are maintained at all times.

• Coordinate with the kitchen team to ensure timely preparation and delivery of food orders.

• Supervise and guide service staff such as waiters, stewards, and hosts to maintain efficient service.

• Greet guests when required and ensure they receive professional and courteous service.

• Handle customer complaints or special requests and resolve issues promptly to maintain customer satisfaction.

• Monitor guest feedback and take necessary actions to improve the dining experience.

• Ensure cleanliness, hygiene, and safety standards are followed in the dining and service areas according to food safety regulations.

• Assist in planning staff schedules and support the training of new employees on service standards and procedures.

• Monitor inventory levels of food, beverages, and service supplies and coordinate with the purchasing department for replenishment.

• Ensure proper storage and handling of food and beverage items to avoid wastage and maintain quality.

• Support cost control measures by minimizing waste and ensuring efficient use of resources.

• Assist in implementing promotional activities, special menus, and events to enhance customer engagement and sales.