Finance Executive

**Job Overview**:
The person will oversee all aspects of the office cafe's operations, ensuring exceptional food quality, service standards, and profitability. This role requires a proactive leader who can manage the day to day operations, lead a team, manager expenses and create a welcoming environment for employees and visitors.

**Key Responsibilities**:
**Operational Management**
- Oversee the daily operations of food and beverage services to ensure smooth and efficient functioning.
- Maintain high food and beverage standards, ensuring consistent quality and presentation.
- Manage inventory, order supplies, and control stock levels to avoid shortages or excess.
- Ensure strict adherence to health and safety regulations, including food safety and sanitation guidelines.

**Staff Management**
- Develop staff schedules, assign responsibilities, and ensure adequate coverage for all shifts.
- Conduct regular performance evaluations, offer constructive feedback, and foster professional growth.
- Resolve any staff issues promptly, maintain high team morale, and ensure a positive work environment.

**Financial Management and Budgeting**
- Monitor and control departmental costs to meet financial targets and achieve profitability.
- Develop, manage, and track budgets, ensuring all financial goals are met and resources are used efficiently.
- Handle pricing strategies, promotions, and special offers to maximize revenue.
- Analyze financial reports regularly to identify trends, track expenses, and implement improvements for cost control.
- Ensure the department operates within budget limits while maintaining high standards of service.

**Customer Service and Experience**
- Ensure that guests consistently receive high-quality service and enjoy an exceptional dining experience.
- Address customer complaints and concerns professionally, ensuring prompt resolutions to enhance guest satisfaction.
- Actively seek guest feedback and implement improvements based on customer insights.

**Menu Planning and Development**
- Collaborate with chefs and kitchen staff to create and update menus, ensuring alignment with the establishment’s theme and concept.
- Introduce new dishes, regularly review menu performance, and make adjustments based on guest feedback and financial outcomes.
- Monitor menu profitability and adjust offerings to maximize revenue while maintaining food quality.

**Collaboration with Other Departments**
- Collaborate with event planning, and other management teams to ensure seamless operations across the business.
- Coordinate with suppliers and vendors to ensure timely and efficient delivery of quality ingredients and materials.
- Partner with the team to design custom menus and tailor services for special events and functions.

**Reporting and Business Performance**
- Prepare regular operational reports on sales, expenses, inventory levels, and customer satisfaction.
- Provide detailed reports to senior management on key performance indicators, including financial outcomes, guest feedback, and staff performance.
- Drive a profitable operating business by focusing on cost-effective practices and high-quality service to increase revenue and reduce unnecessary expenses.

**Required Skills and Competencies**:

- **Leadership & Team Management**:Ability to lead, resolve conflicts, and delegate tasks effectively.
- **Communication Skills**: Strong interpersonal, customer service, and negotiation skills.
- **Financial Acumen**: Expertise in budgeting, cost control, profit management, and pricing strategies.
- **Operational Knowledge**: Understanding of inventory management, health and safety compliance, and quality control.
- **Culinary Knowledge**: Understanding of menu development, beverage pairing, and sustainability practices.

Schedule:

- Day shift

Work Location: In person