F & B Executive

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F & B Executive
Work Dynamics

**What this job involves**:
Navigating through the gruelling demands of dining operations
For many people in the food industry, a busy kitchen and a military unit operate similarly—both require rigour, discipline and precision for success. So if you’re looking to grow your strength in the F&B area, this role may be perfect for you

This position aligns with the Experience Services Platform, which is responsible for food service programs at a defined Client real estate portfolio. The Experience Executive Food Services is responsible for all aspects of food services program including cafes, micro markets, conference centres, catering, office coffee & beverage service as well as vending. This role is responsible for ensuring program is delivered effectively and not only meets the client’s desired outcomes but exceeds their expectations.

Job Responsibilities
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Review & plan menus and food utilization based on anticipated number of guests, nutritional value, ,popularity
Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, service, or special events catering.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity prior to beginning of food service.
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control for food preparation & service area.
Maintain food and equipment inventories and keep inventory records.
Record the number, type, and cost of items sold in order to determine which items may be unpopular or less preferred.
Review work procedures and operational processes of the catering vendor in order to determine ways to improve service, performance, and/or safety.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients
Reviews food production schedules and catering events to determine variety and quantity of foods to prepare.
Performs miscellaneous job-related duties as assigned.
Ensure the delivery of all operational requirements as per the client scope of works across site
Ensure compliance with client Health, Safety, Environment and Risk Management policies and procedures
Monitors and manages 3rd party vendor performance related to Food Service program delivery
Knowledge, Skills & Abilities to look into complaints about food quality and service and see to it that such issues are resolved accordingly.
Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role.
Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends
Management of events is the key element of F & B. Managing indoor & outdoor events time to time.
Preparation & reviewing of different Menu’s as per the pulse of the employee & managing the employee feedback
Coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency.
Ensuring proper documentation and keeping records (sanitation, food subsidy records, etc.) up to date and consistent with government standards

In-depth understanding of the role’s ins and outs
You’ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them, when necessary, will prove useful. You’ll also have solid background in formulating policies and developing new strategies and procedures.

Excellent vendor management skills and good working knowledge of important catering elements—including supplies, equipment, services ordering, and inventory control—are also helpful.

Mastery in the field
You should have earned an experience minimum 4 years in Facility Management - F & B Services (Corporate Catering). We’ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise.

Bachelor’s Degree, or master’s degree, preferred, or equivalent combination of education
and experience.
Minimum of 4 years progressive experience in foodservice/hospitality management experience
Ability to work with clients at all levels of an organization
Strong vendor management experience
Exhibits strong communication, presentation and listening skills.
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Wor