Outlet Executive F&B

An F&B Outlet Executive is responsible for the day-to-day operations of a food and beverage outlet, overseeing service staff, ensuring quality standards are met, managing customer experiences, maintaining inventory, and driving sales within their assigned restaurant, bar, or café, while adhering to company policies and regulations. Key responsibilities of an F&B Outlet Executive: Operational Management: Supervise and manage service staff, including scheduling, training, performance evaluations, and disciplinary actions. Ensure smooth operation of the outlet by monitoring service flow, table management, and guest flow. Implement and maintain standard operating procedures (SOPs) related to food and beverage service, hygiene, and safety. Monitor inventory levels of food, beverages, and supplies, placing orders as needed to maintain stock. Conduct regular quality checks on food and beverage presentation to ensure consistency.