Minimum 3 years of relevant experience in F&B operations or purchase supervision.
Strong understanding of procurement procedures, inventory control, and vendor coordination.
Proven ability to collaborate with culinary and service teams to maintain food and service quality.
Solid knowledge of hygiene standards and food safety regulations.
Excellent leadership, communication, and organizational skills.
Proficiency in reporting and operational documentation.
Experience
:
3 to 5 years
Responsibilities
:
Job Responsibilities – Operation Executive (F&B)We are looking for a proactive, detail-oriented, and experienced Operation Executive to manage the daily operations of our Food & Beverage (F&B) unit. The ideal candidate will play a key role in maintaining operational excellence, ensuring consistent service quality, and driving efficiency across all F&B functions.Key Responsibilities:
Daily Operations Management
Oversee and coordinate daily F&B operations to ensure seamless workflow, timely service, and guest satisfaction.
Collaborate closely with kitchen and service teams to synchronize activities and resolve operational issues.
Monitor food preparation and service processes to uphold established quality and presentation standards.
Procurement & Inventory Control
Supervise the daily purchase of raw materials and supplies in line with operational demands and cost control targets.
Check and verify the quality, quantity, and specifications of all incoming goods.
Maintain updated inventory records and ensure optimal stock levels to support uninterrupted operations.
Conduct regular stock audits and report discrepancies promptly.
Vendor & Supplier Management
Liaise with approved vendors and suppliers to negotiate pricing, delivery timelines, and service terms.
Ensure timely procurement of quality products and evaluate vendor performance periodically.
Source alternative suppliers when necessary to ensure cost-efficiency and continuity.
Quality Assurance & Compliance
Work closely with culinary and service teams to implement and monitor quality control measures across the F&B unit.
Enforce hygiene, sanitation, and food safety protocols in compliance with local health regulations and internal policies.
Take corrective actions promptly to address non-compliance or service lapses.
Team Leadership & Coordination
Supervise, train, and support F&B service staff to maintain high standards of professionalism and performance.
Conduct daily briefings and coordinate staff scheduling to ensure adequate manpower coverage.
Foster a positive work environment that encourages collaboration and accountability.
Reporting & Documentation
Prepare and submit accurate daily, weekly, and monthly reports covering stock, purchase, and operational KPIs.
Track key performance metrics and recommend improvements to senior management.
Ensure proper documentation and record-keeping for audits and internal reviews.
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