Executive Chef – F&B Operations

About the role

Manage all Food & Beverage operations effectively to ensure product quality, service, cost efficiency, and achievement of sales targets according to company standards.

Key responsibilities

• Manage planning and operations of Food & Beverage outlets, including menu development and kitchen operations management
• Oversee implementation of service standards and work procedures
• Control costs, inventory, and financial performance of the department
• Manage human resources including scheduling, recruitment, and training
• Coordinate operational activities with internal teams and management
• Anticipate and forecast business volume based on guest numbers, VIP, group bookings, and special requests
• Create work schedules and ensure adequate staffing at each shift
• Develop and control implementation of standards and procedures
• Analyze daily food and beverage statistics, revenue, labor, and average check against budget
• Control operational costs and manage food and beverage inventory effectively

About you

• Responsibility for recruitment process and staff quality
• Ability to prepare and submit training programs to General Manager
• Ability to conduct routine daily and monthly briefings
• Ability to attend and lead meetings, training, and briefings regularly
• Ability to coordinate with other departments for operational smoothness
• Understanding of competitor conditions and developments