Senior F&B Executive
Pubblicato il 16-10-2026 - Recrutement DZ-ALGER in Municipio 6
? We're Hiring: Senior F&B; Executive
? Location: United Arab Emirates (Remote)
? Employment Type: Full-Time
? Experience Level: Mid-Level to Senior
? Work Arrangement: Fully Remote
About Us
We are a construction-focused organization committed to delivering complex projects through operational excellence, disciplined management, quality assurance, commercial efficiency, and collaborative service delivery. Our distributed teams work across Project Management, Construction, Engineering, Procurement, Commercial, Legal, Finance, Human Resources, Hospitality, Food and Beverage (F&B;), Facilities Management, Quality, HSE, Consultants, Contractors, Suppliers, Logistics, Administration, Information Technology, and Executive Leadership to maintain high service standards, optimize operational performance, and deliver exceptional dining and hospitality experiences across our business environments and associated facilities.
The Role
We are seeking an experienced Senior F&B; Executive to oversee food and beverage operations, coordinate service delivery, monitor operational performance, and ensure consistent quality, efficiency, and customer satisfaction across assigned hospitality outlets, dining facilities, catering operations, or food service environments.
The successful candidate will support operational planning, staff supervision, menu coordination, inventory control, cost management, food safety compliance, supplier coordination, and service improvement initiatives. This role requires strong leadership, commercial awareness, customer service expertise, and the ability to coordinate cross-functional teams while maintaining high standards of food quality, hygiene, safety, and operational excellence.
Key Responsibilities
- Oversee daily food and beverage operations to ensure efficient service delivery and consistent operational standards.
- Coordinate activities across restaurants, cafés, bars, catering facilities, staff dining areas, event venues, or other assigned F&B; operations.
- Ensure food and beverage services meet established quality standards, customer expectations, and organizational requirements.
- Develop and implement operational procedures, service standards, and workflow guidelines for F&B; activities.
- Monitor daily service operations and identify opportunities to improve efficiency, consistency, and customer satisfaction.
- Coordinate with management to establish operational objectives, service priorities, performance targets, and improvement plans.
- Support the development and implementation of food and beverage operating plans aligned with organizational goals.
- Monitor operational performance and provide regular updates to management regarding service quality, revenue, costs, staffing, and operational risks.
- Supervise F&B; team members and coordinate daily work assignments, shift coverage, and service responsibilities.
- Provide guidance and support to restaurant supervisors, service staff, bartenders, baristas, cashiers, kitchen personnel, and catering teams as applicable.
- Ensure staffing levels are appropriate for operational demand, reservations, events, and anticipated customer volumes.
- Coordinate staff schedules, shift handovers, attendance monitoring, leave coverage, and workload distribution.
- Support recruitment, onboarding, orientation, and integration of new F&B; employees.
- Identify staff training needs and coordinate development activities to strengthen service quality and operational competence.
- Conduct performance reviews and provide constructive feedback to improve individual and team performance.
- Promote teamwork, accountability, professionalism, and effective communication across F&B; teams.
- Ensure employees understand organizational policies, service standards, hygiene requirements, and operational procedures.
- Support employee engagement and encourage a positive, customer-focused working environment.
- Monitor staff presentation, grooming, punctuality, conduct, and adherence to established hospitality standards.
- Coordinate with Human Resources on staffing requirements, employee relations matters, training records, and workforce planning.
- Establish and maintain service procedures for guest reception, order taking, food delivery, beverage preparation, billing, and customer follow-up.
- Monitor service speed, order accuracy, table management, queue times, and overall customer experience.
- Ensure dining areas, service stations, counters, beverage stations, and customer-facing facilities are properly prepared and maintained.
- Coordinate reservations, special requests, group dining arrangements, corporate functions, and hospitality events where applicable.
- Support the planning and execution of banquets, conferences, private functions, corporate gatherings, and other catered events.
- Coordinate with kitchen teams to ensure timely food preparation, appropriate presentation, and smooth service delivery.
- Monitor food presentation, portion consistency, serving temperatures, and adherence to approved menu specifications.
- Resolve customer complaints, service delays, incorrect orders, and other operational issues professionally and promptly.
- Investigate recurring customer concerns and recommend corrective measures to prevent similar issues.
- Collect and analyze customer feedback, satisfaction surveys, service reviews, and other relevant performance information.
- Identify opportunities to enhance the dining experience, improve service standards, and strengthen customer retention.
- Ensure that customer complaints and significant service incidents are documented and escalated when necessary.
- Maintain professional relationships with customers, corporate clients, event organizers, suppliers, and internal stakeholders.
- Coordinate menu planning and menu updates with chefs, kitchen managers, nutrition specialists, and relevant management personnel.
- Review menu offerings based on customer preferences, seasonal availability, operational capabilities, and commercial objectives.
- Support menu engineering activities to evaluate item popularity, contribution margins, ingredient costs, and sales performance.
- Assist with developing new food and beverage concepts, promotional offerings, seasonal menus, and special-event packages.
- Coordinate the introduction, testing, approval, and launch of new menu items and beverage products.
- Ensure menu descriptions, pricing, allergen information,
and product details are accurate and appropriately communicated.
- Support the preparation of standardized recipes, portion specifications, beverage recipes, and food presentation guidelines.
- Monitor portion control and ensure food and beverage products are prepared according to approved specifications.
- Coordinate with kitchen teams to maintain consistent quality across different shifts, outlets, and service periods.
- Review customer feedback and sales data to identify opportunities for menu improvement and product optimization.
- Support the evaluation of special dietary requests, food allergies, and other customer-specific requirements.
- Ensure that allergen information is managed appropriately and communicated to relevant personnel.
- Coordinate with chefs and procurement teams to assess ingredient availability, product substitutions, and menu feasibility.
- Monitor food and beverage purchasing requirements and ensure orders reflect anticipated demand and approved budgets.
- Coordinate with Procurement and Supply Chain teams to source food ingredients, beverages, packaging, cleaning supplies, and operational consumables.
- Evaluate supplier performance in terms of product quality, delivery reliability, pricing, service responsiveness, and compliance.
- Review supplier quotations and support purchasing decisions in accordance with organizational procurement procedures.
- Maintain relationships with approved suppliers and communicate quality concerns, delivery issues, and changing operational requirements.
- Verify that delivered food and beverage products meet approved specifications, quantities, quality expectations, and shelf-life requirements.
- Coordinate with receiving and warehouse personnel to ensure deliveries are checked, recorded, and stored appropriately.
- Monitor inventory levels for food ingredients, beverages, packaging materials, service supplies, and other operational items.
- Establish and maintain inventory monitoring procedures to reduce shortages, overstocking, spoilage, and unnecessary expenditure.
- Conduct or coordinate regular stock counts and investigate discrepancies between physical inventory and recorded balances.
- Monitor stock rotation using appropriate first-in, first-out or first-expired, first-out practices.
- Ensure perishable products are labeled, dated, stored, and monitored according to applicable food safety requirements.
- Identify slow-moving, obsolete, damaged, expired, or excess inventory and coordinate appropriate corrective action.
- Monitor wastage levels and implement measures to reduce food waste, beverage waste, and avoidable operational losses.
- Analyze stock consumption patterns and recommend appropriate purchasing quantities and replenishment schedules.
- Coordinate with Finance and Inventory Management teams to maintain accurate stock records and cost information.
- Monitor food costs, beverage costs, labor costs, operating expenses, and other key financial indicators.
- Support the preparation and monitoring of departmental budgets, revenue forecasts, cost estimates, and expenditure plans.
- Analyze actual performance against budget and investigate significant cost variances.
- Identify opportunities to improve gross margins, purchasing efficiency, portion control, and labor productivity.
- Monitor pricing structures and support the evaluation of menu profitability and promotional pricing strategies.