Food & Beverage Executive / Supervisor / Captain

Job Summary:

The F&B Executive is responsible for supervising daily service operations in the restaurant, ensuring consistent delivery of high-quality food and beverage experiences. This role upholds all brand standards and complies with local regulations related to health, safety, and hygiene.

Key Responsibilities:

Conduct shift briefings to communicate daily activities, priorities, and operational requirements.

Handle guest feedback and complaints promptly and record them for follow-up action.

Oversee cash handling, payment procedures, and daily banking reports.

Ensure all cash security procedures are strictly followed.

Monitor and maintain the condition of restaurant service equipment and guest facilities.

Support stock control, inventory management, and loss prevention measures.

Assist in menu and wine list development to enhance the guest dining experience.

Supervise outlet service standards and ensure smooth operation during functions and events.

Collaborate with the Restaurant Manager on manpower planning, training, and departmental budgeting.

Accountability:

Direct Reports: Guest Service Associates / F&B Attendants

Key Metrics: Timely and accurate completion of daily operational tasks, adherence to service standards, and guest satisfaction.

How do I deliver this?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests

True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.

Diploma or equivalent in Hotel Management, Food & Beverage, or a related discipline.

Minimum 1–2 years of relevant experience in restaurant operations