Senior F&B Executive

🏗 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 disciplined contract management, commercial excellence, risk control, and collaborative project delivery. Our distributed teams collaborate across Project Management, Construction, Engineering, Procurement, Commercial, Legal, Finance, Human Resources, Design, Quality, HSE, Consultants, Contractors, Suppliers, Logistics, Administration, Information Technology, and Executive Leadership to deliver high-quality hospitality, commercial, and operational environments that meet strong standards of service, efficiency, compliance, and customer experience.

The Role

We are seeking an experienced Senior F&B Executive to support and oversee food and beverage operations, service standards, commercial performance, and operational coordination across assigned hospitality and project-related environments. The ideal candidate will provide strong leadership throughout the F&B lifecycle, from outlet planning, menu coordination, procurement, staffing, and pre-opening activities through daily operations, quality control, cost management, guest experience, and continuous improvement. This role will work closely with management, chefs, service teams, procurement, suppliers, contractors, consultants, finance, and other stakeholders to ensure efficient and commercially successful F&B operations.

Key Responsibilities

• Oversee day-to-day food and beverage operations across assigned outlets, facilities, or hospitality environments.
• Ensure consistently high standards of food quality, service, presentation, cleanliness, and guest experience.
• Lead and coordinate F&B teams to achieve operational, service, revenue, and customer satisfaction objectives.
• Develop and implement operational procedures, service standards, checklists, and workflow processes.
• Monitor daily operations and identify opportunities to improve efficiency, productivity, service quality, and profitability.
• Coordinate opening, closing, shift handover, and daily operational procedures.
• Ensure appropriate staffing levels, duty allocations, shift schedules, and workforce coverage.
• Support recruitment, onboarding, training, coaching, and performance management of F&B personnel.
• Establish clear performance expectations for service staff, supervisors, and outlet teams.
• Conduct regular briefings, team meetings, service reviews, and operational updates.
• Monitor employee attendance, punctuality, grooming, conduct, and adherence to service standards.
• Develop and maintain high standards for guest interaction, hospitality, communication, and complaint handling.
• Resolve guest concerns and service issues promptly and professionally.
• Monitor customer feedback, reviews, satisfaction scores, and recurring service issues.
• Develop corrective actions and service improvement initiatives based on customer feedback.
• Coordinate with culinary teams to ensure menu items are delivered consistently and according to approved standards.
• Monitor food presentation, portion control, product availability, and service timing.
• Coordinate menu planning, menu engineering, product selection, and seasonal offerings where required.
• Review menu pricing and product profitability in coordination with management and finance teams.
• Monitor food and beverage revenue, sales performance, average spend, and outlet profitability.
• Prepare and review operational reports covering sales, costs, staffing, inventory, customer feedback, and performance.
• Monitor food and beverage costs and identify opportunities to reduce unnecessary expenditure.
• Establish and monitor controls for food cost, beverage cost, wastage, portion sizes, and product usage.
• Conduct regular inventory checks and coordinate stocktaking activities.
• Monitor stock levels and coordinate replenishment requirements with procurement and suppliers.
• Ensure appropriate storage, handling, labeling, rotation, and control of food and beverage products.
• Implement appropriate FIFO and stock rotation practices to minimize spoilage and wastage.
• Investigate inventory discrepancies, excessive wastage, shortages, and unexplained variances.
• Coordinate purchasing requirements with Procurement, Finance, Logistics, and approved suppliers.
• Evaluate supplier performance based on quality, pricing, delivery reliability, product availability, and service.
• Support supplier negotiations and commercial reviews where required.
• Ensure products and supplies are sourced in accordance with approved specifications and organizational requirements.
• Coordinate with construction and project teams regarding F&B fit-out, equipment, kitchen layouts, service areas, storage facilities, and operational readiness.
• Review proposed F&B spaces and layouts from an operational and service-efficiency perspective.
• Provide practical operational input regarding kitchen workflow, service flow, storage, equipment placement, customer circulation, and back-of-house requirements.
• Participate in pre-opening planning, operational readiness assessments, mock service activities, and soft-opening programs.
• Coordinate equipment testing, operational trials, and readiness checks before opening new outlets or facilities.
• Develop pre-opening checklists covering staffing, menus, equipment, supplies, SOPs, training, and operational requirements.
• Ensure food and beverage equipment, utensils, serviceware, and operational assets are available and maintained appropriately.
• Coordinate maintenance requirements for kitchen equipment, refrigeration, beverage systems, service equipment, and other operational assets.
• Work closely with Engineering and Maintenance teams to address equipment failures and operational disruptions.
• Monitor food safety, hygiene, sanitation, allergen management, and safe food-handling practices.
• Ensure F&B operations comply with applicable United Arab Emirates food safety, health, hygiene, licensing, regulatory, and organizational requirements.
• Coordinate required inspections, certifications, permits, and regulatory documentation with relevant teams.
• Conduct regular operational inspections to identify hygiene, safety, service, or compliance deficiencies.
• Ensure appropriate cleaning schedules, sanitation procedures, pest-control measures, and waste-management practices are maintained.
• Monitor compliance with workplace health and safety procedures across kitchens, restaurants, service areas, storage areas, and back-of-house facilities.
• Support incident reporting, investigation, corrective action, and prevention related to food safety, guest safety, or operational incidents.
• Develop and maintain SOPs for service operations, food handling, opening and closing, cash handling, inventory, cleaning, and emergency procedures.
• Ensure employees are trained and competent in applicable F&B procedures and service standards.
• Coordinate cross-functional activities with Finance, Procurement, HR, Marketing, Sales, Facilities, Engineering, HSE, and Project Management teams.
• Support promotional activities, special events, corporate functions, banquets, and customer engagement initiatives.
• Coordinate F&B requirements for meetings, events, conferences, project functions, and other special occasions.
• Monitor event execution, service staffing, menus, equipment, supplies, and guest requirements.
• Analyze operational data and recommend improvements to revenue, productivity, service quality, and cost performance.
• Identify opportunities for upselling, cross-selling, promotions, loyalty initiatives, and revenue enhancement.
• Monitor market trends, customer preferences, competitor offerings, and emerging F&B concepts.
• Recommend new products, service concepts, menu opportunities, and operational innovations based on market trends.
• Maintain strong relationships with internal stakeholders, suppliers, contractors, consultants, and business partners.
• Prepare management presentations and operational performance updates for senior leadership.
• Support budgeting, forecasting, annual business planning, and capital expenditure planning for F&B operations.
• Monitor approved F&B budgets and ensure spending remains aligned with business objectives.
• Support continuous improvement initiatives focused on service excellence, operational efficiency, cost control, and customer satisfaction.
• Provide mentoring and leadership to supervisors, outlet managers, service teams, and junior F&B personnel.
• Promote a professional, customer-focused, collaborative, and performance-driven culture across F&B operations.
• Perform additional food and beverage, hospitality, operational, commercial, and project support responsibilities as required by management.