F&B Executive

Establish and enforce nutritional standards for dining establishments based on accepted industry standards; review menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs; monitor food preparation methods, portion sizes, and garnishing/presentation to ensure acceptable quality; investigate and resolve complaints regarding food quality, service, or catering events; maintain sanitation records required by government agencies; test cooked food by tasting and smelling for palatability and flavor conformity; arrange for equipment maintenance and coordinate waste removal and pest control for food preparation and service areas; establish standards for generating customer feedback; maintain inventories and records of food and equipment; review catering events and vendor performance; develop systems to maintain records for cafeteria operations and conduct hygiene audits; perform miscellaneous duties; key skills include effective communication, process improvement, policy development, and documentation; able to supervise and train employees, coordinate with vendors, and manage inventory and event requirements.