The Corporate F&B Executive oversees, coordinates, and optimizes all food and beverage operations within a corporate headquarters or across multiple office locations. Unlike a traditional restaurant role, this position focuses on managing corporate cafeterias, executive dining rooms, pantries, vending services, and catering for high-profile internal and external corporate events.
The primary goal is to deliver high-quality, sustainable, and cost-effective culinary experiences that enhance employee well-being and align with the company's corporate culture.
Key Responsibilities
1. Operations & Vendor Management
Vendor Oversight: Act as the primary liaison between the corporation and third-party catering/F&B vendors. Monitor Vendor Service Level Agreements (SLAs) and Key Performance Indicators (KPIs).
Daily Monitoring: Oversee daily operations of corporate cafeterias, coffee shops, executive lounges, and micro-markets to ensure seamless service.
Quality Assurance: Conduct regular audits for food quality, portion control, presentation, and taste.
2. Event Catering & Hospitality
Corporate Events: Plan, coordinate, and execute F&B requirements for board meetings, town halls, client presentations, and employee engagement events.
VIP Dining: Manage high-end hospitality services for C-suite executives and VIP guests, ensuring flawless execution and premium service standards.
3. Budgeting & Financial Control
Cost Management: Assist in preparing the annual F&B budget. Monitor operational expenses, vendor invoices, and subsidy allocations.
Procurement Support: Review menu pricing, analyze consumption patterns, and implement cost-saving initiatives without compromising quality.
4. Compliance, Health & Safety
Hygiene Standards: Ensure all F&B spaces comply with local health, safety, and sanitation regulations (e.g., FDA, HACCP, or local equivalents).
Sustainability: Drive corporate wellness and sustainability goals by promoting eco-friendly packaging, reducing food waste, and sourcing sustainable ingredients.
