Food & Beverage Executive

The Food & Beverage Executive is responsible for delivering elevated, intuitive and engaging dining experiences across all outlets, including restaurants, bars, in-room dining and events.

This role goes beyond service execution, taking ownership of service flow, guest engagement and operational coordination. The Food & Beverage Executive supports supervisors and managers in ensuring seamless operations, maintaining high standards and driving guest satisfaction while contributing to team performance and development.

• Minimum 1–3 years of experience in Food & Beverage operations, preferably in a luxury or lifestyle environment.

• Strong knowledge of food service, beverages and dining operations.

• Good communication and interpersonal skills.

• Experience with POS and electronic ordering systems.

• Knowledge of food hygiene and safety standards.

• Ability to work in a fast-paced and dynamic environment.

• Positive attitude, leadership potential and willingness to learn.

• Flexibility to work shifts, weekends and public holidays.

GENERAL DUTIES

• Deliver exceptional, personalised and detail-oriented service to all guests.

• Take ownership of service sections, ensuring smooth and efficient operations.

• Coordinate with kitchen and bar teams to ensure timely and accurate service delivery.

• Support daily outlet operations across restaurant, bar, banquets and in-room dining.

• Maintain a clean, organised and well-prepared service environment.

• Undertake any other duties or tasks deemed reasonable by the Restaurant Manager or Supervisor.

OPERATIONS & CASH HANDLING

• Manage billing processes accurately using POS systems.

• Handle cash, credit card transactions and settlements responsibly.

• Monitor service flow and assist in resolving operational challenges during service.

• Ensure proper mise en place and readiness for service periods.

• Maintain outlet cleanliness, organisation and equipment standards.

PRODUCT KNOWLEDGE & SERVICE LEADERSHIP

• Maintain in-depth knowledge of food, beverages, menus and preparation methods.

• Stay updated on menu changes, promotions and seasonal offerings.

• Support and guide team members during service to maintain standards.

• Assist in training junior team members and reinforcing service techniques.

• Ensure service procedures are executed correctly and consistently.

GUEST EXPERIENCE & SERVICE STANDARDS

• Create memorable and engaging dining experiences aligned with NoMad standards.

• Build rapport with guests and anticipate their needs proactively

• Provide informed recommendations on menu items, beverages and pairings.

• Handle guest feedback, complaints and service recovery professionally.

• Ensure consistency and excellence in every guest interaction.

TEAMWORK & DEVELOPMENT

• Support supervisors in leading the team during service periods.

• Act as a role model for service excellence and professionalism.

• Participate actively in training and development programs.

• Contribute ideas for improving service quality and guest experience.

• Foster teamwork, collaboration and a positive work environment.

COMPLIANCE & SAFETY

• Adhere to hygiene, food safety and sanitation standards at all times.

• Ensure responsible service of alcohol in accordance with regulations.

• Maintain high standards of personal grooming and presentation.

• Follow all health, safety and company policies and procedures

• Ensure a safe and compliant working environment.

EXPECTATIONS:

The F&B Executive is expected to:

• Always maintain a consistently professional and polished demeanor.

• Represent NoMad positively in all guest and team interactions.

• Demonstrate strong ownership and accountability during service.

• Exhibit attention to detail and operational awareness.

• Foster teamwork and effective communication.

• Show initiative, adaptability and a proactive mindset.

• Champion company values and deliver exceptional hospitality.