Job Title:
Reports To:
Job Summary:
The F&B Executive (Sweet Line) is responsible for overseeing all aspects of the sweet and dessert-related food and beverage operations. This includes managing the production, presentation, and service of all sweet items, ensuring high-quality standards, optimizing customer satisfaction, and contributing to the profitability of the department. This role requires a strong understanding of pastry arts, kitchen management, inventory control, staff supervision, and customer service.
Key Responsibilities:
1. Menu Planning and Development (Sweet Line Focus):
- Collaborate with Executive Pastry Chefs and culinary teams to design, develop, and innovate new sweet menu items, including pastries, cakes, desserts, confections, and specialized sweet beverages.
- Conduct market research to identify trends in sweet treats and incorporate them into the menu.
- Ensure menu items are appealing, diverse, and cater to various dietary preferences and restrictions
- Cost and portion control for all sweet items to ensure profitability while maintaining quality.
2. Production and Quality Control:
- Oversee the daily production of all sweet line items, ensuring adherence to recipes, portion sizes, and presentation standards.
- Implement and maintain strict quality control measures for all ingredients, preparation, and finished products.
- Conduct regular taste tests and quality checks to ensure consistency and excellence.
- Ensure all food handling, storage, and preparation comply with health, safety, and sanitation regulations, specifically for baked goods and desserts.
3. Inventory Management and Cost Control:
- Manage inventory of all sweet line ingredients (flour, sugar, chocolate, fruits, dairy, specialized decorations, etc.) and supplies.
- Work closely with suppliers to negotiate favorable prices and ensure timely delivery of high-quality ingredients.
- Monitor and track food costs, minimize waste, and identify areas for cost reduction without compromising quality.
- Conduct regular inventory audits and reconciliation.
4. Staff Management and Training:
- Recruit, train, supervise, and mentor pastry chefs, bakers, dessert cooks, and sweet line service staff.
- Develop training programs focused on pastry techniques, dessert presentation, customer service for sweet items, and hygiene standards.
- Create and manage staff schedules to ensure adequate coverage for peak periods.
- Conduct performance evaluations, provide constructive feedback, and foster a positive and productive work environment.
- Address staff issues and conflicts professionally and effectively.
5. Service Excellence and Customer Satisfaction:
- Oversee the presentation and service of all sweet items, ensuring an appealing display and efficient service.
- Train service staff on product knowledge of sweet items, enabling them to answer customer questions and make recommendations.
- Monitor service interactions to ensure guests receive exceptional service for their dessert experience.
- Handle customer feedback and complaints related to the sweet line promptly and effectively, striving for immediate resolution and customer satisfaction.
- Identify opportunities to enhance the overall sweet line customer experience (e.g., special dessert promotions, seasonal offerings).
6. Operational Efficiency:
- Ensure the sweet line kitchen and service areas are operating efficiently and effectively.
- Maintain cleanliness and organization in all sweet line preparation and service areas.
- Troubleshoot operational issues and implement solutions to improve workflow.
- Collaborate with other F&B departments to ensure seamless operations.
7. Financial Management:
- Contribute to the development of the F&B budget for the sweet line.
- Monitor daily, weekly, and monthly financial performance against budget, focusing on sales of sweet items and associated costs.
- Analyze financial data to identify areas for improvement in profitability.
8. Marketing and Promotion (Sweet Line Focus):
- Collaborate with the marketing team to develop promotional campaigns for new and existing sweet items.
- Suggest strategies to increase sales and visibility of the sweet line.
Qualifications:
- Bachelor's degree in Culinary Arts, Hospitality Management, or a related field
- Proven experience typically 3-5 years in F&B management, with a strong focus or specialization in pastry, bakery, or dessert operations.
- In-depth knowledge of pastry techniques, dessert production, and sweet ingredient profiles.
- Strong understanding of food safety, hygiene, and sanitation regulations, particularly for baked goods and perishable desserts.
- Excellent leadership, team management, and interpersonal skills.
- Strong organizational, multitasking, and problem-solving abilities.
- Proficiency in inventory management software and POS systems.
- Ability to work in a fast-paced environment and handle pressure effectively.
- Passion for culinary arts, especially in the sweet domain, and a commitment to delivering exceptional customer experiences.
- Flexibility to work evenings, weekends, and holidays as required by the business.
