The Executive, F&B Operations will support day-to-day banquet and event operations, ensuring smooth set-up, service, and breakdown of events. He/She will also assist with inventory management, linen and equipment control, and support other F&B outlets (particularly breakfast service in the all-day dining restaurant) during peak periods.

Responsibilities:

Banquet Operations (Primary Role)

• Assist in the set-up, tear-down and execution of events, ensuring venue readiness according to event requirements.

• Support operational flow during events, including guest service, beverage service, table clearing, and room resetting.

• Coordinate with banquet team on event changes, last-minute requests and guest needs.

• Maintain professional grooming and service standards in line with brand and outlet SOPs.

Inventory & Stock Management

• Conduct monthly beverage stock count and assist in stock reconciliation.

• Ensure correct storage, labeling and rotation of beverages and consumables.

• Maintain the banquet store, dry storage, linen and equipment in an organized and tidy manner.

• Report low stock levels or discrepancies to supervisors promptly.

Equipment & Linen Control

• Check, maintain and record banquet linen and operating equipment (glassware, cutlery, service ware).

• Assist with proper issuance and return of linen and equipment for each event.

Support for Other Outlets (Adhoc)

• Support all-day dining breakfast operations during peak periods, guest seating, food running, clearing tables, and replenishing buffet stations.

• Work closely with the restaurant team to ensure smooth breakfast service flow and positive guest experience.

Administrative & Other Task

• Complete assigned tasks, learning objectives and reports required by the internship programme.

• Attend and participate in daily briefings and training sessions.

• Uphold hygiene and safety standards in compliance with FSMS guidelines.