Food and Beverage executive

About the role

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.

What you'll do

• Operations & Vendor Management Vendor Oversight: Act as the primary liaison between the corporation and third-party catering/F&B vendors. Monitor Vendor Service Level…
• Event Catering & Hospitality Corporate Events: Plan, coordinate, and execute F&B requirements for board meetings, town halls, client presentations
• Budgeting & Financial Control Cost Management: Assist in preparing the annual F&B budget. Monitor operational expenses, vendor invoices, and subsidy allocations
• 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)

What you need

• Hospitality
• Food safety
• Employee engagement