F&B Executive - NoMad Singapore

OVERVIEW OF ROLE 

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.

MAIN DUTIES & RESPONSIBILITIES 

The main responsibilities of the F&B Executive are summarised below; however the list is not exhaustive. 

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. 

QUALIFICATIONS 

• 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.