Old Version
Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
Index Job Directory Publication
Agency Login
BM EN
Recent Searches
Major Group
2
Professionals
Sub-Major Group
27
Hospitality and Related Services Professionals
Minor Group
271
Hotel and Restaurant Professionals
Unit Group
2712
Restaurant Professionals
Minor Unit Group
MASCO Code
2712-02
Compare
Food and Beverage Executive supervises and coordinates the operations of food and beverage services in restaurants, hotels, and catering establishments. They oversee daily functions, manage staff performance, ensure high service and hygiene standards, coordinate between kitchen and service teams, and handle customer service and operational issues. The role also involves managing budgets and inventory, supporting staff training, and implementing strategies to enhance guest satisfaction and revenue.
Tasks
Supervise and schedule food and beverage service staff to ensure smooth daily operations.
Coordinate with kitchen and procurement teams on ordering, inventory control, and stock availability to support uninterrupted service operations.
Ensure cleanliness, proper dining area setup, and compliance with food safety and hygiene standards.
Oversee guest reservations, seating arrangements, and service flow to ensure efficient customer handling.
Oversee service quality, address customer feedback, and resolve complaints professionally.
Coordinate menus, events, and promotional activities with relevant teams to support service delivery and revenue growth.
Train and support the development of new and existing service staff to maintain service standards and performance.
Analyse sales, monitor restaurant performance, and prepare operational reports.
Skills
Basic
Apply strong interpersonal, customer service, and teamwork abilities.
Demonstrate effective verbal and written communication skills.
Exhibit leadership and supervisory skills where required.
Maintain attention to detail, organisation, and basic numeracy.
Manage time effectively, prioritise tasks, and multitask under pressure.
Specific
Ability to analyse sales and operational performance data.
Ability to resolve customer complaints and service-related conflicts professionally.
Ability to use point-of-sale (POS), inventory, and hospitality management systems.
Competency in cash handling, basic accounting, budgeting, and cost control.
Competency in coordinating events and service operations between kitchen, service, and sales teams.
Competency in team supervision, staff training, and service leadership.
Knowledge in food safety, hygiene regulations, and Hazard Analysis and Critical Control Point (HACCP) standards.
Knowledge in menu coordination, food and beverage pairing, and service presentation.
Proficiency in food and beverage service operations, including banquet, catering, and bar services.
Additional Info
QUALIFICATION
Diploma or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
Compare (/2)
View Comparison

📌 NOTICE 📌

Welcome to the new version of the e-MASCO Portal.

This portal is currently being enhanced and upgraded by the Ministry of Human Resources (MOHR). At present, the portal content is based on MASCO 2020, and the updated version is expected to be fully completed by the first quarter of 2026. Some information and functions may still be in the testing phase. We greatly appreciate any feedback and suggestions from users to help improve the features and content of this portal. Please share your views through the Feedback page.