F&B Executive

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore’s charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to 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 & BeverageExecutive supports supervisors and managers in ensuring seamless operations, maintaining high standards and driving guest satisfaction while contributing toteam 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.