FOOD AND BEVERAGE (F&B) MANAGER

Job Responsibilities

• Oversee and manage daily food and beverage operations to ensure smooth and efficient service delivery.

• Plan, organise and coordinate restaurant, bar and beverage service activities.

• Supervise food and beverage employees and ensure high standards of customer service.

• Develop and implement operational procedures to improve service quality and business performance.

• Monitor daily sales, operating expenses, inventory levels and overall profitability.

• Prepare employee duty rosters, allocate responsibilities and manage manpower requirements.

• Coordinate with kitchen, bar and service teams to ensure efficient daily operations.

• Maintain food and beverage quality, presentation standards and customer satisfaction.

• Handle customer enquiries, complaints and special requests professionally.

• Develop promotional packages, menu offerings and sales strategies to increase revenue.

• Manage supplier relationships, purchasing activities and inventory control.

• Monitor food and beverage costs, minimise wastage and implement cost-saving measures.

• Ensure compliance with applicable food safety, hygiene, liquor licensing and workplace safety regulations.

• Recruit, train, supervise and evaluate food and beverage employees.

• Coordinate arrangements for corporate functions, private events and group reservations.

• Monitor customer feedback and implement improvements to enhance service standards.

• Prepare daily and monthly operational reports, sales analysis and budget forecasts.

• Work closely with senior management to achieve business objectives and revenue targets.

Job Requirements

• Diploma or degree in Hospitality Management, Food & Beverage Management, Business Administration or a related field, or equivalent relevant experience.

• Minimum 5 years of relevant experience in food and beverage operations, including managerial or supervisory responsibilities.

• Experience in restaurant, bar, nightclub or hospitality operations is advantageous.

• Strong leadership, communication and interpersonal skills.

• Good knowledge of food and beverage operations, inventory management and cost control.

• Familiarity with Singapore food hygiene, workplace safety and applicable liquor licensing requirements.

• Strong organisational, decision-making and problem-solving abilities.

• Ability to manage employees and maintain high customer service standards.

• Proficient in Microsoft Office, POS systems and operational reporting.

• Ability to work independently and manage multiple operational responsibilities.

• Willing to work rotating shifts, evenings, weekends and public holidays according to business requirements.