Food & Beverage Manager

Roles & Responsibilities

1. Operations Management

• Oversee daily food and beverage operations across outlets, events, or catering sites

• Ensure smooth coordination between kitchen, service, logistics, and sales teams

• Monitor service standards, food quality, and presentation consistency

• Ensure timely setup, service, and breakdown for events and functions

2. Quality Control & Food Safety

• Ensure full compliance with SFA / MOM / NEA / Halal / ISO 22000 requirements

• Implement and monitor HACCP, hygiene, and sanitation standards

• Conduct regular checks on food storage, temperature control, and handling

• Investigate and resolve food safety, quality, or customer complaints

3. Staff Management & Training

• Recruit, train, schedule, and supervise F&B service and kitchen teams

• Conduct regular staff briefings, performance evaluations, and coaching

• Ensure staff are properly trained in food safety, service etiquette, and SOPs

• Promote teamwork, discipline, and a positive working environment

4. Cost Control & Budgeting

• Monitor food, beverage, and labor costs to meet budget targets

• Control wastage, pilferage, and overproduction

• Review pricing, portions, and yield to maintain profitability

• Prepare monthly cost analysis and operational reports

5. Inventory & Procurement

• Oversee purchasing of food, beverages, and consumables

• Maintain optimal stock levels and proper stock rotation (FIFO/FEFO)

• Liaise with approved suppliers and ensure quality and timely deliveries

• Review supplier performance and negotiate pricing where required

6. Menu Planning & Development

• Collaborate with chefs to plan menus aligned with customer preferences and budgets

• Ensure menus meet dietary, cultural, and Halal requirements

• Introduce new concepts, seasonal menus, and promotional offerings

• Standardize recipes and portion controls

7. Customer Relations & Sales Support

• Handle customer feedback, complaints, and special requests professionally

• Support sales team with menu proposals, tastings, and site visits

• Maintain strong relationships with corporate clients, venues, and partners

• Ensure high levels of customer satisfaction and repeat business

8. Event & Catering Management (if applicable)

• Plan and coordinate catering events, banquets, and large-scale functions

• Ensure accurate execution of event orders, staffing, and logistics

• Conduct pre-event briefings and post-event reviews

• Ensure on-site service excellence and issue resolution

9. Compliance & Documentation

• Maintain SOPs, audit records, temperature logs, and hygiene checklists

• Prepare for internal and external audits and inspections

• Ensure licenses, certifications, and staff training records are up to date

10. Continuous Improvement & Leadership

• Identify operational gaps and implement improvement initiatives

• Stay updated on industry trends, food concepts, and service innovations

• Lead by example with professionalism, accountability, and integrity

• Drive efficiency, service excellence, and business growth