Food and Beverage Manager

We are seeking an enthusiastic and detail-oriented Food and Beverage Manager to join our dynamic team in Singapore. In this pivotal role, you will lead our food and beverage operations with a customer-focused approach, driving exceptional dining experiences while maintaining operational excellence. You will be responsible for managing all aspects of our F&B department, from team leadership and budget oversight to menu innovation, F&B revneue forecast and guest satisfaction. If you're a decisive, organized professional with a passion for hospitality and a commitment to building high-performing teams, we'd love to hear from you.

• Lead and mentor the food and beverage team, fostering a collaborative and supportive work environment that encourages professional growth and development
• Deliver consistently professional, friendly, and engaging service while ensuring all team members adhere to established service standards and operational procedures
• Manage departmental budgets effectively, analyze financial performance, and implement cost-control strategies to maximize profitability and operational efficiency
• Handle guest concerns with empathy and assertiveness, responding quickly and professionally to ensure guest satisfaction and loyalty
• Recruit, onboard, and train team members, ensuring they possess the necessary skill set to excel in their roles and represent the organization's values
• Develop and execute innovative menu strategies and promotional campaigns in collaboration with culinary and marketing teams to drive revenue growth
• Maintain comprehensive knowledge of all outlet menus, pricing, and offerings to provide informed guidance to staff and guests
• Oversee inventory management, vendor relationships, and supply chain operations to ensure quality standards and cost efficiency
• Ensure strict compliance with all health, safety, and sanitation policies, maintaining a clean and secure work environment
• Attend regularly scheduled departmental meetings and communicate transparently with senior management regarding operational metrics and strategic initiatives
• Analyze performance data and key performance indicators to identify opportunities for improvement and drive data-informed decision-making
• Balance operational needs, administrative responsibilities, and team member well-being to create a resilient and motivated department
• Perform additional duties as assigned, demonstrating flexibility and a willingness to support organizational goals

**Required Qualifications:**

• Minimum 5 years of food and beverage leadership or management experience in a hospitality setting
• Proven experience managing point of sale (POS) systems and related technology platforms
• Proficiency with Microsoft Windows applications and general computer literacy
• Excellent communication and organizational skills with strong attention to detail
• Demonstrated problem-solving and conflict resolution abilities
• Strong interpersonal skills with the ability to work collaboratively across all organizational levels
• Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism
• Knowledge of food safety regulations, health codes, and sanitation best practices
• Experience with budget management, cost analysis, and financial planning
• Highly responsible, reliable, and committed to maintaining the highest standards of integrity and transparency
• Customer-focused mindset with a genuine commitment to delivering exceptional guest experiences
• Ability to remain calm, courteous, and empathetic when addressing challenging situations

**Preferred Qualifications:**

• Bachelor's degree in hospitality management, business administration, culinary arts, or a related discipline
• Experience in a multicultural or international dining environment
• Demonstrated experience in menu development and culinary innovation
• Background in staff recruitment, training program development, and performance management
• Experience managing vendor and supplier relationships
• Knowledge of inventory management systems and food cost controls
• Certification in food safety or hospitality management
• Experience with revenue management and pricing strategies
• Visionary approach to F&B operations with a track record of driving organizational growth and innovation