Food & Beverage (F&B) Manager

Role Overview

The Food & Beverage Manager will oversee all 3rd party catering operations, café performance, new product development, and retail pop-up initiatives across the business. This role will drive operational excellence, menu innovation, team capability building, and overall commercial growth. The ideal candidate will be strategic, hands-on, and capable of scaling F&B offerings across multiple business units.

Key Responsibilities

1. Catering & Business Development

• Lead and manage 3rd party catering operations including Swiss Café and Academyati.
• Identify and secure new catering business opportunities to drive revenue growth.
• Build and maintain strong relationships with partners, clients, and vendors.

2. Pop-Ups & Retail Projects

• Plan, manage, and execute pop-up concepts and short-to-medium term retail engagements.
• Ensure efficient project timelines, staffing, and financial performance.

3. Menu Engineering & Product Innovation

• Lead menu engineering initiatives to optimize product mix, profitability, and customer experience.
• Drive continuous menu improvements based on data, feedback, and emerging trends.
• Lead product development initiatives for the café and other business units.
• Manage rollout of new concepts, including product layouts, packaging, and labels.

4. Packaging & Brand Experience

• Oversee packaging development to ensure alignment with brand, sustainability, and operational needs.
• Manage the production and rollout of product layouts, labels and packaging

5. Concept Development & Rollout

• Manage the rollout of new concepts from ideation to execution.
• Coordinate cross-functional teams to ensure delivery, quality, and profitability targets are met.

6. Operational Excellence

• Improve product offering and service standards across all outlets.
• Ensure compliance with F&B best practices, food safety, quality, and cost control.
• Oversee scheduling, training, and performance management of the service teams.

7. Team Development

• Build capability and upskill team members to enhance operational effectiveness and guest experience.
• Foster a culture of accountability, ownership, and professional growth.

Qualifications

• Bachelor’s degree in hospitality, food service, business management, or related field.
• Minimum 5+ years of experience in F&B management, catering, or multi-site operations.
• Proven experience in menu engineering, concept development, and commercial growth.
• Strong project management skills with the ability to manage multiple initiatives simultaneously.
• Excellent leadership, communication, and stakeholder management skills.

Job Type: Full-time