Food & Beverage (F&B) Manager
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About the Role
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.
Key Skills for This Role
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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.
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.
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