Food and Beverage (F&B) Manager

Food & Beverage Resources Pg Sdn Bhd; Bayan Lepas; On-site; MYR 50,000 - 70,000; Full time

Job summary

A leading food service company in Bayan Lepas, Malaysia is seeking a Food and Beverage Manager to oversee daily operations. The ideal candidate will ensure high service quality, manage staff, and drive operational efficiency. Applicants must have at least 3 years of relevant experience and proficiency in English, Bahasa Malaysia, and Mandarin. This role involves coordinating with staff, maintaining food safety standards, and aligning financial performance with company objectives.

Qualifications

• At least 3 years of relevant work experience.
• Prior experience in the F&B industry.

Responsibilities

• Oversee daily cafeteria operations to ensure smooth service.
• Coordinate with staff to maintain service quality.
• Conduct performance evaluations and provide coaching.
• Ensure food and beverages meet quality standards.

Skills

Proficiency in English

Proficiency in Bahasa Malaysia

Proficiency in Mandarin

Understanding of F&B operational standards

Strong leadership and management skills

Education

Minimum education level: SPM or equivalent

Job description

Food and Beverage (F&B) Manager is responsible for overseeing the daily operations of food and beverage services in all catering contracts, ensuring exceptional quality, consistency, and client satisfaction. The role drives operational efficiency, manages budgets, supervises staff, maintains food safety standards, coordinates events, ensures compliance, and aligns financial performance with company objectives. The manager will coordinate with kitchen and front‑of‑house teams to deliver seamless service and plan all F&B activities to meet organizational standards.

Qualifications

• Minimum education level: SPM or equivalent.
• At least 3 years of relevant work experience.
• Proficiency in English, Bahasa Malaysia, and Mandarin.
• Prior experience in the F&B industry.
• Strong understanding of F&B operational standards.

Responsibilities

Operational Management

• Oversee daily cafeteria operations, including event execution, to ensure smooth and efficient service.
• Coordinate with kitchen staff, front‑of‑house personnel, and other departments to maintain service quality and identify improvement opportunities.
• Monitor workflow, adjust processes, and implement standard operating procedures (SOPs).

Staff Management

• Recruit, hire, and train kitchen, front‑of‑house, and steward staff.
• Guide and motivate the team to meet KPIs and maintain high morale.
• Schedule shifts and manage attendance to ensure adequate coverage.
• Conduct performance evaluations and provide coaching to enhance staff skills.

Quality Control

• Ensure all food and beverages meet company quality standards, presentation, and portion control.
• Conduct regular inspections of food prep areas, equipment, and service zones.
• Address customer complaints and resolve quality or service issues promptly.