Management Associate, F&B

Ormond Hotels Group; Kuala Lumpur; On-site; MYR 20,088 - 30,132; Full time

Job summary

Ormond Hotels Group runs a 24-month Talent Programme inside a live hospitality business. You will rotate across hotel F&B operations and institutional food service at an international school, learning how menus are planned and costed, and how food safety compliance works on the ground.

Under the Director of F&B, you will gain real-world experience across environments and build a pathway into leadership within the group by the end of the programme.

Qualifications

• Diploma or degree in Food Service Management, Culinary Arts, Hospitality Management, Food Science, Nutrition.
• Academic or internship exposure to food safety, nutrition, or food production.
• Comfortable with basic Excel for costing, records, and simple reporting.

Responsibilities

• Assist in rotations across hotel F&B operations and institutional food service.
• Learn menu planning and recipe costing for high-volume operations.
• Support HACCP documentation and food safety compliance.
• Assist in events from planning to execution and post-event reporting.
• Track sales, outlet reporting, and procurement processes.

Skills

English communication

Costing

Reporting

Education

Diploma or degree in Food Service Management, Culinary Arts, Hospitality Management, Food Science, Nutrition

Tools

Excel

Job description

The Ormond RuMa Group Talent Programme puts you inside a live, growing hospitality business from week one. Over 24 months, you will rotate across hotel F&B operations and institutional food service at an international school, two environments that demand completely different skills. You will learn how menus get planned and costed, how food safety compliance actually works on the ground, how events get executed under pressure, and how F&B decisions affect the bottom line.

And you will learn all of this directly from our Director of F&B. Not from a handbook. Not from a classroom. From the person who runs it.

By the time you finish, you will have 24 months of real F&B experience across multiple environments, a working knowledge of operations, compliance, and commercial performance, and a clear path into a leadership role within the group.

What Will You Do?

Each rotation is structured with clear objectives, a dedicated supervisor, and regular check-ins with the Director of F&B. You will not be left to figure things out alone. You will be pushed, guided, and developed.

Hotel F&B Operations

• Work across restaurant, bar, and banquet operations at Ormond hotel properties.
• Learn service standards, floor management, and how to deliver a consistent guest experience.
• Understand how hotel F&B outlets are positioned, priced, and run as a commercial business.
• Support event execution from setup through to post-event reporting.
• Get exposure to how kitchen and front‑of‑house teams operate as one unit.

Institutional Food Service (International School)

• Step into a contract catering environment where compliance, nutrition standards, and client relationships matter as much as the food itself.
• Learn menu planning and recipe costing for a high‑volume, structured food service operation.
• Get hands‑on with HACCP documentation, food safety audits, and the full compliance cycle.
• Support event catering for school functions, from quotation through to execution.
• Understand how F&B operations are managed under a service contract with specific KPIs and reporting obligations.

Across Both Rotations

• Assist in sales tracking, outlet reporting, and operational records.
• Support procurement processes and learn how cost control decisions are made.
• Take ownership of assigned projects and present findings to the F&B leadership team.
• Participate in mentoring sessions, leadership discussions, and structured learning with senior management.
• Where applicable, gain exposure to our Japan operations for cross‑border hospitality experience.

What You Walk Away With

• Deep, practical F&B experience across two distinct operating environments: luxury hotel and institutional food service.
• A full grounding in food safety management, HACCP compliance, and regulatory requirements.
• Hands‑on experience in menu planning, recipe costing, procurement, and event management.
• Commercial literacy: you will understand how F&B operations make and lose money, and how to think like an operator.
• A professional network built inside a real hospitality group, with direct relationships at the leadership level.
• Potential cross‑border experience in Japan, understanding a different hospitality market firsthand.
• A clear offer pathway into an executive or supervisory role within Ormond Group upon successful completion.

Who Must You Be?

• Diploma or degree in Food Service Management, Culinary Arts, Hospitality Management, Food Science, Nutrition, or a closely related field. Candidates from unrelated disciplines will not be considered for this track.
• Academic or internship exposure to food safety, nutrition, or food production.
• Comfortable with basic Excel for costing, records, and simple reporting.
• Willing to work across shifts, weekends, and events as required. This is an operations role.
• Communicates well in English, spoken and written.
• Proactive, organised, takes feedback well, and follows through without needing to be chased.
• Genuinely curious about how a hospitality business works from the inside.