F&B MANAGER

Keppel Club, The; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent local club in Singapore is searching for someone to oversee daily operations, coordinate banquets, and lead staff. The ideal candidate has over 5 years of experience in food and beverage operations, strong leadership skills, and proficiency in inventory management systems. This role involves effective communication, multitasking, and compliance with food safety regulations while working flexible hours including evenings and weekends.

Qualifications

• Minimum 5 years’ experience in F&B operations and administration.
• Proven experience managing banquets or private events.
• Strong leadership, team-building, and staff development skills.
• Excellent multitasking and problem-solving abilities in a fast-paced environment.
• Strong administrative and organizational skills with attention to detail.
• Excellent communication and interpersonal skills.
• Valid Food Safety Certification (or willingness to obtain).

Responsibilities

• Oversee daily operations at restaurant and pub, ensuring smooth service delivery.
• Plan and manage banquets, private functions, and special events.
• Recruit, train, and supervise staff.
• Oversee stock and inventory management using the E-Point system.
• Manage administrative responsibilities for both outlets.

Skills

Leadership

Multitasking

Problem-solving

Interpersonal skills

Attention to detail

Tools

E-Point system

POS systems

Job description

Operations & Guest Experience

• Oversee daily operations at restaurant and pub, ensuring smooth and efficient service delivery.
• Maintain a strong leadership presence during peak service hours, events, and functions.
• Ensure all health, safety, and food hygiene regulations are followed and maintained.

Banquet & Event Coordination

• Plan and manage banquets, private functions, tournaments, and special events in collaboration with kitchen and service teams.
• Prepare detailed event sheets, manage guest requirements, oversee setup, and conduct post-event evaluations.
• Liaise with clients and internal teams to ensure successful and seamless event execution.

Team Leadership & Training

• Recruit, train, supervise staff.
• Deliver ongoing training programs covering: Service standards and guest engagement; Banquet and function service procedures; POS and E-Point system operation; Food safety and compliance protocols; Conduct regular performance reviews and provide coaching and support.

Inventory & Procurement (E-Point System)

• Oversee stock and inventory management using the E-Point system: Maintain daily stock levels and monitor usage; Generate market lists and purchase orders; Add and update products and pricing as required; Track waste and manage cost control; check on accuracy and integrity of data.

Administrative Duties

• Manage administrative responsibilities for both outlets, including: Roster planning and timesheet approvals/Daily sales tracking and reporting/Event and function documentation/Supplier coordination and invoice reconciliation/ Liaise with Finance and HR teams on payroll and cost reporting.

Requirements

• Minimum 5 years’ experience F&B operations and administration experience.
• Proven experience managing banquets, private events, or function services.
• Strong leadership, team-building, and staff development skills.
• Excellent multitasking and problem-solving abilities in a fast-paced environment.
• Strong administrative and organizational skills with attention to detail.
• Proficiency in POS systems and inventory management software (E-Point experience preferred).
• Excellent communication and interpersonal skills.
• Valid Food Safety Certification (or willingness to obtain).
• Ability to work evenings, weekends, and public holidays.
• Understand the demands of a hospitality environment.