FOOD AND BEVERAGE (F&B) MANAGER

NK CATERING AND TRANSPORT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent catering and transport company in Singapore is seeking a Food & Beverage Manager to oversee daily operations and ensure high-quality service standards. The ideal candidate will lead and manage staff, improve customer experiences, and drive financial performance. Responsibilities include managing budgets, enforcing compliance with local regulations, and collaborating on menu planning. Strong leadership, operational planning, and business management skills are essential for success in this role.

Qualifications

• Strong leadership skills to manage and motivate staff effectively.
• Excellent operational planning capabilities to ensure service excellence.
• Ability to analyze financial and operational performance.

Responsibilities

• Oversee day-to-day operations to ensure efficiency.
• Recruit, train, and manage service staff.
• Handle customer feedback and improve service quality.
• Manage budgets and sales targets effectively.
• Ensure compliance with local regulations and safety standards.

Skills

Leadership

Operational Planning

Business Management

Customer Service

Financial Management

Job description

The Food & Beverage Manager oversees daily F&B operations, ensures high-quality service standards, manages staff, improves customer experience, and drives operational and financial performance. The role requires strong leadership, operational planning, and business management skills.

1. Operations Management

• Oversee day-to-day restaurant or outlet operations to ensure efficiency and service excellence.

• Develop and implement standard operating procedures (SOPs) for service, hygiene, and food safety.

• Monitor inventory, ordering, stock rotation, and cost-control processes.

• Coordinate with kitchen and service teams to ensure smooth workflow.

2. Staff Management

• Recruit, train, schedule, and supervise service staff.

• Conduct regular performance reviews and provide coaching or corrective actions.

• Create staff duty rosters and ensure adequate manpower coverage.

• Maintain a positive work culture and encourage teamwork.

3. Customer Service & Experience

• Handle customer feedback, complaints, and special requests professionally.

• Ensure high levels of customer satisfaction and consistent service quality.

• Monitor dining trends and improve service offerings based on customer preferences.

4. Financial & Business Management

• Manage outlet budgets, sales targets, and cost-control measures.

• Analyse sales performance and prepare operational reports for management.

• Plan promotions, pricing strategies, and marketing activities to increase revenue.

• Work with external vendors and suppliers to negotiate prices and maintain product quality.

5. Compliance & Safety

• Ensure compliance with local regulations (SFA, hygiene standards, liquor licensing, etc.).

• Oversee implementation of workplace safety and health policies.

• Conduct routine audits on cleanliness, food handling, and staff hygiene.

6. Strategic Planning

• Improve operational workflows and introduce efficiency-boosting initiatives.

• Plan menus and collaborate with chefs on seasonal, promotional, or new menu items.

• Contribute to business expansion plans, new outlet setups, or concept development.