Food & Beverage Manager

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED is seeking an experienced Food & Beverage Manager to oversee restaurant and catering operations in Singapore. The role focuses on maintaining service standards, managing costs and driving business growth.

You will lead the F&B teams, coordinate with the Head Chef, and implement policies to improve efficiency and profitability while ensuring compliance with food safety regulations.

Qualifications

• Diploma or Bachelor's Degree in Hospitality Management, Food & Beverage Management, Business Administration or related discipline.
• Minimum 5 years of relevant experience in restaurant, hospitality or F&B operations, with managerial responsibilities preferred.
• Strong knowledge of restaurant operations, catering services and F&B management.

Responsibilities

• Plan, organize and manage daily F&B operations across restaurant dining, takeaway, delivery and catering.
• Develop and implement policies, procedures and service standards to improve efficiency.
• Supervise restaurant supervisors, service personnel and F&B teams.
• Coordinate with Head Chef to ensure food quality and timely service delivery.
• Monitor costs, expenses, revenue performance and profitability.
• Prepare and manage departmental budgets, forecasts and expenditure.

Skills

Leadership

Budgeting

Food & Beverage knowledge

Customer Service

Operational Planning

Education

Diploma or Bachelor's Degree in Hospitality Management or related field

Job description

Job Description

We are seeking an experienced and highly motivated Food & Beverage Manager to oversee restaurant and catering operations, manage food and beverage service standards, develop operational strategies and ensure efficient business performance. The successful candidate will be responsible for maintaining customer satisfaction, controlling operational costs and supporting business growth.

Job Scope & Responsibilities

1. Plan, organise and manage daily food and beverage operations, including restaurant dining, takeaway, delivery and catering services.

2. Develop and implement operational policies, procedures and service standards to improve efficiency and productivity.

3. Supervise restaurant supervisors, service personnel and food and beverage operational teams.

4. Coordinate with the Head Chef and kitchen personnel to ensure consistent food quality, timely preparation and efficient service delivery.

5. Monitor food and beverage costs, operational expenses, revenue performance and profitability.

6. Prepare and manage departmental budgets, sales forecasts and operational expenditure.

7. Develop menu pricing strategies in coordination with kitchen management and senior management.

8. Ensure proper inventory management, stock control and procurement planning for food and beverage operations.

9. Establish and maintain professional relationships with suppliers, vendors and catering service providers.

10. Plan manpower requirements, prepare employee duty rosters and oversee staff performance evaluations.

11. Recruit, train, supervise and develop food and beverage employees to maintain high operational standards.

12. Monitor customer satisfaction, handle escalated complaints and implement customer service improvement initiatives.

13. Coordinate catering arrangements for corporate events, private functions and special occasions.

14. Develop and execute restaurant promotional activities and food and beverage sales improvement strategies.

15. Ensure compliance with Singapore Food Agency (SFA) food safety regulations, hygiene requirements and applicable workplace safety standards.

16. Analyse restaurant sales performance, customer feedback and operational reports to identify areas for improvement.

17. Implement effective cost-control measures to minimise food wastage and optimise resource utilisation.

18. Coordinate with finance and administration departments on billing, purchasing, reporting and budget management.

19. Identify new business opportunities and recommend strategies to expand restaurant and catering operations.

20. Prepare weekly and monthly operational performance reports and present recommendations to senior management.

Job Requirements

1. Diploma or Bachelor's Degree in Hospitality Management, Food & Beverage Management, Business Administration or a related discipline preferred.

2. Minimum 5 years of relevant experience in restaurant, hospitality or food and beverage operations, preferably including managerial responsibilities.

3. Strong knowledge of restaurant operations, catering services and food and beverage management.

4. Proven leadership, team management and operational planning abilities.

5. Good understanding of budgeting, cost control, inventory management and financial reporting.

6. Familiarity with Singapore food safety, hygiene and workplace safety requirements.

7. Excellent communication, interpersonal and customer service skills.

8. Strong analytical, organisational and problem-solving abilities.

9. Ability to manage multiple operational priorities and work under pressure.

10. Willingness to work flexible schedules, including weekends and public holidays, according to operational requirements.