Food & Beverage Manager

Live Nation Asia; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

Live Nation Asia is opening Grange House, a 3,000-capacity live music venue in Singapore, and seeks an experienced F&B Manager to own guest experiences across bars, concessions, premium hospitality and catering for events.

You will lead the F&B team, coordinate with the on-site restaurant partner, manage stock and budgets, ensure liquor licensing and safety, and drive revenue on busy show nights while maintaining exceptional service standards.

Qualifications

• Minimum 6 years in F&B management.
• Experience running high-volume bars or concessions.
• Strong stock control and inventory management skills.
• Excellent budgeting, forecasting and supplier management abilities.
• Proven track record building and leading a casual event-day team.

Responsibilities

• Launch the venue by ensuring F&B facilities, equipment and systems are ready for opening.
• Set up F&B warehousing, staff training, inventory, and supplier arrangements.
• Lead F&B operations on event days with focus on speed, quality and safety.
• Develop menus, hospitality packages and VIP offerings to drive revenue.
• Manage SOPs, licensing, safety, sustainability and compliance.

Skills

F&B management

High volume bars

Stock control

Budgeting

Team leadership

Food safety

Education

Hospitality degree

Tools

POS Systems

Inventory systems

Job description

Live Nation is launching a new, purpose-built 3,000-capacity live music venue in Singapore, hosting international touring acts, local artists, comedy, community, corporate and private events. The venue will also feature secondary activation spaces and a ground floor restaurant and bar, run by an on site restaurant partner and open to the public year round.

The Food & Beverage Manager will own the guest experience across everything fans eat and drink at Grange House, from the bars and concessions to premium and VIP hospitality, back of house catering and corporate events. Reporting to the Head of Operations, the role will set up and run the venue's concessions and bars, manage beverage sales, build and lead the F&B event team, and manage food supply from the on-site restaurant partner.

This is a role for a hands on F&B professional with experience running multiple outlets across hospitality or live event spaces. They will be comfortable on busy show nights and keep good control of stock and cash. The role is responsible for F&B performance against budget and will be part of the team opening the venue.

ROLE & RESPONSIBILITIES:

Launch the Venue

• Work closely with Venue Development, contractors and suppliers during the final construction, testing, commissioning and handover stages to ensure all F&B facilities, equipment and systems meet operational requirements and are ready for opening. Identify and track any deficiencies requiring resolution before operational acceptance.
• Take ownership of F&B operational readiness, including staffing, training, inventory, supplier arrangements, POS systems and equipment testing. Coordinate operational trials to verify service capacity, transaction processing and stock replenishment under anticipated event conditions before opening.
• Set up F&B warehousing and storage, uniforms and team kit ahead of opening.
• Work with the Procurement Manager on the purchase, installation and commissioning of F&B equipment, and operational supplies.
• Establish clear operating arrangements with the on-site restaurant partner covering food supply, delivery schedules, product quality, shared facilities, stock responsibilities and service standards, ensuring both operations are coordinated and ready to support the venue's event programme.
• Support the venue in obtaining its liquor licence, SFA food licences, permits and certifications ahead of opening, and help run testing, commissioning and soft opening events.

Event Operations

• Run F&B operations on event days, with a focus on speed, quality and safety.
• Plan every event in detail: demand forecasting by event profile, stand and bar opening plans, mobile units, staffing and queue time targets.
• Support back-of-house F&B, including artist riders, green rooms, and crew and staff catering.
• Support F&B for corporate, MICE and private-hire events, including hospitality packages and coordination of approved catering partners.
• Complete the event cash up, reconcile POS and cashless takings, and submit accurate F&B figures to Finance for event settlement.
• Build and maintain the SOPs that keep the operation consistent, efficient and compliant.
• Coordinate with Venue Operations and Facilities Management to ensure F&B equipment is maintained, operational issues are addressed promptly, and appropriate preventive maintenance arrangements are established for critical equipment.

Drive Revenue and Guest Experience

• Manage the F&B budget and forecasts with the Head of Operations, growing spend per head through pricing, offers and upselling.
• Create menus, event led offers, premium and VIP packages, and work with the

Sales and Programming teams to turn these into revenue opportunities.

• Activate F&B brand partnerships with the Sponsorship team, including delivery of beverage pouring rights obligations.
• Track revenue, labour, wastage, stock variance and guest feedback, report regularly to the Head of Operations and act on the insight.

Control Stock and Cost

• Work with the Procurement Manager on supplier selection, ordering and contracts.
• Set par levels by event type, and run opening and closing stocktakes for every event with clear variance tolerances and escalation.
• Track beverage and product yields, and control complimentary, hospitality and sponsor allocations.
• Manage sale or return arrangements with beverage partners.

Licensing, Safety and Sustainability

• Support the venue in obtaining and maintaining its liquor and SFA food licences, and manage day to day compliance, including licensed areas, trading hours and record keeping.
• Make sure responsible service of alcohol is followed at every event, including staff training, age checks and managing intoxicated guests.
• Ensure full compliance with Singapore food safety, hygiene and workplace safety regulations across all F&B areas, including food handler certification and Food Hygiene Officer requirements, and support emergency preparedness.
• Lead sustainable practices across sourcing, packaging and waste, with a clear focus on reducing single use plastics and food waste.

Lead the Team

• Build the casual F&B event team from scratch, recruiting, training and managing bartenders and servers across the venue’s concessions and bars.
• Build rosters and workforce plans that deliver on budget and on service.
• Build a service-focused team through coaching and performance reviews.

REQUIREMENTS:

• At least 6 years in F&B management, including 2 or more years running high volume bars or concessions, ideally in entertainment venues, integrated resorts, or premium hospitality.
• Experience working with restaurant partners, catering partners and suppliers.
• Hands on experience of liquor licensing and responsible service of alcohol, ideally in Singapore.
• WSQ Food Safety Course Level 3 (Food Hygiene Officer) preferred, or we will support the successful candidate to obtain it.
• Strong experience in stock control, inventory systems, POS and variance management in a high volume, event driven environment.
• Strong commercial sense, with experience of budgets, forecasting and supplier management.
• Experience recruiting, training and motivating a casual event-day team, and making sound decisions under pressure.
• Interest in food, drink and live entertainment, and awareness of F&B trends and sustainable practice.
• Excellent written and spoken English.
• A degree in hospitality management or a related field is preferred.

Additional Requirements:

• Flexibility to work on weekends, after office hours and public holidays.
• Ability to work effectively in diverse cultural environments.
• Carry out any other duties that are deemed reasonable and associated with the role.