Job Description

Role Overview

The Food & Beverage Manager will oversee all 3rd party catering operations, cafe performance, new product development, and retail pop-up initiatives across the business. This role will drive operational excellence, menu innovation, team capability building, and overall commercial growth. The ideal candidate will be strategic, hands-on, and capable of scaling F&B offerings across multiple business units.

Key Responsibilities

1. Catering & Business Development

Lead and manage 3rd party catering operations including Swiss Cafe and Academyati. Identify and secure new catering business opportunities to drive revenue growth. Build and maintain strong relationships with partners, clients, and vendors.

2. Pop-Ups & Retail Projects

Plan, manage, and execute pop-up concepts and short-to-medium term retail engagements. Ensure efficient project timelines, staffing, and financial performance.

3. Menu Engineering & Product Innovation

Lead menu engineering initiatives to optimize product mix, profitability, and customer experience. Drive continuous menu improvements based on data, feedback, and emerging trends. Lead product development initiatives for the cafe and other business units. Manage rollout of new concepts, including product layouts, packaging, and labels.

4. Packaging & Brand Experience

Oversee packaging development to ensure alignment with brand, sustainability, and operational needs. Manage the production and rollout of product layouts, labels and packaging

5. Concept Development & Rollout

Manage the rollout of new concepts from ideation to execution. Coordinate cross-functional teams to ensure delivery, quality, and profitability targets are met.

6. Operational Excellence

Improve product offering and service standards across all outlets. Ensure compliance with F&B best practices, food safety, quality, and cost control. Oversee scheduling, training, and performance management of the service teams.

7. Team Development

Build capability and upskill team members to enhance operational effectiveness and guest experience. Foster a culture of accountability, ownership, and professional growth.

Qualifications

Bachelor's degree in hospitality, food service, business management, or related field. Minimum 5+ years of experience in F&B management, catering, or multi-site operations. Proven experience in menu engineering, concept development, and commercial growth. Strong project management skills with the ability to manage multiple initiatives simultaneously. Excellent leadership, communication, and stakeholder management skills.
Job Type: Full-time