Food & beverage Manager

A Food and Beverage Manager is responsible for overseeing and managing all aspects of foods and beverage operations, including budget and management, team leaderships, customer service, menu design, and compliance with health and safety regulations.
Job Duties and Responsibilities
✓ Report to Director of Operations
✓ Operations Excellent – Stakeholder Management
1. Build and maintain positive working relationship with internal and external stakeholders, which include Food at Client managers, partners, vendor team managers, Ledco at Client team, Ledco team, as well as daily users.
2. Anticipate and understand the unique needs of each stakeholder and provide appropriate support, solution and timely update accordingly.
3. Hospitality and user engagement
- Foster a culture of hospitality among the team to deliver best in service.
- Develop an environment that enables team members to actively engage,
- connect and respond to user. Ensure visual communication adhere to Food
- Client visual ID Guideline when used. Ensure Cafes/ Canteen / Restaurant
- and Break Spaces are always Welcoming, Clean, Safe and Conductive for all users

✓ Finance Management
1. Support the account’s financial goal of balancing expenses versus profit by utilizing the approved budget and resources responsibility, as well as practicing financial disciplines.
2. Be involved in the process of annual internal and external budget planning, quarterly forecast, as well as any incident expenses
3. Monitor and implement steps to manage and reduce food wastage.
4. Responsible for all store inventories

✓ Food Safety and Quality Assurance
1. Is responsible for all food and workplace safety compliance to internal and external parameters.
2. Ensure hazards and non-compliance are reported timely, and is responsible for the follow up of corrective actions implementations.
3. Lead all responsible sites in internal and external audit preparation, and follow up with post-audit action plan within the stipulated timelines
✓ Risk Management
1. Follow the Risk Management process and SOP’s such as the Supplier Code of Conduct in ensuring a safe work environment.
2. Utilize internal risk assessment tools to identify hazards and follow up with corrective actions to ensure workplace safety
3. Maintain a periodical equipment preventive maintenance calendar to prevent equipment breakdown and disruption to operation
✓ People
1. Learning and Development- assign learning coaches for all new joiners for effective onboarding and initial learning process
2. Provide timely reinforcing and changing behavioural feedback in am well documented manner
3. Create clear development and succession plan for direct reports, support development of talents by organizing training courses in collaboration with Training Department
4. Take initiative in own learning and development.
5. Staff welfare, engagement and retention- create staff engagement activity calendar and manage resources available for engagement activities
6. Organized periodical feedback sessions with staff, address and resolves staff’s concern and grievances
7. Ensure company provided accommodations meet living standards and are equipped with basic amenities, is responsible to ensure the cleanliness and safety of company provided accommodations
✓ Diversity, Equity and Inclusion
1. Foster an inclusive and safe environment for all staff to thrive, where everyone is treated with respect and dignity.
2. Implement action plans that support company and client’s gender balance target across all positions
3. Actively support under privileged community by providing equal job opportunity
4. Supporting Food at Client objectives
✓ Recipe, Menu and Nutrition
1. Support the Culinary team in the ongoing journey of transitioning to a more balanced, plant-forward menu cycle
2. Continuously review the cycle menu and progress feedback to culinary team for improvement
3. Plan and activate peak activities in collaborations culinary team to elevate user’s experience
✓ Procurement
1. Collaborate with Supply Management team to implement procurement initiatives that support Client Procurement Standards
2. Support procurement processes to optimize return to the business

Requirement
1. Proven work experience as a Food and Beverage Manager or similar role preferably at least 4 year-experience
2. Excellent understanding of various cooking methods, ingredients, equipment, and procedures
3. Proficiency in multiple task management
4. Experience in managing budgets and financial plans as well as controlling costs
5. Outstanding communication and leadership skills
6. Up-to-date with food and beverages industry regulationstrends and best practices
7. Ability to manage personnel and meet financial targets
8. Education in business management, hospitality, culinary arts, or other related fields, or a high school diploma and additional training
9. in Business Administration, Hotel/Hospitality Management or relevant field
10. Willing to travel and working on Public Holiday or Weekend
11. Skills in leadership, communication, organization, customer service, menu planning, inventory management, cost control, problem-solving, and computer software.