F&B Manager - Operations, logistics & cost

JOB SUMMARY

To manage and optimize the procurement, logistics, and cost structures of all food and beverage operations, ensuring efficient supply chain management, cost-effective menu planning, and consistent quality across all culinary offerings.

DUTIES

• • Lead menu engineering including detailed recipe costing, pricing strategies, and margin optimization
  • Standardize recipes, portion control, and presentation to ensure consistency across all locations
  • Continuously review and refine menus to improve profitability and guest satisfaction

• • Lead sourcing and procurement of all food and beverage products
  • Build, negotiate, and manage a reliable supplier network to ensure quality, consistency, and cost efficiency
  • Monitor supplier performance, pricing trends, and market conditions
  • Establish approved supplier lists and procurement policies
  • Oversee end-to-end supply chain operations, including ordering, delivery, storage, and distribution
  • Implement inventory management systems ensuring accurate stock control and reporting
  • Monitor stock levels, consumption patterns, and demand forecasts to prevent shortages and overstocking
  • Enforce best practices in stock rotation (FIFO) and storage compliance
  • Manage and monitor food cost percentages, wastage, and operational expenses
  • Drive cost optimization initiatives while maintaining quality standards
  • Support budgeting, forecasting, and financial planning processes
  • Produce regular reports on cost performance, procurement efficiency, and inventory metrics
  • Support kitchen teams in implementing standardized recipes and portion control
  • Ensure alignment between procurement, menu planning, and operational execution
  • Assist in planning for high-volume operations, events, and seasonal demand
  • Improve workflows and operational efficiency across all F&B outlets
  • Ensure all food products meet quality, safety, and regulatory standards
  • Enforce hygiene and food safety compliance across storage and kitchen operations
  • Conduct regular audits of suppliers, stores, and kitchen practices
  • Develop and implement SOPs for procurement, logistics, kitchen operations, and cost control
  • Introduce and manage systems for inventory, costing, and reporting
  • Standardize processes to ensure scalability and operational consistency
  • Provide training on cost awareness, inventory management, and operational discipline
  • Any other related duties that may be assigned.

• Degree or Diploma in Culinary Arts, Hospitality Management, Supply Chain, or related field

TRAINING (SKILLS)

• Strong commercial and financial acumen
• Excellent negotiation and supplier management skills
• Expertise in inventory, logistics, and cost control systems
• Analytical mindset with strong reporting and problem-solving skills
• Leadership and team development skills
• Ability to operate in fast-paced, high-volume environments
• High attention to detail and operational discipline

EXPERIENCE

Minimum 5 years’ experience in F&B procurement, logistics, or cost control

• • • Confidential, Honest, Dynamic and able to work under pressure
    • Good team spirit
    • Punctual/reliable