Food and Beverage Subject Matter Expert

Job Title

F&B SME

Location

Head Office

Reporting to

Head of Operations – PMS & Hospitality

Section II: Job Purpose

Overall Role Objective

Section III: Key Responsibilities and Accountabilities of the role

Role

• Operational Oversight

  : Manage day-to-day F&B operations across all sites, ensuring seamless service delivery, consistent quality, and adherence to brand standards.

• Staff Management

  : Recruit, train, and supervise staff across multiple locations, fostering a positive work environment and ensuring high performance. Conduct regular performance reviews and provide mentorship to develop team capabilities.

• Menu Development

  : Design and update menus that align with brand identity, customer preferences, and industry trends. Ensure consistency in menu execution across all sites.

• Inventory & Cost Control

  : Oversee inventory management, including forecasting, ordering, and stock rotation to minimize waste and optimize costs. Monitor budgets and financial performance for each site, ensuring profitability.
•  

  Customer Experience

  : Engage with guests to gather feedback, resolve complaints, and implement improvements to enhance the dining experience. Maintain a customer-first culture across all locations.
•  

  Compliance & Safety

  : Ensure all sites comply with food safety, hygiene, and alcohol service regulations (e.g., HACCP, Smart Serve, or local licensing requirements). Implement and enforce health and safety protocols.
•  

  Multi-Site Coordination

  : Travel between locations to monitor operations, conduct site visits, and ensure consistency in service, quality, and brand presentation. Address site-specific challenges promptly.
•  

  Vendor Management

  : Build and maintain relationships with suppliers, negotiate contracts, and secure cost-effective deals to support multi-site operations.

• Financial Reporting

  : Analyse sales data, track KPIs (e.g., revenue, food cost, labor cost), and provide regular reports to senior management. Forecast future needs and recommend strategies to improve profitability.
•  

  Process Improvement

  : Identify underperforming areas through audits, guest feedback, and financial metrics. Implement strategic changes to enhance efficiency and guest satisfaction.

Section IV: Knowledge, Experience & Skills

Educational Qualifications & Experience

• Experience

  : Minimum of 3–5 years of experience in food and beverage management, with at least 2 years in a multi-site or high-volume setting. Experience in an SME environment is a plus.

• Education

  : Bachelor’s degree in hospitality management

• Technical Skills

  : Basic computer proficiency

• Soft Skills

  :

Ø Strong leadership and team-building abilities to manage diverse teams across multiple locations.

Ø Excellent communication and interpersonal skills for interacting with staff, guests, and vendors.

Ø Exceptional organizational and time-management skills to handle multi-site responsibilities.

Ø Problem-solving and decision-making skills to address operational challenges.

Ø Customer-oriented mindset with a passion for delivering outstanding experience.

• Industry Knowledge

  : In-depth understanding of F&B industry trends, food safety regulations, and menu engineering.

• Physical Requirements

  : Ability to travel frequently between sites, stand for extended periods, and occasionally lift up to 40 pounds.

• Certifications

  : Food Handler Certification like HACCP

Key Competencies

Strong communication, teamwork, and problem-solving skills. Ability to work independently and meet deadlines.