Job Summary
We are looking for a high-energy, detail-oriented Food & Beverage (F&B) Manager to lead our culinary and bar operations. In a KTV environment, the "vibe" is just as important as the menu. You will be responsible for ensuring that our guests receive seamless service, high-quality snacks/meals, and expertly crafted drinks while they sing the night away.
Your goal is to maximize revenue through strategic upselling and menu engineering while maintaining strict hygiene standards and a top-tier guest experience.
Key Responsibilities
Operational Excellence: Oversee daily F&B operations, ensuring orders are delivered accurately and promptly to private suites.
Menu Innovation: Design and update a menu that balances "easy-to-eat" finger foods with premium platters and a diverse beverage program (cocktails, spirits, and mocktails).
Team Leadership: Recruit, train, and mentor floor staff, bartenders, and kitchen crew to deliver "invisible yet attentive" service.
Inventory & Cost Control: Manage stock levels, negotiate with suppliers, and monitor F&B costs to maintain healthy profit margins.
Quality Assurance: Conduct regular room checks and kitchen audits to ensure food safety, presentation, and cleanliness meet company standards.
Event Coordination: Work with the marketing team to create F&B packages for corporate events, birthdays, and holiday parties.
Flexibility: Execute ad hoc duties as assigned by the management to ensure the smooth running of the venue.
Required Skills & Qualifications
Experience: Minimum of 3–5 years in F&B management, preferably in a high-volume nightlife, lounge, or entertainment venue.
Night Owl Mentality: Ability to work late nights, weekends, and public holidays (this is when the party happens!).
Service-Oriented: A passion for hospitality and the ability to handle high-pressure situations with grace.
Business Acumen: Strong understanding of P&L statements, inventory software, and POS systems.
Compliance: Knowledge of local liquor laws, health department regulations, and safety protocols.