Key Responsibilities

Lead and manage F&B operations to ensure excellent service quality and customer satisfaction.

Plan manpower and resources effectively based on event requirements and business volume.

Lead, coach, and develop the F&B team to achieve operational and service standards.

Manage food costs, materials, and operating expenses to maximize efficiency and profitability.

Ensure smooth F&B operations throughout events and deliver services according to customer requirements.

Work closely with Sales, Event Operations, and other departments to ensure seamless event execution.

Identify opportunities to improve processes, service quality, and operational efficiency.

Qualifications

Bachelor's degree in Hospitality, Tourism, Business Administration, or a related field.

8–10 years of experience in F&B, Catering, Banquet, Hospitality, or Event operations.

Experience in Convention Center, Hotel, MICE, or Event business is highly preferred.

Strong leadership and team management skills.

Solid knowledge of F&B operations, manpower planning, and cost control.

Excellent communication, problem-solving, and decision-making skills.

Good command of English is an advantage.