Job Description

1. Formulating financial, catering, and marketing policies and strategies. 2. Appointing the right people for the right job. Scheduling a training program for all the staff of the food and beverage department and maintain standards and service quality. 3. Financial: a. Daily submission of income and expenditure report for the IA Lounge, Sports Bar, Functions and various events for reporting and accounting purpose. b. Preparing weekly budget for the F&B department in consultation with the chef(s) and SIA manager and Management Committee on food cost, manpower cost and overheads. c. To submit weekly report on the stock check on beverages and food items – perishable and non-perishable. 4. Planning weekly/ad-hoc menus for the IA Lounge, Sports Bar, Functions and various events in consultation with chef(s) and the SIA Manager/Management Committee. 5. Designing and implementing sales promotional activities to achieve the revenue target. 6. Liaising with vendors and government agencies. 7. Controlling and submitting monthly report on all three elements of costs - food cost, manpower cost and overheads. 8. Ensuring that good rapport is maintained with all patrons of SIA in addition to maintaining predetermined quality of dishes and services offered to guests. 9. Attending meetings called for by the manager or the Management Committee. 10. Implementing hygiene and safety standards and monitoring performance of the F&B department. 11. Investment decisions on equipment procurement, expansion of food and beverage outlets, and so on in consultation with the Management Committee. 12. Source, recommend and select suppliers for kitchen commodities and alcoholic/non-alcoholic beverages. 13. Attending to feedback (positive and complainants) of members/public in consultation with MC.

Diploma or University degree in Business or F&B Services with a minimum of three and wo years of relevant professional experience respectively.

Willing to learn and have networks and resourceful.