**Role Overview** The Food \& Beverage Manager will oversee all 3rd party catering operations, café performance, new product development, and retail pop\-up initiatives across the business. This role will drive operational excellence, menu innovation, team capability building, and overall commercial growth. The ideal candidate will be strategic, hands\-on, and capable of scaling F\&B offerings across multiple business units. **Key Responsibilities** **1\. Catering \& Business Development** * Lead and manage 3rd party catering operations including Swiss Café and Academyati. * Identify and secure new catering business opportunities to drive revenue growth. * Build and maintain strong relationships with partners, clients, and vendors. **2\. Pop\-Ups \& Retail Projects** * Plan, manage, and execute pop\-up concepts and short\-to\-medium term retail engagements. * Ensure efficient project timelines, staffing, and financial performance. **3\. Menu Engineering \& Product Innovation** * Lead menu engineering initiatives to optimize product mix, profitability, and customer experience. * Drive continuous menu improvements based on data, feedback, and emerging trends. * Lead product development initiatives for the café and other business units. * Manage rollout of new concepts, including product layouts, packaging, and labels. **4\. Packaging \& Brand Experience** * Oversee packaging development to ensure alignment with brand, sustainability, and operational needs. * Manage the production and rollout of product layouts, labels and packaging **5\. Concept Development \& Rollout** * Manage the rollout of new concepts from ideation to execution. * Coordinate cross\-functional teams to ensure delivery, quality, and profitability targets are met. **6\. Operational Excellence** * Improve product offering and service standards across all outlets. * Ensure compliance with F\&B best practices, food safety, quality, and cost control. * Oversee scheduling, training, and performance management of the service teams. **7\. Team Development** * Build capability and upskill team members to enhance operational effectiveness and guest experience. * Foster a culture of accountability, ownership, and professional growth. **Qualifications** * Bachelor’s degree in hospitality, food service, business management, or related field. * Minimum 5\+ years of experience in F\&B management, catering, or multi\-site operations. * Proven experience in menu engineering, concept development, and commercial growth. * Strong project management skills with the ability to manage multiple initiatives simultaneously. * Excellent leadership, communication, and stakeholder management skills. Job Type: Full\-time