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Food & Beverages Manager

1 month ago

Bayan Lepas, Penang, Malaysia JLL Full time

JLL empowers you to shape a brighter way.

Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world-class services, advisory, and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers, and find a place where they belong. Whether you've got deep experience in commercial real estate, skilled trades, or technology, or you're looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward.

To perform the routine job described below:

Client Relations and Service Delivery:
  • Serve as the main point of contact for clients regarding all food and beverage matters.
  • Understand client requirements and tailor food and beverage offerings to meet their specific needs (e.g., corporate, special events, conferences).
  • Manage client expectations, ensuring that the service is delivered as per the agreed standards and timelines.
  • Regularly meet with clients to review service performance and gather feedback.
Operational Management:
  • Oversee day-to-day operations of food and beverage services provided to clients, including catering, special functions, and events services.
  • Supervise and manage caterers ensuring they provide excellent service.
  • Coordinate well with caterers for food promotion to boost revenue and attract cafeteria sales.
  • Ensure the cleanliness, organization, and upkeep of all service areas.
  • Coordinate & follow-up with vendors for kitchen equipment servicing process monthly.
  • Lead and arrange a monthly meeting with the cafeteria committee for cafeteria-related issues and matters. Convey feedback from the committee to the caterer.
  • Collaborate with vendors and contractors to ensure timely and quality services are delivered, monitoring service level agreements, and resolving any issues that arise.
  • Manage & coordinate with vendors for any repair & ad-hoc activities related to kitchen and café operations.
  • Deliver services based on contract Scope of Work (SOW) with applicable contract deliverables in accordance with prescribed frequencies.
  • Ensure that vendor partners meet all EHS, SLA, KPI, satisfaction surveys, contracts, and scope of work requirements.
  • Complete and submit goals/objectives, mid-year reviews, and year-end accomplishments by required due dates.
  • Actively identify, develop and document best practices that increase JLL value to the client.
Administrative Support:
  • Provide administrative support, including managing facilities-related documentation, scheduling meetings, and maintaining accurate records.
  • Develop and implement service procedures, policies, and standards.
  • Submit in Ariba for monthly LPG payment to caterers.
  • Assist and work with clients on sourcing & tendering process for new caterers when required.
  • Communicate with site leaders, managers & support site operation/business.
  • Perform any other tasks as assigned by management, client, and immediate reporting manager.
Caterer Management and Training:
  • Ensure staff follow company protocols, maintain high standards of hygiene and safety, and provide professional customer service.
  • Conduct regular staff meetings, training sessions, and performance evaluations.
  • Develop and maintain a positive and productive work environment for all team members.
  • Investigate serious incidents and ensure that corrective and preventive actions are taken immediately to avoid any interruptions to manufacturing operation and business services.
  • Obtain reports from caterer operators & review their P&L on a monthly basis.
Menu Planning and Coordination:
  • Work with chefs and kitchen staff to develop menus based on client preferences, dietary needs, and event themes.
  • Ensure that all food and beverage items are prepared and presented to the highest standards.
  • Manage the coordination of catering services, including set-up, service, and breakdown for client events.
Budgeting and Cost Control:
  • Manage the food and beverage budget for each client, ensuring that expenses are kept within budget and costs are controlled.
  • Develop pricing strategies for menu items and service offerings.
  • Monitor inventory, ordering, and purchasing to ensure cost-effective use of resources.
  • Regularly review financial performance and recommend adjustments to pricing or service offerings to maximize profitability.
  • Assist with monitoring and managing the facilities (café operation) budget and identifying cost-saving opportunities.
Health and Safety Compliance:
  • Ensure compliance with all health and safety regulations, food safety standards, and local government requirements.
  • Maintain sanitation standards in all food and beverage preparation and service areas.
  • Conduct regular inspections of food and beverage areas to ensure adherence to safety standards.
  • Ensure all food served is HALAL compliant. Halal certificate is updated or renewed on time.
  • Liaise and accompany JAKIM officer during audit or Halal recertification or ad-hoc inspection by KKM.
  • Conduct regular inspections, identifying potential hazards, and coordinating corrective actions.
  • Ensure compliance and involvement in audits to ISO MS (ISO 9001, ISO 14001, ISO 45001 & RBA Audit Systems for continuous certification).
Event Planning and Execution:
  • Coordinate the logistics of catering and food service for client events, including timeline management and staff assignments.
  • Ensure smooth execution of all events, including managing set-up, service, and tear-down.
  • Troubleshoot and resolve any issues that arise during events to ensure client satisfaction.
Reporting and Documentation:
  • Prepare regular reports for clients and management on food and beverage service performance, including employee feedback and service elevation or improvement action plan.
  • Maintain detailed records of client contracts, orders, and communications.
Minimum Qualifications:
  • Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred.
  • Minimum of 5 years of experience in food and beverage management, preferably in a client-based service provider environment.
  • Strong leadership, organizational, and communication skills.
  • Able to work independently and with minimum supervision.
  • Computer literate, proficient in Microsoft Office, MS Project, PowerPoint, Excel.
  • Pleasant personality, strong customer service, interpersonal skills, and problem-solving ability.
  • Independent, self-motivated, flexible, responsible, and willing to work under pressure.
  • Excellent verbal/written communication and presentation skills.
  • Strong interpersonal skills and problem-solving ability.
  • Demonstrates proactive & professional approach to customer service and stakeholder engagement.
  • Strongly goal-oriented – able to focus on meeting all performance targets.
  • Is a team player – able to cooperate and work well with others to meet targets.
  • Proven ability to initiate and follow through with improvement initiatives.
  • Travel may be required depending on client events.

Location: On-site – Bayan Lepas, Malaysia, Bukit Mertajam, Malaysia, Cyberjaya, Malaysia

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