73 Beverage Manager jobs in Singapore

• Oversee and enforce the budget and staffing needs of the Beverage department
• Monitor and market all beverage outlets
• Develop and manage the implementation of menus, package deals, and promotions for all beverage services
• Closely monitor beverage product inventory
• Be the link of communication between bartenders and servers
• Ensure all beverages are served to our standards and are consistent throughout all our bars onsite
• Interview, hire, and oversee the training of all Beverage supervisors and staff
• Monitor internal cost control procedures
• Monitor safety conditions and employees' conformance with safety procedures
• Receive and resolve complaints from guests regarding Beverage concerns
• Monitor labor hours and costs
• Create and enforce high standards of maintenance, cleanliness, and safety within all bar areas

• Oversee and enforce the budget and staffing needs of the Beverage department
• Monitor and market all beverage outlets
• Develop and manage the implementation of menus, package deals, and promotions for all beverage services
• Closely monitor beverage product inventory
• Be the link of communication between bartenders and servers
• Ensure all beverages are served to our standards and are consistent throughout all our bars onsite
• Interview, hire, and oversee the training of all Beverage supervisors and staff
• Monitor internal cost control procedures
• Monitor safety conditions and employees' conformance with safety procedures
• Receive and resolve complaints from guests regarding Beverage concerns
• Monitor labor hours and costs
• Create and enforce high standards of maintenance, cleanliness, and safety within all bar areas

• Support the Outlet Manager in organizing, coordinating, and overseeing staff and services to ensure smooth and efficient bar operations, maintaining high standards of customer service consistently.
• Lead a team of Bartenders and Service attendants, developing and implementing operational procedures and standards, managing staff development, and collaborating with executive management to fulfill the hotel's short and long-term objectives.
• Aiding the management team in achieving financial, service, and other predetermined outlet goals through proactive management techniques.
• Assume the responsibilities of the Outlet Manager during their absence, conducting daily operation briefings, providing staff training, and monitoring beverage sales primarily at Portman's Bar and Skyline Bar.
• Addressing guest comments, requests, and complaints is essential, with a commitment to resolving issues personally.
• Curate new beverage items and innovate new recipes to enhance the bar's offerings and maintain competitiveness in the market.
• Coordinating inventories, requisitions for food and beverage, supplies, and equipment as needed, as well as devising innovative strategies to optimize workflow and maintaining ideal beverage cost within the outlet.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• At least 3 year(s) of working experience in the related field is required for this position.
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to work on weekends and public holidays.

• 5-day work week
• 13th month AWS and Performance Bonus
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

Establish a professional and welcoming environment for guests by leading the front of house team with expertise and enthusiasm. Oversee daily operations, managing staff performance and implementing customer satisfaction strategies.

• Manage and optimize front of house operations
• Motivate and develop part-time staff members
• Develop and implement effective customer engagement plans
• Ensure accurate financial management and inventory control

• At least 5 years of experience in similar leadership roles
• A self-driven individual who brings initiative and soft skills to the position

Wednesday to Sunday: 11 am - 10:30 pm with regular breaks
Monday and Tuesday: 5 pm - 10:30 pm
Monday closed

An exciting opportunity has arrived at The Garcha Group, Singapore's luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world's largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers' Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests' contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest's database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague's individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

An exciting opportunity has arrived at The Garcha Group , Singapore’s boutique hotel group currently with the following hotels:

• Maxwell Reserve, Autograph Collection Hotel (Marriott);
• Duxton Reserve, Autograph Collection Hotel (Marriott);
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);
• The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

• Discounts on F&B and room rates in 7,000+ hotels worldwide for employees and their immediate family members.
• Access to the “Global Learning + Development” tool for personalized career development.
• Two-night yearly staycation with meals at any of the Garcha Group hotels in Singapore.
• 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels.

Primary Responsibilities:

• Oversee daily operations and achieve performance targets.
• Work closely with management to forecast sales, covers, and payroll costs.
• Supervise daily operations, ensuring adequate staffing.
• Assign responsibilities to supervisors based on their strengths.
• Ensure all duties meet hotel standards and are completed on time.
• Maintain high quality in food, beverage, and service.
• Attend briefings and update policies in the absence of the manager.
• Have in-depth knowledge of menus, bar, and wine operations.
• Implement sales techniques and marketing plans.
• Ensure cleanliness and proper appearance of the restaurant and related areas.

Guest Experience:

• Engage proactively with guests to ensure satisfaction.
• Promote sales through direct guest contact.
• Gather guest feedback and handle complaints swiftly.
• Personalize guest experiences in line with hotel standards.
• Build relationships with local guests and foster loyalty.

Management and Leadership:

• Mentor and lead the team effectively.
• Engage in hands-on leadership during major meal periods.
• Conduct regular training and performance reviews.
• Manage performance issues with coaching.
• Support team development for future growth.
• Ensure compliance with policies and standards.
• Handle recruitment, induction, and training of staff.
• Maintain safety and security standards.

Marketing and Revenue Management:

• Respond to guest inquiries and feedback confidently.
• Recommend revenue-enhancing initiatives.
• Implement cost control measures.
• Analyze sales data and develop improvement strategies.

Training and Development:

• Conduct on-the-job training for staff development.
• Manage departmental orientation for new hires.
• Ensure staff awareness of safety and hygiene standards.

Other Responsibilities:

• Perform additional duties as assigned by management.
• Coordinate with culinary, sales, and service teams for efficiency.
• Continuously develop leadership skills.
• Ensure compliance with NEA rules and regulations.

We are seeking an exceptional Executive F&B Manager to lead our food and beverage operations. The successful candidate will be responsible for overseeing the daily operations of our outlets, ensuring seamless service and high efficiency.

• Operations Management: Oversee the daily operations of food and beverage outlets, ensuring smooth service and high efficiency.

• Staff Management: Hire, train, and supervise staff, ensuring a well-coordinated and motivated team.

• Customer Service Excellence: Ensure exceptional customer experiences by maintaining high service standards and handling complaints professionally.

• Menu Planning & Cost Control: Work with chefs to design menus, manage food costs, and optimize pricing strategies.

• Budgeting & Financial Management: Develop and monitor budgets, control expenses, and maximize profitability.

• Supplier & Inventory Management: Source quality ingredients, negotiate supplier contracts, and maintain proper inventory levels.

• Compliance & Safety: Ensure adherence to food safety, hygiene, and workplace health regulations.

• Marketing & Promotions: Develop promotional strategies, manage social media presence, and increase sales through special events and offers.

• Quality Control & Standardization: Maintain consistent food quality, presentation, and service standards across all operations.

• Reporting & Analysis: Prepare financial and operational reports, analyze performance, and implement improvements.