Food & Beverages Manager

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 to 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 caterers.
• 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's value to the client.
• 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 operations 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 certificates are updated or renewed on time.
• Liaise and accompany JAKIM officer during audits or Halal recertification or ad-hoc inspections by KKM.
• Ensure compliance with health and safety regulations by conducting regular inspections, identifying potential hazards, and coordinating corrective actions.
• Involve in the audits to ISO MS (ISO 9001, ISO 14001, ISO 450001 & 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 plans.
• 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.
• Proficient in Microsoft Office, MS Project, PowerPoint, and Excel.
• Pleasant personality with strong customer service, interpersonal skills, and problem-solving ability.
• Excellent verbal/written communication and presentation skills.
• Demonstrates a proactive & professional approach to customer service and stakeholder engagement.
• Strongly goal-oriented – able to focus on meeting all performance targets.
• 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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