Food & Beverage Manager - Live Music Venue

About the role

Live Nation is launching a new 3,000-capacity live music venue in Singapore, Grange House, which will host international touring acts, local artists, comedy, community, corporate and private events, and will include a ground-floor restaurant and bar run by an on-site restaurant partner. The Food & Beverage Manager owns the guest experience across bars, concessions, premium and VIP hospitality, back-of-house catering and corporate events. Reporting to the Head of Operations, the role sets up and runs concessions and bars, manages beverage sales, builds and leads the F&B event team and manages food supply from the restaurant partner. It is a hands-on role for someone with experience running multiple outlets, who will be part of the team opening the venue.

Key responsibilities

• Take ownership of F&B operational readiness: staffing, training, inventory, supplier arrangements, POS systems, equipment testing, warehousing and storage, and uniform and team kit.
• Coordinate with Venue Development, contractors and suppliers during construction, testing and commissioning, and establish operating arrangements with the restaurant partner.
• Help obtain liquor and SFA food licences, permits and certifications, and support testing, commissioning and soft openings.
• Run F&B operations on event days, plan each event (demand forecasting, stand and bar opening plans, staffing, queue times), support back-of-house, artist riders, green rooms and catering, and complete event cash-ups.
• Manage the F&B budget and forecasts, create menus, event offers and VIP packages, activate brand partnerships, and track revenue, labour, wastage and stock variance.
• Set par levels, run opening and closing stocktakes, control yields and complimentary allocations, and manage sale or return arrangements with beverage partners.
• Maintain SOPs, coordinate equipment maintenance with Facilities Management, and ensure responsible service of alcohol and compliance with Singapore food safety and hygiene regulations.
• Lead sustainable practices, reduce single-use plastics and food waste, and build the casual F&B event team from scratch, including rosters and performance reviews.

Required profile

• At least 6 years in F&B management, including 2+ years running high-volume bars or concessions, ideally in entertainment venues, integrated resorts or premium hospitality.
• Experience with restaurant, catering and supplier partners, and hands-on liquor licensing and responsible service of alcohol, ideally in Singapore.
• Strong stock control, inventory, POS and variance management experience, and strong commercial sense with budgets and forecasting.
• Experience recruiting, training and motivating a casual event-day team, and making sound decisions under pressure.
• Excellent written and spoken English; a degree in hospitality management or a related field is preferred.
• Willingness to work weekends, after office hours and public holidays, and to work in diverse cultural environments.