Kerja Sepenuh Masa, F-B Manager di KiN Career Federal Territory - Maukerja

About KiN

KiN is a boutique hospitality brand based in Vietnam, offering thoughtfully designed hotels and serviced living spaces in Ho Chi Minh City. Rooted in the idea of “warmth of kinship,” KiN creates stays that combine design, comfort, and genuine hospitality. With a strong presence in Vietnam, KiN is now entering its next phase of growth.

As part of this expansion, KiN is entering the Malaysia market with the development and management of a 5-star hotel located in the Petronas Twin Towers precinct — moving into a larger-scale, full-service luxury hospitality. The company is building out its local team to support this next phase of development and operations in the region.

Position Overview

The F&B Manager holds operational and financial responsibility for the hotel's food and beverage department, covering all outlets, daily breakfast service, in-room dining, bar and banquet catering. The role is a pre-opening appointment: the holder is responsible for setting the department up from a bare property, writing its operating procedures, appointing its suppliers, recruiting and training its team, and then running it to standard once the hotel trades.

Key Responsibilities:

Pre-Opening Set-Up

• Plan and deliver the food and beverage pre-opening critical path, from handover to soft opening.
• Prepare the standard operating procedures for all outlets, breakfast, in-room dining, bar and banquet.
• Prepare the operating supplies and equipment lists, and manage ordering and par-stocking before opening.
• Prepare the opening menus, recipe costings and beverage lists with the Executive Chef, and set selling prices.
• Set up the point-of-sale system, and conduct tastings, dry runs and soft opening trials.

Handover, Licensing & On-Site Coordination

• Manage the third-party operator handover, asset status and inventory; collect outgoing records, contracts, SOPs, staff/vendor details and licence documentation.
• Assist halal certification end to end with JAKIM, and consolidate all supporting kitchen, supplier and staff data into one master file. Top priority with leadership from licence consultant and internal relevant department (purchasing, compliance)
• Track the licence renewal calendar; health, fire, liquor, business premise, halal and flag submission windows before they lapse with licence consultant support and internal relevant department (purchasing, compliance, legal)
• Attend kitchen walkthroughs, capture vendor quotations, and keep the equipment tracker current with the project management team.
• Act as day-to-day contact for the BOD, project management team and F&B consultants between René's visits.
• Track KL's F&B and hospitality market; competitors, banquet/wedding venues, pricing to inform concept development.
• Send HOD a weekly update and prep materials ahead of each KL visit.

Outlet, Breakfast & Banquet Operations

• Manage the daily operation of all outlets, breakfast, in-room dining, the bar and the lounge.
• Manage the daily breakfast service, including buffet planning, replenishment and covering forecasting.
• Prepare the duty rosters, and conduct pre-shift briefings and pre-service walkthroughs.
• Cost, plan and execute banquet, meeting and event catering, and distribute the banquet event orders.
• Oversee set-up and service on-site during functions.
• Attend to guest complaints, and monitor guest feedback and review scores.

Inventory & Suppliers

• Set and maintain par stock levels for food, beverage and operating supplies.
• Conduct month-end stock counts, reconcile against the system, and prepare the variance reports.
• Review and approve purchase requisitions, and check goods received against specification, quantity and price.
• Source, appoint and manage suppliers, and negotiate prices, delivery schedules and credit terms.
• Control wastage, spoilage, breakage and pilferage.

Cost Control & Team

• Prepare the department's annual budgets and monthly forecasts.
• Manage food cost, beverage cost against budget, and report monthly.
• Review menu profitability, and revise menus, portioning and pricing.
• Recruit, roster, supervise, appraise and discipline the food and beverage team.
• Conduct service and product training, and manage the department's leave, overtime and public holiday scheduling.

Hygiene & Compliance

• Maintain food safety, hygiene and sanitation standards in all outlets and kitchens.
• Ensure all food handlers hold a valid food handling certificate and typhoid vaccination certificate.
• Maintain halal controls, including segregation of storage, preparation, equipment and utensils.
• Maintain and renew all department licences and permits.

Requirements:

• Minimum 5 years of food and beverage management experience in a hotel.
• Experience across hotel outlets, restaurants, daily breakfast and catering.
• Experience in inventory and supplier management.
• Experience in pre-opening set-up.
• Diploma or Degree in Hotel Management, Food & Beverage Management or a related field.
• Proven control of food cost, beverage cost and payroll cost against budget.
• Working knowledge of Malaysian food safety, hygiene, halal and liquor licensing requirements.
• Valid food handling certificate and typhoid vaccination certificate, or willing to obtain both.
• Proficient in point-of-sale and hotel systems, Microsoft Excel and Google Workspace.
• Fluent in English and Bahasa Malaysia.
• Able to work shifts, weekends and public holidays.