Mama Shelter is a vibrant, design‑driven hospitality brand founded in 2008 by the Trigano family (co‑founders of Club Med). The brand creates lively, eclectic urban spaces blending creativity, community, affordability, and exceptional service. Mama Shelter is part of Ennismore, a global collective of creative hospitality brands in joint venture with Accor.

We are seeking an enthusiastic and detail-oriented Food and Beverage Manager to join our dynamic team in Singapore. In this pivotal role, you will lead our food and beverage operations with a customer-focused approach, driving exceptional dining experiences while maintaining operational excellence. You will be responsible for managing all aspects of our F&B department, from team leadership and budget oversight to menu innovation, F&B revneue forecast and guest satisfaction. If you're a decisive, organized professional with a passion for hospitality and a commitment to building high-performing teams, we'd love to hear from you.

• Lead and mentor the food and beverage team, fostering a collaborative and supportive work environment that encourages professional growth and development
• Deliver consistently professional, friendly, and engaging service while ensuring all team members adhere to established service standards and operational procedures
• Manage departmental budgets effectively, analyze financial performance, and implement cost-control strategies to maximize profitability and operational efficiency
• Handle guest concerns with empathy and assertiveness, responding quickly and professionally to ensure guest satisfaction and loyalty
• Recruit, onboard, and train team members, ensuring they possess the necessary skill set to excel in their roles and represent the organization's values
• Develop and execute innovative menu strategies and promotional campaigns in collaboration with culinary and marketing teams to drive revenue growth
• Maintain comprehensive knowledge of all outlet menus, pricing, and offerings to provide informed guidance to staff and guests
• Oversee inventory management, vendor relationships, and supply chain operations to ensure quality standards and cost efficiency
• Ensure strict compliance with all health, safety, and sanitation policies, maintaining a clean and secure work environment
• Attend regularly scheduled departmental meetings and communicate transparently with senior management regarding operational metrics and strategic initiatives
• Analyze performance data and key performance indicators to identify opportunities for improvement and drive data-informed decision-making
• Balance operational needs, administrative responsibilities, and team member well-being to create a resilient and motivated department
• Perform additional duties as assigned, demonstrating flexibility and a willingness to support organizational goals

**Required Qualifications:**

• Minimum 5 years of food and beverage leadership or management experience in a hospitality setting
• Proven experience managing point of sale (POS) systems and related technology platforms
• Proficiency with Microsoft Windows applications and general computer literacy
• Excellent communication and organizational skills with strong attention to detail
• Demonstrated problem-solving and conflict resolution abilities
• Strong interpersonal skills with the ability to work collaboratively across all organizational levels
• Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism
• Knowledge of food safety regulations, health codes, and sanitation best practices
• Experience with budget management, cost analysis, and financial planning
• Highly responsible, reliable, and committed to maintaining the highest standards of integrity and transparency
• Customer-focused mindset with a genuine commitment to delivering exceptional guest experiences
• Ability to remain calm, courteous, and empathetic when addressing challenging situations

**Preferred Qualifications:**

• Bachelor's degree in hospitality management, business administration, culinary arts, or a related discipline
• Experience in a multicultural or international dining environment
• Demonstrated experience in menu development and culinary innovation
• Background in staff recruitment, training program development, and performance management
• Experience managing vendor and supplier relationships
• Knowledge of inventory management systems and food cost controls
• Certification in food safety or hospitality management
• Experience with revenue management and pricing strategies
• Visionary approach to F&B operations with a track record of driving organizational growth and innovation