Position Overview

The Food & Beverages Manager is responsible for overseeing all food and beverage operations within JLL-managed commercial properties, including corporate dining facilities, cafeterias, coffee bars, and workplace amenity spaces. This role ensures delivery of exceptional service, operational excellence, and client satisfaction while meeting JLL's quality standards and business objectives.

Key Responsibilities

Operational Leadership Manage daily operations of all F&B facilities within the assigned property or portfolio. Develop and implement operational procedures, service standards, and quality control measures. Oversee food preparation, menu planning, presentation standards, and service delivery. Manage inventory, procurement, stock control, and supplier relationships to ensure cost-effectiveness and quality. Ensure facilities, equipment, and services meet operational readiness standards.

Client Relationship Management Serve as primary F&B contact for building occupants and corporate clients. Understand and anticipate client needs, preferences, and workplace dining requirements. Develop and implement F&B programs that enhance workplace experience and support client objectives. Conduct regular client meetings and presentations on service performance and initiatives. Manage client feedback, resolve issues promptly, and implement continuous improvement measures.

Team Management Lead, supervise, and develop F&B team members including supervisors, café staff, and service personnel. Manage third-party catering vendors and food service contractors where applicable. Recruit, train, and performance-manage staff to ensure service excellence. Create work schedules, manage labor costs, and optimize team productivity. Foster a positive, service-oriented culture aligned with JLL values and client expectations.

Financial Management Develop and manage F&B budgets, forecasts, and financial plans. Monitor revenue, costs, profitability, and key performance indicators. Control operational expenses including food costs, labor, and overheads. Identify revenue enhancement opportunities and cost optimization strategies. Prepare financial reports and analysis for client and internal stakeholders. Manage vendor contracts, negotiate terms, and ensure value delivery.

Compliance and Risk Management Ensure strict compliance with food safety, health, and hygiene regulations. Maintain proper sanitation standards and food handling procedures across all operations. Conduct regular safety audits, inspections, and risk assessments. Ensure adherence to building policies, JLL safety protocols, and regulatory requirements. Manage permits, licenses, and certification requirements. Implement emergency preparedness and business continuity plans for F&B services.

Strategic Planning and Innovation Develop F&B strategies aligned with client workplace experience goals. Research and implement industry trends, sustainable practices, and wellness initiatives. Design menu offerings that reflect dietary preferences, cultural diversity, and health considerations. Plan and execute special events, catering services, and seasonal programs. Integrate F&B services with broader workplace amenities and building management initiatives.

Stakeholder Collaboration Coordinate with property management teams on space planning and amenity optimization. Partner with workplace experience teams on occupant engagement programs. Collaborate with sustainability teams on waste reduction and environmental initiatives. Work with procurement teams on vendor selection and contract management. Liaise with building engineers on equipment maintenance and facility upgrades.

Qualifications And Requirements

Education and Experience Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred. Minimum 3-5 years of progressive experience in food and beverage management. Experience in corporate dining, contract food services, or facility management environments strongly preferred. Proven track record managing multi-unit operations or large-scale dining facilities. Experience working with corporate clients and delivering B2B services.

Technical Skills and Knowledge Strong understanding of food service operations, kitchen management, and service standards. Knowledge of food safety regulations, HACCP principles, and health compliance requirements. Financial acumen including budgeting, P&L management, and cost control. Proficiency in F&B management systems, point-of-sale technology, and reporting tools. Understanding of procurement, inventory management, and supply chain processes. Familiarity with workplace services and facility management principles.

Leadership and Management Competencies Proven leadership abilities with experience managing diverse teams. Strong client relationship management and communication skills. Problem-solving capabilities and ability to handle complex operational challenges. Strategic thinking with focus on continuous improvement and innovation. Ability to manage multiple priorities in fast-paced environment. Negotiation skills for vendor and contract management.

Personal Attributes Professional demeanor appropriate for corporate environment. Customer-focused mindset with commitment to service excellence. Detail-oriented with strong organizational and planning abilities. Adaptable and responsive to changing client needs and business requirements. Collaborative approach with ability to work across functions and teams. Flexibility to work varied schedules including early mornings, evenings, and occasional weekends as operations require.

Working Conditions

Based at client site within commercial office building or campus environment. May require movement between multiple facilities or properties. Combination of office work and operational floor presence. Regular interaction with clients, vendors, and building occupants.

Assistant Manager F&B