Beverage Manager
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Job Summary
Role Purpose
The Beverage R&D & Operations Manager is responsible for the end-to-end lifecycle of the brands beverage menufrom creative innovation and recipe development to operational execution and quality control. This role focuses on modernizing local beverage favorites while ensuring commercial profitability and consistency across all outlets.
1. Research Development & Innovation
Beverage Conception: Research develop and introduce new beverage concepts inspired by local Malaysian cuisine (e.g. Kopi Kaw Hor Kar Sai specialty Milo) and current market trends.
Standardization: Create standardized recipes detailed costing sheets and step-by-step preparation methods for all new and existing beverages.
Pre-launch Evaluation: Lead rigorous testing and tasting sessions as well as product evaluations to ensure quality before a full menu rollout.
Marketing Alignment: Collaborate with the marketing team to ensure beverage offerings align with the brand identity and support seasonal promotions.
2. Quality Control & Operational Excellence
Consistency Management: Monitor and maintain the quality consistency and visual presentation of all beverages across the existing menu.
SOP Enforcement: Establish document and enforce Standard Operating Procedures (SOPs) for beverage preparation at all outlets.
Audits & Compliance: Conduct regular audits and unannounced spot checks to ensure strict compliance with quality and hygiene standards.
Problem Resolution: Address and resolve quality-related issues or customer feedback promptly.
3. Commercial & Cost Management
Financial Oversight: Manage beverage costing pricing strategies and profit margins to meet company financial goals.
Efficiency Monitoring: Monitor inventory levels usage and wastage to ensure maximum cost efficiency.
Procurement Collaboration: Work closely with the procurement team to source high-quality ingredients at competitive prices without compromising on taste.
Sales Analysis: Track sales performance of beverage items and recommend improvements menu adjustments or deletions based on data.
4. Training & Team Development
Skill Enhancement: Train and guide outlet teams on beverage preparation presentation and new product rollouts.
Material Development: Create comprehensive training manuals and visual aids to ensure consistent execution.
Standards Compliance: Ensure all staff adhere to food hygiene safety and service standards at all times.
Requirements
Experience: Proven experience in crafting local Malaysian beverages (e.g. Kopi Kaw Hor Kar Sai Milo-based drinks). A deep understanding of local flavor profiles is essential.
Industry Background: Minimum 35 years of experience in beverage R&D bar management or F&B operations.
Technical Skills: Strong knowledge of beverage costing inventory management and the ability to draft clear SOPs.
Language: Ability to communicate effectively with outlet staff (Mandarin English and Bahasa Malaysia are added advantages).
Personal Traits: Result-oriented creative disciplined and capable of working under pressure to meet project and tender deadlines.
Logistics: Willingness to travel frequently between outlets for audits and training.
Required Skills:
Market Exposure: Prior experience in the HORECA or specialized distribution sector is highly preferred. Technical Skills: Proficiency in CRM tools for daily visit tracking and sales opportunity logging; experience with enterprise resource planning systems is a significant advantage. Flexibility: This role involves a mix of on-site activities (field visits) office-based reporting and the flexibility to work from home as required. Event Participation: Ability to support industry events including workshops product samplings roadshows and exhibitions.
