Live Nation is launching a new, purpose-built mid-size live music venue in Singapore with a capacity of 3,000. Designed to host both international touring acts and local artists, as well as ancillary content such as comedy, community and private hire events. The venue will also feature secondary activation spaces and externally facing public café and bar The ground-floor café and bar, supported by a central kitchen, will be operated by an appointed third-party F&B partner. Open year-round and independent of the live event schedule, these spaces form a core part of the venue's public-facing offer.
The F&B Manager will lead the pre-opening and ongoing oversight of Live Nation's directly operated food and beverage areas, including concessions, hospitality areas and event-based catering. The role will also work in close partnership with the appointed third-party F&B operator responsible for the venue kitchen, café and bar
Reporting to the General Manager, the role is responsible for driving overall F&B strategy, guest experience standards, commercial performance, and operational consistency across all touchpoints. This includes acting as the venue's primary point of contact for the appointed F&B operator responsible for the venue kitchen, café and bar, ensuring alignment on shared standards, brand expectations, and commercial objectives in a fast-paced live entertainment environment.
ROLE & RESPONSIBILITIES:
Venue Mobilisation & Pre-Opening
- Lead the mobilisation, setup and launch readiness of Live Nation's directly operated F&B areas, including concessions, premium hospitality spaces and event catering areas. Coordinate with the appointed F&B operator on venue-wide readiness and shared infrastructure across the kitchen, café and bar.
- Work closely with project teams, architects, consultants and contractors to ensure all F&B areas are fit-for-purpose, operationally efficient and compliant.
- Oversee procurement, installation and commissioning of all F&B equipment, POS systems, furnishings and operational supplies.
- Support testing & commissioning, and soft opening events prior to public launch.
- Ensure all relevant licences, permits and certifications are secured before opening.
Operations Management
- Oversee day-to-day F&B operations across event and non-event days, ensuring efficient, safe and commercially successful delivery.
- Manage event-day execution including staffing deployment, stock readiness, logistics and service delivery.
- Maintain a close working relationship with the appointed F&B operator running the venue kitchen, café and bar, ensuring alignment with venue standards and guest experience objectives across all F&B touchpoints
- Develop and maintain SOPs and operational workflows to ensure consistency, efficiency and compliance.
- Adapt operational plans based on event profiles, attendance levels and audience requirements.
- Coordinate artist and crew catering logistics in partnership with the appointed F&B operator, ensuring backstage teams and performers receive timely, high-quality meals tailored to dietary and cultural requirements.
Team Leadership
- Recruit, train and lead part-time and casual F&B teams.
- Develop rosters and workforce plans aligned with budgets and event schedules.
- Manage labour costs and productivity targets.
- Foster a high-performing, service-led and accountable team culture.
- Conduct coaching, performance reviews and ongoing team development.
Commercial & Financial Management
- Prepare and manage budgets, forecasts and departmental P&L performance.
- Drive revenue growth through pricing strategy, spend-per-head initiatives, premium offerings and upselling opportunities.
- Work collaborative with the venue's Sponsorship team to activate and manage F&B brand partnerships
- Work with the appointed F&B operator and internal teams to shape menu concepts, seasonal promotions and event-led F&B offerings that enhance guest spend and experience across the venue.
- Manage cost efficiency through labour planning and financial discipline.
- Identify and develop new revenue opportunities across events, hospitality and non-event trading.
Procurement & Inventory Management
- Source suppliers and manage procurement of food, beverage and operational supplies for Live Nation's directly operated F&B areas, in collaboration with the F&B operator for venue's kitchen.
- Negotiate contracts and maintain strong vendor relationships.
- Implement and oversee inventory systems, ordering processes and stock control procedures.
- Conduct regular audits and drive wastage reduction and cost efficiency initiatives.
- Ensure continuity of supply and operational readiness across all trading periods.
Guest Experience & Product Development
- Collaborate with the appointed F&B operator on menu design and the wider venue food and beverage experience, tailored to live entertainment audiences in Singapore
- Develop premium, VIP and event-specific F&B experiences to enhance guest satisfaction and revenue.
- Maintain high standards of product quality, presentation and service delivery.
- Monitor guest feedback and implement improvements to enhance overall experience.
Sustainability Initiatives
- Implement and champion sustainable F&B practices across sourcing, packaging, waste management and operations.
- Work with suppliers to prioritise environmentally responsible, ethically sourced and locally relevant products where possible.
- Drive initiatives to reduce single-use plastics, food waste and overall environmental footprint.
- Promote recycling, segregation and responsible disposal practices across all F&B outlets.
- Identify opportunities to integrate sustainability into menu design, procurement and operational workflows.
Compliance, Safety & Hygiene
- Ensure compliance with all Singapore food safety, hygiene, liquor licensing and workplace safety regulations.
- Maintain all required licences, permits and operational records.
- Enforce sanitation, food handling and workplace safety standards across all F&B areas.
- Support emergency preparedness and incident response protocols.
Reporting & Continuous Improvement
- Track and analyse key performance metrics including revenue, labour, wastage, stock variances and guest satisfaction.
- Provide regular operational and financial reporting to the General Manager.
- Identify performance trends and recommend improvements to efficiency, service and profitability.
- Stay informed on industry trends and best practices to drive continuous operational enhancement.
REQUIREMENTS:
- Track record with at least 5-7 years of experience in F&B management, preferably in mid to large-scale entertainment venues or similar hospitality settings.
- Bachelor's degree in hospitality management, Culinary Arts, or a related field.
- Proficiency in verbal and written skills – English
- In-depth knowledge of food and beverage trends, industry best practices, and local health and safety regulations.
- Experience in negotiating contracts with suppliers, managing vendor relationships, and creating and managing budgets.
- Proficiency in using point-of-sale systems, inventory management software, and other F&B-related technologies.
- Demonstrated ability to recruit, train, and manage a diverse event day team.
- Familiarity with sustainable practices in sourcing, waste management, and eco-friendly initiatives.
- Effective decision-making skills, especially in high-pressure situations.
- Ability to convey ideas clearly and concisely to ensure seamless coordination.
- Strong commitment to providing exceptional customer service and creating memorable experiences for patrons.
- Strong organizational and multitasking abilities to manage multiple tasks simultaneously and meet deadlines.
- Collaborative mindset and the ability to work cohesively with cross-functional teams.
- Willingness to support and contribute to the success of the overall venue.
- Creativity in menu development, presentation, and F&B service innovations.
- Openness to adopting new technologies and trends within the industry.
- Genuine passion for the food and beverage industry and a deep understanding of culinary trends.
- Dedication to maintaining high-quality standards in food preparation and presentation.
Additional Requirements:
- Flexibility to work on weekends, after office hours and public holidays.
- Ability to work effectively in diverse cultural environments.
- Carry out any other duties that are deemed reasonable and associated with the role.
