The position holder builds and leads the commercial exploitation and development of the F&B ecosystem across the VLG system, starting at VLU Main campus through two parallel models: (a) leasing & tenant development and (b) VLU self-operated F&B (with P&L ownership). Operating as a self-funded unit, the role generates sustainable revenue that is reinvested into service quality and campus life, while elevating the daily dining experience for approximately 20,000–30,000 students, lecturers and staff. Description 1. F&B Leasing & Tenant Development 25% ● Identify and approach F&B brands and operators suited to the campus positioning and the student/staff customer base. ● Conduct market research; analyze F&B trends, benchmark tenant mixes and customer preferences. ● Build and maintain relationships with existing and prospective F&B tenants. ● Lead lease negotiations, commercial terms and tenant onboarding. ● Coordinate with space-planning and fit-out teams to ensure smooth store openings. ● Plan and commercialize F&B business areas, including canteen, food court and other locations. ● Continuously optimize the campus F&B tenant mix to drive footfall, variety and experience. 2. F&B Tenant Operations Management 20% ● Monitor daily operations of F&B tenants for compliance with campus operational standards and regulations. ● Conduct regular inspections on service quality, cleanliness, food safety, hygiene, staff grooming and customer service. ● Handle operational issues, customer complaints and service recovery. ● Work with internal departments (Marketing, M&E / Facilities, Security, Cleaning, Management Office) to support smooth tenant operations. ● Prepare operational evaluation reports and recommend improvement actions. 3. Self-Operated F&B & Concept Development 10% ● Establish and run F&B outlets directly operated by VLG; own their P&L. ● Develop, curate and refresh in-house F&B concepts / brands to fit evolving campus needs. ● Manage supply chain, food quality, food safety and service staffing. 4. Catering, Events & Meal Programs 8% ● Develop and manage campus catering and event F&B as a distinct revenue line. ● Explore meal-plan / subscription and residential-dining programs (dormitories, apartments). 5. Revenue, P&L & Commercial Finance 12% ● Own the department P&L; build revenue models and rental / revenue-share structures. ● Operate the unit on a self-funded basis, with surplus reinvested into service quality and campus life. ● Coordinate with Group Finance on financial planning and reporting; interface with the realty / asset function on income-producing space (space monetization). 6. Customer Experience, Quality & Sustainability 10% ● Curate a synchronized, quality F&B ecosystem, moving toward a closed-loop campus offering. ● Set standards for quality, food safety, dietary inclusivity and sustainability (local sourcing, waste reduction). ● Monitor feedback and market trends; run F&B campaigns and promotions with the Marketing team. 7. Multi-Campus Standardization 5% ● Set F&B exploitation and partner-care standards and roll them out across other campuses in the system. 8. Team Leadership, Coordination & Other Tasks 10% ● Build, lead, recruit and train the team. ● Coordinate across Space Planning, Facilities Operations, Procurement, Finance, Marketing and Campus Life boundaries. ● Handle administration, reporting and ad-hoc tasks assigned by the line manager. [Requirements] • Bachelor's degree in business administration, Marketing, Hospitality, F&B Management, Real Estate / Retail or a related field. • Minimum 5- 7 years in F&B commercial / retail or mall leasing / mixed-use commercial property / F&B chain operations. • Experience building or scaling a commercial function is preferred (this is a founding-level role). • Solid understanding of both F&B operations and leasing / tenant management. • P&L ownership experience is desirable. • Preferred: background in shopping malls, retail, mixed-use developments or chain restaurants; strong F&B / retail network; education / campus / multi-site experience. • Commercial acumen and entrepreneurial mindset. • Negotiation, business development and stakeholder / partner management. • Customer-oriented and service-quality focus. • Flexible working hours to match F&B and campus operations (which can run 24/7). • Works well under high pressure; able to handle multiple concurrent issues, peak-hour demands and on-the-spot problem-solving. • Team leadership. • Proficient in English.