Manager, Campus Commercial Services (F&B Leasing & Operations)

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.