Assistant Food & Beverage Manager

Role Overview

You will take ownership of day-to-day food and beverage operations within a four- or five-star hotel, ensuring that every dining experience—from breakfast to late-night bar service—meets exacting standards. Working across restaurants, lounges, and banqueting events, you will lead a shift-based team, coordinate with the culinary team, and resolve issues on the floor so that guests receive seamless, memorable service. Your leadership directly impacts the hotel's reputation and guest loyalty, making consistency and attention to detail essential to your daily routine.

Key Responsibilities

• Supervise and support front-of-house staff across restaurant, bar, and banqueting operations, maintaining service standards at all times.
• Plan and coordinate daily staffing schedules, assigning sections and ensuring adequate coverage for peak service periods.
• Manage inventory levels for food, beverages, and service supplies, placing orders and minimizing waste without compromising availability.
• Conduct pre-shift briefings to communicate menu updates, VIP arrivals, event requirements, and any special guest requests.
• Act as the primary point of contact for guest feedback and complaints, resolving issues quickly and professionally.
• Oversee banquet and event execution, from setup and service flow to teardown, ensuring deadlines and client expectations are met.
• Enforce health, safety, and hygiene protocols across all F&B outlets, complying with hotel policies and local regulations.
• Train and mentor team members on service techniques, product knowledge, and upselling strategies to enhance revenue.

Requirements & Qualifications

• Diploma or degree in hospitality management, hotel administration, or a related field.
• Minimum three years of experience managing food and beverage operations in a four- or five-star hotel environment.
• Strong working knowledge of restaurant, bar, and banqueting service standards, including table service, bar preparation, and event logistics.
• Proven leadership skills with the ability to motivate, guide, and hold a diverse team accountable.
• Excellent communication and problem-solving abilities, remaining calm and effective under pressure.
• Flexibility to work evenings, weekends, and public holidays, as these are peak operating times for hotel F&B outlets.