Assistant F&B Manager

• Minimum of three (3) years of experience as an Assistant F&B Manager/ Restaurant Manager in a reputable 4-star or 5-star hotel or a high-volume restaurant.
• Proven experience in managing both restaurant and banquet operations

• Appropriate Diploma or Degree in Hospitality/Hotel Management or a related field

• Strong hands-on knowledge of food and beverage operations.
• Comprehensive knowledge of wines, spirits, cocktails, and other beverages, including wine service and food pairing.
• Experience in banquet planning, event coordination, and execution.
• Strong leadership, team-building, coaching, and staff development skills.
• Knowledge of inventory management, beverage costing, purchasing, stock control, and cost management.
• Proficiency in POS systems and Microsoft Office applications.
• Thorough understanding of food safety, hygiene, and health and safety regulations.
• Excellent customer service and interpersonal skills.
• Strong communication, organizational, and problem-solving abilities.
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Commercial awareness with a focus on achieving revenue targets while maintaining cost control.
• Professional appearance, positive attitude, and commitment to delivering exceptional guest experiences.
• Flexibility to work shifts, weekends, and public holidays.

• The primary functions of the Assistant F&B Manager are to drive an enhanced guest experience, ensure compliance with operational procedures, ensure the accuracy of financial transactions at all points of sale, reconcile invoices and PM, and maximize hotel revenues by focusing on food & beverage revenue streams.
• Work with the F&B Manager to develop programs to increase F&B revenue.
• Ensure that initiatives to upsell and promote outlets are in place.
• Establish and maintain relationships with major groups and corporate clients.
• Foster a culture of cross-selling within the team, promoting not only the hotel and its facilities you are based at but also the other hotels and products within the group to drive and support group-wide revenue generation.

• Operate within the annual budget guidelines and maintain tight control of such.
• Maintain the necessary stock of supplies in all outlets and control expenses.
• Monitor and measure staff productivity to control resource planning in alignment with revenue streams.
• Assist in preparing and monitoring yearly operating and expenditure budgets, ensuring controllable expenses are managed to achieve or exceed budgeted goals.

• Ensure that all standard manuals, policies and procedures within the department are up to date and available at all times and verify compliance with all F& B policies and procedures, ensuring continuous improvement to exceed guest expectations.
• Monitor quality of guest service and ensure a positive experience for the guests in the hotel.
• Responsible for the management, operation, and staffing of the entire F& B Team
• Supply relevant information to other departments to assist them in planning and running their departments.
• Provide required reports promptly.

• Responsible for managing all aspects of the restaurants, banqueting and bar service in liaison with the F&B Manager, ensuring they deliver a memorable guest experience that is unique and brings the brand to life; Ensures that quality, standards, retention and guest expectations are met daily.
• Verifies that all restaurants, banqueting areas and bar outlets have an atmosphere that is conducive to overall guest experience.
• Administers all food and beverage facilities and ensures optimal cleanliness and safety procedures.
• Responds appropriately to guest complaints, giving timely and solid feedback that builds relationships to drive continuous improvements and guest satisfaction.
• Reviews team member levels to ensure that guest service, operational needs and financial objectives are met.
• Conducts regular stock takes and audits for efficient operation of bar and cost controls.
• Maintains an inventory of liquor stock, cutlery, wastage and all breakages.
• Ensures strict adherence to the established par stocks for all operating equipment and supplies.
• Ensures that proper controls are in place and outlet cashiering procedures are strictly adhered to.
• Adequately manage stock issues and carefully use all equipment and supplies.
• Carry out monthly inventory of operating equipment.
• Ensure the highest standard of quality and variation within set budgets.
• Ensure food and beverages are presented according to laid-down standards
• Ensure that F&B service staff are in proper attire, ensuring a high standard of personal appearance and hygiene.
• Ensure that all staff approach guests in a pleasant, courteous and professional way
• Issue repair and maintenance work orders to ensure that proper maintenance of the outlets.
• Ensure attention to individual guest needs and that staff adopt a highly personalized approach to guests.
• Ensure all staff are trained on identifying and reporting maintenance and operational defects.
• Respond adequately and swiftly to clients' requests and/or complaints in accordance with hotel policy, reporting all complaints

• Conduct departmental meetings and continually communicate and document a clear and consistent message regarding the department, new developments, service-related issues and goals to produce desired results.
• Prioritizes, delegates and supervises job assignments and verifies that each F&B section is briefed on the day’s activities. She/he will assist the individuals to understand Guest needs, providing guidance, feedback, and individual coaching when needed.
• Provides regular feedback to the Team Members on their performance and areas of improvement. Identifies the development needs of the Team and coaches, mentors, and/or supports them to improve their skills.
• Empowers Team Members by periodically scheduling/assigning training.
• Responsible for the immediate supervision and managing discipline and performance evaluation of all Front Office team members.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring and evaluating performance.
• Responsible for allocating team members' leave, monitoring attendance, drafting duty rosters, and updating the time & attendance system regularly.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section