Assistant F&B Manager

The Assistant Food & Beverage Manager is responsible for assisting in the overall management and daily operation of the Food & Beverage department. The role ensures smooth operations, excellent guest service, effective team management, cost control, and compliance with hotel standards, policies, and procedures.

Key Responsibilities

1. F&B Operations

• Assist the F&B Manager in overseeing the daily operations of restaurants, bars, banquet operations, and other F&B outlets.
• Ensure all outlets operate efficiently and according to established SOPs and brand standards.
• Monitor service quality, food presentation, cleanliness, and overall guest experience.
• Ensure adequate staffing and smooth coordination during peak periods.
• Conduct regular operational checks and ensure any issues are addressed promptly.
• Assist in opening and closing procedures of F&B outlets.
• Ensure proper cash handling, billing, and settlement procedures are followed.

2. Team Management

• Supervise, motivate, and guide F&B team members to achieve departmental objectives.
• Allocate daily duties and monitor staff performance.
• Assist with staff scheduling and manpower planning.
• Conduct briefings before service and communicate operational updates to the team.
• Monitor staff grooming, punctuality, attendance, and discipline.
• Support recruitment, onboarding, training, and development of F&B employees.
• Conduct coaching and provide feedback to team members to improve performance.
• Assist with performance evaluations and recommend appropriate development plans.

3. Guest Service

• Maintain a high standard of guest satisfaction and service excellence.
• Handle guest complaints, feedback, and special requests professionally.
• Follow up on guest concerns and ensure appropriate resolutions are provided.
• Build positive relationships with regular guests and VIPs.
• Ensure special occasions, dietary requirements, and guest preferences are properly communicated to the team.

4. Food Quality, Hygiene & Safety

• Ensure food and beverage quality meets hotel and brand standards.
• Monitor cleanliness and hygiene standards across all F&B areas.
• Ensure compliance with food safety, HACCP, health, and safety requirements.
• Conduct regular inspections of dining areas, service areas, equipment, and storage areas.
• Ensure proper handling, storage, and preparation of food and beverages.
• Report maintenance, safety, and equipment issues to the relevant department.

5. Cost Control & Inventory

• Assist in monitoring departmental costs and operational expenses.
• Control food and beverage wastage and identify opportunities for cost savings.
• Monitor stock levels and ensure proper inventory management.
• Ensure all requisitions, transfers, receiving, and stock issues are properly controlled.
• Conduct and assist with regular stock counts and inventory checks.
• Work closely with Finance and Purchasing on cost control and inventory matters.
• Ensure proper portion control and adherence to standard recipes where applicable.

6. Revenue & Business Performance

• Assist the F&B Manager in achieving departmental revenue and profitability targets.
• Monitor outlet performance, sales trends, average spending, and guest volume.
• Identify opportunities to increase revenue and improve outlet performance.
• Support promotions, special events, seasonal campaigns, and F&B initiatives.
• Review daily sales reports and highlight significant variances or concerns.
• Assist in implementing strategies to improve overall F&B revenue.

7. Banquet & Events

• Assist in planning and coordinating banquets, meetings, conferences, weddings, and other events.
• Ensure event requirements are communicated clearly to the operational team.
• Monitor service delivery during events and ensure client requirements are met.
• Coordinate with Kitchen, Banquet, Stewarding, Sales & Events, and other departments.
• Conduct post-event follow-up and address any operational issues.

8. Administration & Reporting

• Assist with preparation of daily, weekly, and monthly F&B reports.
• Monitor departmental records, checklists, and operational documents.
• Review daily operational issues and follow up on pending actions.
• Assist the F&B Manager with departmental meetings and action plans.
• Ensure all required documentation is completed accurately and on time.
• Maintain proper records in accordance with hotel policies and procedures.

9. Interdepartmental Coordination

• Maintain effective communication with Kitchen, Housekeeping, Engineering, Finance, HR, Sales & Marketing, Security, and other departments.
• Coordinate operational requirements to ensure smooth guest service.
• Attend departmental and hotel meetings when required.
• Communicate management decisions and operational updates to F&B team members.

10. Standards & Compliance

• Ensure compliance with hotel policies, procedures, SOPs, and brand standards.
• Ensure compliance with local laws and regulations relating to food safety, health, fire, and workplace safety.
• Support internal and external audits and inspections.
• Ensure corrective actions are implemented within the required timeframe.
• Maintain confidentiality of hotel and guest information.

Key Performance Indicators (KPIs)

• F&B revenue and profitability
• Guest satisfaction scores
• Food & beverage cost percentage
• Labour cost and productivity
• Guest complaints and resolution
• Food quality and hygiene standards
• Staff training and performance
• Inventory accuracy and wastage control
• Compliance with brand and hotel standards
• Successful execution of events and functions

Qualifications & Experience

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 3–5 years of experience in Food & Beverage operations, preferably within a hotel or hospitality environment.
• Previous supervisory or management experience in F&B is preferred.
• Strong knowledge of restaurant, banquet, and hotel F&B operations.
• Knowledge of food safety, hygiene, and cost control procedures.
• Good understanding of revenue management and F&B financial controls.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Good problem-solving and decision-making abilities.
• Strong guest service orientation.
• Good organizational and time-management skills.
• Ability to work under pressure and handle multiple priorities.
• Strong attention to detail.
• Good knowledge of Microsoft Office and F&B/POS systems.
• Ability to work flexible hours, including weekends, public holidays, and shifts.
• Professional appearance and positive attitude.

Personal Attributes

• Guest-focused and service-oriented.
• Responsible and reliable.
• Proactive and results-driven.
• Team player with strong leadership qualities.
• Calm and professional when handling difficult situations.
• Adaptable to changing operational requirements.
• Demonstrates integrity and professionalism at all times.