Assistant food and beverage manager

Key Responsibilities1. Operations Management • Assist the F&B Manager in overseeing daily operations of all F&B outlets, including restaurant, bar, room service, and banquets. • Ensure smooth coordination between kitchen and service teams for efficient guest service. • Monitor product quality, presentation, and service standards in all outlets. • Handle guest feedback and complaints promptly and professionally.2. Staff Supervision & Development • Supervise, train, and motivate service team members to maintain high performance and service consistency. • Support in scheduling staff, controlling overtime, and ensuring adequate manpower coverage. • Assist in performance evaluation and help develop staff through regular coaching.3. Financial & Cost Control • Assist in achieving budgeted revenue, cost targets, and profitability for all outlets. • Monitor inventory levels and control food & beverage costs through effective ordering and wastage management. • Help analyze daily sales reports and identify opportunities for upselling and revenue growth.4. Guest Experience & Quality Assurance • Maintain consistent guest satisfaction by ensuring warm, professional, and attentive service. • Conduct regular floor checks to monitor ambiance, cleanliness, and service quality. • Ensure all hygiene, safety, and health regulations (HACCP standards) are followed at all times.5. Administration & Reporting • Support in preparing F&B reports, daily revenue summaries, and monthly performance analysis. • Assist with menu planning, pricing strategy, and coordination with culinary teams for promotions or events. • Participate in F&B meetings and contribute creative ideas for improvement.6. Event & Promotion Coordination • Assist in planning and executing special events, seasonal promotions, and themed dining experiences. • Collaborate with Sales & Marketing to ensure promotional activities align with brand identity and revenue goals.Key Qualifications • Minimum 2–3 years of experience in F&B operations, with at least 1 year in a supervisory or assistant manager role. • Strong leadership, communication, and problem-solving skills. • Good understanding of food and beverage trends, service standards, and cost control. • Flexible to work on shifts, weekends, and public holidays. • Hospitality management background preferred.