Assistant Food & Beverage Manager (AFBM)

The Assistant Food & Beverage Manager (AFBM) is responsible for assisting in leading, managing, and overseeing all F&B operations to ensure the highest standards of service, quality, and profitability. This role involves strategic planning, team leadership, cost control, and guest relations across all outlets, including restaurants, bars, room service, and banquets.

Key Responsibilities

• Operations Management: Manage and oversee all Food & Beverage (F&B) operations, including restaurants, bars, room service, banquets, and events.
• Quality Assurance: Ensure high quality of food, beverage, and service standards in line with the hotel’s brand and guest expectations.
• Financial Control: Develop and implement F&B strategies, budgets, and cost-control measures to maximize revenue and profitability.
• Menu & Promotion Development: Coordinate with the Executive Chef, Restaurant Manager, and Banquet Team to create appealing menus and promotions.
• Team Leadership & Training: Supervise, mentor, and train F&B staff to deliver consistent, professional, and friendly service.
• Guest Relations: Handle guest feedback, resolve complaints promptly, and maintain high guest satisfaction scores.
• Compliance & Safety: Monitor and enforce hygiene, safety, and sanitation standards across all F&B outlets.
• Reporting & Analysis: Prepare regular reports and provide detailed analysis on sales performance, cost of sales, and market trends to upper management.

• Support service charge allowance during pre-opening
• Competitive salary & management benefits
• 2 days off per week
• Full Salary during probation
• Insurance & housing/transport allowance (if applicable)
• Annual leave & performance bonus
• Career growth within the brand
• Social Insurance on full salary

Education: Bachelor’s degree or Diploma in Hospitality Management, Culinary Arts, Business Administration, or a related field.

Experience: Minimum of 3–5 years of experience in F&B operations, with at least 2 years in a supervisory or assistant management role (preferably in a 4 or 5-star hotel environment).

Skills:

Strong leadership, interpersonal, and communication skills.

Excellent financial acumen with experience in budgeting, forecasting, and inventory control.

Proficiency in F&B management software (POS systems, inventory systems) and MS Office.

Languages: Fluent in English (both written and spoken). Knowledge of additional languages is a plus.

Attributes: Problem-solving mindset, detail-oriented, ability to work under pressure and in flexible shifts.