Assistant Director Food And Beverage

Department

F&B Shared

Employee Type

Probationary

Job Responsibilities

• The Assistant Director of Food & Beverage supports the Executive Assistant Manager – F&B in managing the division’s overall operations, performance, and guest experience. This role acts as a bridge between strategy and execution, ensuring that all outlets, banquets, and catering functions deliver consistent excellence in service, quality, and financial results. The Assistant Director leads outlet managers, drives daily operational success, and champions team development, while actively contributing to innovation and brand enhancement.
• Support the EAM–F&B in executing the strategic vision and business objectives for the division.
• Oversee day-to-day operations of all F&B outlets and banqueting, ensuring consistent service, product quality, and guest engagement.
• Assist in financial planning, cost control, and revenue optimization, monitoring KPIs across outlets.
• Lead outlet managers and supervisors, providing guidance, coaching, and performance feedback.
• Coordinate with Culinary, Rooms, Marketing, and Sales to ensure alignment and maximize business opportunities.
• Monitor compliance with hygiene, safety, and service standards, ensuring zero tolerance for lapses.
• Contribute to concept development, promotions, and innovation in line with guest expectations and market trends.
• Represent the F&B division in internal meetings and, when required, in guest or partner interactions.
  
  

• Bachelor’s degree in Hospitality Management, F&B Management, or related field (Master’s degree preferred).
• 8–10 years of progressive experience in Food & Beverage operations, including multi-outlet or large-scale environments.
• At least 3 years in a senior F&B management role within a luxury hotel, resort, or high-volume fine dining environment.
• Strong financial management skills, including budgeting, forecasting, and cost control.
• Proven leadership ability with a track record of developing high-performing teams.
• In-depth knowledge of current F&B trends, wine & beverage programs, and banquet/event operations.
• Exceptional guest service and interpersonal skills, with experience handling VIPs and high-profile clientele.
• Strong project management and organizational skills, capable of overseeing multiple operations simultaneously.
• Excellent communication skills in English (both written and spoken); proficiency in additional languages an advantage.
• High adaptability, innovation mindset, and ability to drive change in a fast-paced environment.
• Strong knowledge of HACCP, food safety, and hygiene standards.
• Proficiency in hospitality management systems (Opera, Micros/Simphony, Delphi, or similar) and MS Office Suite.
• Proven leadership experience in multi-outlet F&B operations.
• Operational expertise with a luxury service mindset.
• Solid financial understanding of P&L, cost control, and revenue management.
• Skilled in team development, coaching, and conflict resolution.
• Excellent communication and organizational skills.
• High adaptability and ability to work in a fast-paced, multicultural environment.