Assistant Manager Food & Beverage

F&B Assistant Manager supports the Facility Manager in overseeing daily operations, managing staff performance, ensuring service excellence, and maintaining operational efficiency. Key responsibilities include supervising front-of-house and back-of-house operations, monitoring inventory and cost controls, maintaining quality and safety standards, resolving guest concerns, and developing team capabilities to ensure exceptional food and beverage experiences while meeting financial objectives.
Operational Management
Oversee daily food and beverage operations across all outlets to ensure smooth and efficient service delivery
Maintain high standards of quality control, hygiene, presentation, and customer service excellence
Handle customer queries, feedback, and complaints promptly with effective resolution and follow-up
Ensure strict compliance with all health, safety, sanitation regulations, and licensing requirements
Implement and monitor FIFO (First In First Out) practices for inventory rotation and freshness
Manage inventory of cutlery, crockery, glassware, linens, and service equipment to ensure adequate availability
Uphold and enforce service etiquette standards, grooming guidelines, and professional conduct
Staff Management
Assist in recruiting, onboarding, and training food and beverage staff on service standards and operational procedures
Create and manage staff schedules and shift rosters to ensure optimal coverage and labor cost efficiency
Set clear performance expectations, conduct regular performance reviews, and provide constructive feedback
Coach and mentor team members to develop skills, enhance performance, and support career progression
Address staff concerns, resolve conflicts, and maintain positive team morale and engagement
Financial and Inventory Management
Monitor departmental budgets, track expenses, and implement cost control measures to meet financial targets
Manage inventory levels including ordering, receiving, storage, and stock control of food, beverages, and supplies
Conduct regular stock takes and variance analysis to minimize waste and prevent losses
Negotiate with suppliers and vendors to secure competitive pricing and favorable contract terms
Analayze sales data and consumption patterns to optimize purchasing decisions and reduce costs
Menu and Service Development
Collaborate in planning, developing, and implementing menus that balance customer appeal with profitability
Demonstrate knowledge and expertise in beverages, spirits, wines, liquors, and liqueurs
Coordinate and execute events, banquets, private functions, and catering services
Monitor menu performance, guest preferences, and market trends to recommend improvements
Ensure consistency in food and beverage preparation, presentation, and service standards
Leadership: Strong ability to lead, motivate, and inspire diverse teams to achieve operational excellence
Communication: Excellent interpersonal and communication skills for effective interaction with staff, guests, vendors, and management
Problem-Solving: Capacity to handle unexpected operational challenges, service disruptions, and guest complaints efficiently
Financial Acumen: Solid understanding of budget management, cost control, P&L statements, and financial analysis
Attention to Detail: Keen eye for maintaining quality standards, presentation consistency, and operational precision
Multi-tasking: Ability to manage multiple priorities, handle pressure situations, and adapt to dynamic operational demands
Education And Skills
Education: Degree or diploma in Hospitality Management, Culinary Arts, Food & Beverage Management, or related field
Experience: Proven experience in food and beverage operations with supervisory or assistant management responsibilities with Minimum 6 years.

Work arrangement
No