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.
Oversee day-to-day operations of all F&B outlets and banqueting, ensuring consistent service, product quality, and guest engagement.
Proven experience managing multiple outlets, including restaurants, bars, lounges, banqueting, and in-room dining operations.
Strong understanding of luxury service standards, guest engagement, and Forbes Five-Star or equivalent service culture.
Demonstrated ability to lead large, diverse teams with a strong focus on people development, coaching, and succession planning.
Sound financial acumen with experience managing budgets, forecasting, P&L performance, labor productivity, and cost controls.
Strong operational knowledge of food safety, hygiene compliance, HACCP standards, and local regulatory requirements.
Excellent communication, presentation, and stakeholder management skills with the ability to collaborate across departments.
Proven ability to drive operational excellence, guest satisfaction, revenue growth, and continuous improvement initiatives.
Flexible and adaptable leadership style with the ability to thrive in a fast-paced, high-volume luxury environment while supporting the EAM of F&B in strategic and operational objectives.
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.
Qualifications
Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
Minimum 5–7 years of progressive Food & Beverage leadership experience within luxury hotels, resorts, or integrated resort environments.
At least 3 years in a senior F&B management role within a luxury hotel, resort, or high-volume fine dining environment.
Strong leadership and team development skills with the ability to inspire, coach, and manage large multicultural 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.
Excellent operational management skills across restaurants, bars, lounges, banquets, and other F&B outlets.
Advanced guest relations and service recovery skills focused on luxury hospitality experiences.
Strong financial and commercial acumen including budgeting, forecasting, labor management, and cost control.
Strong project management and organizational skills, capable of overseeing multiple operations simultaneously.
Strong organizational and time management skills with the ability to manage multiple priorities simultaneously.
High attention to detail with a strong focus on quality, consistency, and operational excellence.
Adaptability and resilience in managing fast-paced, high-volume, and dynamic hospitality environments.
Effective communication and interpersonal skills with the ability to engage confidently with guests, colleagues, and senior leadership.
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.
High adaptability and ability to work in a fast-paced, multicultural environment.
