Assistant Director of Food & Beverage

Job Summary:

The Assistant Director of Food & Beverage will support the EAM – F&B in overseeing the daily operations and strategic direction of the hotel's diverse F&B outlets, banquet operations, and in-room dining. This role requires a dynamic leader who can enhance guest experiences, drive revenue, and maintain the highest standards of service and quality.

Key Responsibilities:

Operational Excellence:

• Oversee the smooth daily operations of all F&B outlets, including restaurants, bars, lounges, and in-room dining.
• Ensure all F&B areas operate efficiently, maintaining luxury standards and brand identity.
• Monitor service quality, guest satisfaction, and operational consistency, implementing improvements where needed.
• Work closely with Culinary, Sales, and Banquet teams to create and execute innovative dining experiences.

Financial & Revenue Management:

• Assist in developing and implementing revenue-enhancing strategies to maximize profitability.
• Monitor and manage F&B budgets, cost control, and P&L performance.
• Analyze business trends, forecasting, and financial performance to optimize pricing and menu engineering.
• Drive upselling initiatives and ensure effective inventory management.

Guest Experience & Brand Standards:

• Uphold and enhance the luxury dining experience in line with Raffles & Fairmont brand standards.
• Address and resolve guest concerns and feedback with a focus on continuous improvement.
• Work with the Marketing and PR teams to promote F&B outlets and special events.

Leadership & Team Development:

• Lead, mentor, and develop the F&B management team and frontline colleagues.
• Oversee recruitment, training, and retention strategies to build a high-performing team.
• Foster a culture of excellence, engagement, and continuous learning within the department.
• Conduct regular team meetings, briefings, and performance evaluations.

Compliance & Safety:

• Ensure all F&B operations comply with local regulations, health and safety standards, and brand policies.
• Maintain strict adherence to hygiene and sanitation protocols (HACCP standards).
• Implement sustainability initiatives in line with the hotel’s environmental policies.

Qualifications & Experience:

• Minimum 8 years of progressive experience in F&B, with at least 3 years in a senior leadership role.
• Previous experience in luxury hotels or fine dining establishments is required.
• Strong financial acumen, with experience in budgeting, forecasting, and cost control.
• Proven ability to drive revenue and enhance guest experiences.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in food and beverage software systems and Microsoft Office.
• Strong knowledge of local and international F&B trends.