Assistant Food and Beverage Manager

Assist in planning, organising and supervising daily food and beverage operations including outlets, events and catering functions; ensure services run on time and to expected standards.

Supervise, coach and develop front-of-house and service teams; conduct briefings, monitor performance and support rostering to meet operational needs.

Maintain high standards of guest service and presentation; respond promptly and professionally to guest enquiries and feedback.

Support inventory control, stock ordering and supplier liaison for food, beverage and hospitality supplies; monitor wastage and cost control measures.

Ensure compliance with food safety, hygiene and licensing regulations; implement and monitor standard operating procedures and housekeeping standards in all service areas.

Assist with budgeting, cost reporting and revenue monitoring; contribute to initiatives to improve profitability and operational performance.

Coordinate with events, security, facilities and other teams to support seamless set-up, service and post-event clearance.

Support recruitment, induction and training activities for the food and beverage team and maintain accurate personnel records.

Contribute to menu planning, beverage offerings and guest experience enhancements in line with brand standards and visitor expectations.

Bachelor’s degree or relevant hospitality qualification, or equivalent practical experience in food and beverage management.

Minimum 2–4 years’ experience in a supervisory role within food and beverage or hospitality operations, preferably in large-scale venues or events.

Knowledge of food safety standards, HACCP principles and local licensing requirements.

Strong leadership, communication and customer-service skills with the ability to work flexibly, including evenings and weekends as required.

Proven ability to manage teams, control costs and deliver service excellence under pressure.

Fluency in English; additional languages are advantageous.

Excellent interpersonal and team management skills; calm and professional under pressure.

Strong organizational and problem-solving abilities with attention to detail.

Commercial awareness and experience in cost control and stock management.

Proficiency with basic IT systems and hospitality point-of-sale systems.

Commitment to health, safety and sustainability practices in food and beverage services