Position Overview
The Executive Assistant Manager Food & Beverage is responsible for the managing of all F&B Outlets, overseas Banquet group meeting/banquet functions held within the Hotel, coordinate these activities on a daily basis, supports Food & Beverage Team to ensure their operations are smooth and well planned. The individual maintains the services and reputation of the Hotel and act as a management representative to guests and is responsible for creating new F&B concepts and promotional events or activities
In addition, the Executive Assistant Manager, Food& Beverage provides overall strategic oversight, project leadership and executive leadership for the division, aiming to position the F&B offerings at the very top of the local and regional market
The Role
A.Leadership of the Food and Beverage Operations
- Provide overall leadership and management to the food and beverage operations including restaurants, bars, banquet operations and culinary functions.
- Engage with all hotel teams to bring in the F&B component to delights residents and hotel guests alike.
- Partner closely with the Director of Culinary and culinary leadership team to ensure food quality, menu innovation, operational excellence, team development and achievement of business objectives.
- Achieve budgeted commercial targets by driving revenue and creating demand as well as efficiency at cost level, actively driving profitability
- Timely analysis of Food & Beverage Prices in relation to competition and market conditions. Stays on top of regional and international trends and regularly analyses opportunities for the property
- Competitive analysis every six months by calling competition and gathering data such as new F&B Restaurants, bars
- To support the co-ordination of large group meeting/banquet planners their specific group requirements with the services & facilities offered when required
- Establish business continuity and crisis management plans across the operations
- Actively engage with all sales teams to drive and create demand
- Ready for taskforce opportunities as and when required
B. Manage Team
- Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy.
- Establishes a culture of excellence, passion and knowledge
- Approve department's learning and development plans to align with organizational strategies
- Monitor manpower budget and ensure all roles within the department are filled
- Perform periodic analysis to identify issues with staff attrition and to devise plans to ensure the department is able to provide quality guest experience
- Ensure a fair staff appraisal and evaluation process
- Identify deserving staff for appreciation and progression
- Foster effective collaboration between service and culinary teams to ensure a seamless and exceptional guest experience.
C. Maintain Hygiene, Safety and Standards
- Ensure overall compliance with policies and procedures, including food safety and quality standards across culinary operations
- Evaluate findings from the audits conducted in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc.
- Work closely with the culinary leadership team to maintain the highest standards of food quality, presentation, hygiene, and food safety compliance.
- Continuous improve on the processes and operational challenges flagged out by the audits by working with relevant parties to formulate necessary action plans
Talent Profile:
- Bachelor's Degree or Diploma in Hospitality Management, Hotel Administration, Business Management, or a related field
- Minimum 10–15 years of progressive Food & Beverage management experience within luxury or upscale hotels, with at least 5 years in a senior leadership position.
- Proven track record in leading multi-outlet Food & Beverage operations and delivering strong financial and operational results.
- Strong commercial acumen with experience in budgeting, forecasting, revenue optimization, and cost management.
- Demonstrated ability to drive operational excellence, product quality, guest satisfaction, and employee engagement.
- Extensive experience in banquet, conference, and event operations.
- Strong understanding of food and beverage trends, market dynamics, and guest preferences.
- Experience in managing well established F&B restaurants with Forbes 5 Stars Standards, Michelin Star (s) restaurants and World 50 Best restaurants will be an added advantage
- Knowledge of local Food regulation laws and licensing related matters
- Experience in developing and implementing innovative concepts, promotions, and guest experiences is preferred.
- Responsible and independent individual who can perform with minimum supervision
