Reports to: Director of Food & Beverage / F&B Manager
Job Purpose
To assist in managing the overall Food & Beverage operations of the hotel, ensuring exceptional guest service, smooth outlet operations, revenue achievement, cost control, team performance, and compliance with hotel and brand standards.
Key Responsibilities
1. F&B Operations
- Assist the F&B Manager in managing the day-to-day operations of restaurants, banquets, room service, and other F&B outlets.
- Ensure smooth operations during breakfast, lunch, dinner, banquets, and special events.
- Monitor service quality, food presentation, outlet readiness, and guest experience.
- Conduct regular outlet inspections and ensure compliance with hotel SOPs and brand standards.
- Ensure proper manpower deployment according to business levels and operational
requirements.
2. Guest Service & Satisfaction
- Ensure professional, courteous, and personalized service to all guests.
- Attend to guest requests, feedback, and complaints promptly.
- Follow up on guest concerns and ensure appropriate resolution.
- Assist in maintaining strong relationships with regular and VIP guests.
- Monitor guest satisfaction and identify opportunities for service improvement.
3. Revenue & Cost Control
- Support the F&B Manager in achieving departmental revenue and profitability targets.
- Monitor daily sales, covers, average check, and outlet performance.
- Promote upselling and suggestive selling to maximize revenue.
- Assist in controlling food, beverage, operating, and manpower costs.
- Monitor wastage, breakage, pilferage, and unnecessary consumption.
- Assist with inventory and stock-control procedures.
4. Team Management & Development
- Supervise and motivate F&B team members during daily operations.
- Conduct pre-shift briefings and communicate operational priorities.
- Assist in preparing duty rosters and manpower deployment.
- Conduct on-the-job training and ensure adherence to service standards.
- Support performance evaluations and identify training requirements.
- Maintain discipline, grooming, punctuality, and professional conduct.
5. Banquets & Events
- Oversee F&B operations for meetings, conferences, weddings, social functions, and other events.
- Coordinate with Sales, Kitchen, and Banquet teams to ensure smooth event execution.
- Ensure correct setup, menu implementation, service standards, and billing.
- Conduct pre-event briefings and post-event reviews where required.
6. Hygiene & Safety
- Ensure compliance with food safety, hygiene, sanitation, and health & safety standards.
- Monitor cleanliness and maintenance of all F&B service areas.
- Ensure proper handling and storage of food and beverages.
- Report maintenance, safety, or equipment-related issues promptly.
- Ensure compliance with hotel SOPs and brand standards.
Key Performance Indicators (KPIs)
- F&B Revenue Achievement
- Guest Satisfaction & Feedback
- Average Check & Upselling
- Food & Beverage Cost Control
- Outlet & Banquet Performance
- Manpower Productivity
- Guest Complaint Resolution
- Hygiene & Brand Standards
- Team Training & Development
- Inventory & Wastage Control
- Compliance with SOPs
Authority & Accountability
- Assist the F&B Manager in achieving operational, financial, and service objectives.
- Responsible for the smooth functioning of assigned outlets and shifts.
- Take appropriate operational decisions in the absence of the F&B Manager, within delegated authority.
- Ensure discipline, service standards, guest satisfaction, and team performance within the assigned area.
- Report operational issues and performance updates to the F&B Manager.
Qualification & Experience
- Degree/Diploma in Hotel Management / Hospitality Management or equivalent qualification.
- 12 to 15 years of relevant experience in Food & Beverage operations, preferably in reputed hotels.
- Minimum 2–3 years in an Assistant F&B Manager/management role.
- Strong knowledge of restaurant, banquet, buffet, and room-service operations.
- Working knowledge of F&B cost control, inventory, guest service, and team management
Core Competencies
- F&B Operations Management
- Guest Service Excellence
- Team Leadership
- Revenue & Cost Awareness
- Banquet & Event Operations
- Communication & Interpersonal Skills
- Problem Solving
- Training & Coaching
- Planning & Organization
- Attention to Detail
- Decision Making
- Team Building & Discipline