Assistant Food & Beverage Manager

About the role

The Assistant Food & Beverage Manager supports the F&B Manager in planning, organising, coordinating, staffing, controlling and evaluating all operations within the food and beverage department of the hotel. The role ensures smooth daily operations, maximises revenue, and maintains high standards of service, hygiene and efficiency.

Key responsibilities

• Assist in developing long‑range plans and resolving daily crises across the department.
• Maximise utility of F&B facilities to achieve the highest possible profit while coordinating with other departments.
• Control expenditures, ensure compliance with management standards, and maintain proper stock and equipment storage.
• Oversee cleanliness, sanitation, and overall operational efficiency of all F&B outlets.
• Monitor revenue forecasts against daily, month‑to‑date and year‑to‑date figures.
• Staff the department, assign duties, supervise and evaluate performance under the F&B Manager’s direction.
• Collaborate with the Executive Chef, Chief Steward, Director of Sales, and Financial Controller to optimise food and beverage income.
• Prepare monthly forecasts for functions, revenue, and room rentals, and present them at F&B meetings.
• Report daily functions, gather feedback, and produce monthly performance reports comparing results with forecasts.

Required profile

• Understanding of basic principles of food and beverage management systems.
• Ability to plan, organise and control departmental operations.
• Strong coordination and communication skills with internal departments.
• Attention to detail in hygiene, sanitation and cost control.

Required skills

• Coordination
• Controlling
• Organization
• Staffing
• Planning
• Operational Efficiency