Executive Assistant Manager, Food & Beverage

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

Leadership of the Food and Beverage Operations

o Provide overall leadership and management to the food and beverage operations including restaurants, bars, banquet operations and culinary functions.

o Engage with all hotel teams to bring in the F&B component to delights residents and hotel guests alike.

o 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.

o Achieve budgeted commercial targets by driving revenue and creating demand as well as efficiency at cost level, actively driving profitability

o 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

o Competitive analysis every six months by calling competition and gathering data such as new F&B Restaurants, bars

o To support the co-ordination of large group meeting/banquet planners their specific group requirements with the services & facilities offered when required

o Establish business continuity and crisis management plans across the operations

o Actively engage with all sales teams to drive and create demand

o Ready for taskforce opportunities as and when required

Manage Team

o Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy.

o Establishes a culture of excellence, passion and knowledge

o Approve department's learning and development plans to align with organizational strategies

o Monitor manpower budget and ensure all roles within the department are filled

o Perform periodic analysis to identify issues with staff attrition and to devise plans to ensure the department is able to provide quality guest experience

o Ensure a fair staff appraisal and evaluation process

o Identify deserving staff for appreciation and progression

o Foster effective collaboration between service and culinary teams to ensure a seamless and exceptional guest experience.

Maintain Hygiene, Safety and Standards

o Ensure overall compliance with policies and procedures, including food safety and quality standards across culinary operations

o 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.

o Work closely with the culinary leadership team to maintain the highest standards of food quality, presentation, hygiene, and food safety compliance.

o Continuous improve on the processes and operational challenges flagged out by the audits by working with relevant parties to formulate necessary action plans

o Bachelor's Degree or Diploma in Hospitality Management, Hotel Administration, Business Management, or a related field

o 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.

o Proven track record in leading multi-outlet Food & Beverage operations and delivering strong financial and operational results.

o Strong commercial acumen with experience in budgeting, forecasting, revenue optimization, and cost management.

o Demonstrated ability to drive operational excellence, product quality, guest satisfaction, and employee engagement.

o Extensive experience in banquet, conference, and event operations.

o Strong understanding of food and beverage trends, market dynamics, and guest preferences.

o 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

o Knowledge of local Food regulation laws and licensing related matters

o Experience in developing and implementing innovative concepts, promotions, and guest experiences is preferred.

o Responsible and independent individual who can perform with minimum supervision