Assistant F&B Manager

The Assistant Food & Beverage Manager is responsible for supporting the F&B Manager in overseeing the daily operations of the restaurant and bar venues. This role ensures the delivery of exceptional guest experiences, maintains high standards of food quality and service, and assists in maximizing outlet profitability. The Assistant Manager will actively supervise front-of-house staff, monitor inventory and cost controls, and ensure strict compliance with health, safety, and hygiene regulations. Key Responsibilities • Assist in managing day-to-day F&B operations, ensuring smooth service during peak and off-peak hours. • Supervise, train, and motivate front-of-house staff, including waitstaff, bartenders, and runners. • Prepare weekly staff schedules, manage attendance, and assist in performance evaluations. • Engage with guests to gather feedback, build relationships, and professionally resolve any complaints or service issues. • Collaborate closely with the culinary team to ensure seamless communication between the kitchen and the dining floor. • Monitor inventory levels, assist with ordering supplies, and implement cost-control measures to reduce waste. • Ensure all dining areas are clean, organized, and compliant with local health, safety, and food hygiene regulations. • Oversee cash handling procedures, end-of-shift reporting, and POS system management. • Degree or Diploma in Hospitality Management, Business Administration, or a related field. • Minimum 3 5 years of experience in Food & Beverage operations, with at least 1 2 years in a supervisory or assistant managerial role (UAE experience preferred). • Proven track record in a fast-paced restaurant, hotel, or hospitality group environment. Key Competencies • Strong leadership, team building, and staff management skills. • Excellent customer service and interpersonal communication abilities. • Solid understanding of F&B financial operations, including inventory control and POS systems. • Ability to remain calm, solve problems, and make quick decisions under pressure. • Attention to detail regarding food presentation, venue cleanliness, and service standards.