Assistant Food and Beverage Manager

• Assist in planning, organising and supervising daily food and beverage operations including outlets, events and catering functions; ensure services run on time and to expected standards. • Supervise, coach and develop front-of-house and service teams; conduct briefings, monitor performance and support rostering to meet operational needs. • Maintain high standards of guest service and presentation; respond promptly and professionally to guest enquiries and feedback. • Support inventory control, stock ordering and supplier liaison for food, beverage and hospitality supplies; monitor wastage and cost control measures. • Ensure compliance with food safety, hygiene and licensing regulations; implement and monitor standard operating procedures and housekeeping standards in all service areas. • Assist with budgeting, cost reporting and revenue monitoring; contribute to initiatives to improve profitability and operational performance. • Coordinate with events, security, facilities and other teams to support seamless set-up, service and post-event clearance. • Support recruitment, induction and training activities for the food and beverage team and maintain accurate personnel records. • Contribute to menu planning, beverage offerings and guest experience enhancements in line with brand standards and visitor expectations. Qualifications & Experience • Bachelor’s degree or relevant hospitality qualification, or equivalent practical experience in food and beverage management. • Minimum 2–4 years’ experience in a supervisory role within food and beverage or hospitality operations, preferably in large-scale venues or events. • Knowledge of food safety standards, HACCP principles and local licensing requirements. • Strong leadership, communication and customer-service skills with the ability to work flexibly, including evenings and weekends as required. • Proven ability to manage teams, control costs and deliver service excellence under pressure. • Fluency in English; additional languages are advantageous. Skills & Competencies • Excellent interpersonal and team management skills; calm and professional under pressure. • Strong organizational and problem-solving abilities with attention to detail. • Commercial awareness and experience in cost control and stock management. • Proficiency with basic IT systems and hospitality point-of-sale systems. • Commitment to health, safety and sustainability practices in food and beverage services