Assistant Director, Food & Beverage

General Management
Job Role:
Food & Beverage Director
Salary Description:
Raffles Hotels and Resorts
Job Ref:


Job Purpose
The Assistant Director of Food and Beverage is responsible to assist the Food and Beverage Director in administering the successful planning, organization, and coordination of all Food and Beverage outlets activities including exceptional service, execution, labour forecasting and control (scheduling), leading a service team of colleagues, with a focus on guest, colleague, owner and brand awareness. The Assistant Director of Food and Beverage will assure the success of all Food and Beverage outlets of the Hotel while maintaining high service standards in the absence of the Food and Beverage Director. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Assistant Director of Food and Beverage will assist Food and Beverage Director in leading a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.

Key Interactions

• Managing Director

• Hotel Manager

• Rooms Division

• Housekeeping Team

• Engineering Team

• Talent & Culture Team

• Finance Team

• F&B Service Team

• Culinary Team

• Sales & Marketing Team

• Conference Services & Catering Team

• Marketing Communications Team


• In-house guests

• Suppliers

• Partner hotels

• Competitor hotels

Primary Responsibilities
1 st primary responsibilities: Manage the daily operations of F&B Services

• Intense presence on all outlet floors to ensure smooth flow of events and operations

• Perform daily inspection of all outlet floors and activity and assures readiness according to standards.

• Ensure quality guest service at all times.

• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.

• Responsibility for maintaining the highest standards of service and ambiance.

• Ensure food quality and 100% customer satisfaction

• Monitor speed of service and exercise quality control for both food and beverage.

2 nd primary responsibilities: Manage P&L and Budget of F&B Service

• Supervising inventory of equipment, linen and other supplies

• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions.

• Monitoring and controlling Micros system in appliance to guest checks and hotel reports

• Focus on quality and revenue as the primary path to profits.

3 rd primary responsibilities: Management and Leadership of the F&B Service Team

• Promote and maintains good employee relations between service kitchen and dining room.
• Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train.
• He must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

4 th primary responsibilities: Involvement as a Leader of the Hotel Leadership Team

• Maintain safety by adhering to stated safety policies and handle guest and employee accidents.

• Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met.

• Ensure complete and timely execution of Corporate & local marketing plans
• Complete responsibility for compliance of Fairmont Codes of Conduct.
• Articulate ideas and concepts easily and express point of view with confidence.

Other Responsibilities

• Increase knowledge of the industry trends.

• The ability to think 'out of the box' and see the big picture.
• Strong experience in computer programs such as: Adobe Creative Suite 4 (or higher); Excel, Word, Publisher, and Power Point.
Main Complexity/Critical issues in the Job

• Efficiency of quality customer service to all our guests.

• Management of the guest service experience / personalization.

• Management of guest complaints.

Knowledge and Experience

• University/College degree in a related discipline preferred

• 1 year previous experience as an F&B Manager in a luxury hotel desirable
• Educational and work testimonial required

• Knowledge of Windows, MS Office Suite an asset

• Knowledge in Fairmont Hotels Adaco, Attendance Enterprise, Restaurant Manager, Property Manager, NetVu Point an asset


• Presentable, well groomed with leadership quality.

• Neat and pleasant appearance

• Articulate

• In good health condition

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to work well under pressure and independently in a fast paced environment

• Ability to work cohesively as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times

• Excellent communication and organizational skills

• Excellent knowledge of surrounding area an asset

• Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective

• Must be flexible in terms of working hours

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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