Position Overview

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

The Role

A. Leadership of the Food and Beverage Operations

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

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

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.

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

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

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

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

Establish business continuity and crisis management plans across the operations

Actively engage with all sales teams to drive and create demand

Ready for taskforce opportunities as and when required

B. Manage Team

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

Establishes a culture of excellence, passion and knowledge

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

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

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

Ensure a fair staff appraisal and evaluation process

Identify deserving staff for appreciation and progression

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

C. Maintain Hygiene, Safety and Standards

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

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.

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

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

Talent Profile:

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

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.

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

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

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

Extensive experience in banquet, conference, and event operations.

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

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

Knowledge of local Food regulation laws and licensing related matters

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

Responsible and independent individual who can perform with minimum supervision