JOB SUMMARY

The Assistant Food & Beverage Director plays a pivotal role in delivering a world-class guest experience through the strategic oversight and hands-on management of all front-of-house (FOH) F&B operations. This role ensures impeccable service standards across all restaurants, bars, lounges, in-room dining, and event spaces, while working in close partnership with the Executive Chef and culinary teams to align service delivery with the hotel’s culinary vision. The Assistant Director supports the VP of Hotel Operations and the General Manager in driving operational excellence, enhancing guest satisfaction, developing high-performing teams, and ensuring the seamless integration of service and cuisine in every guest interaction.

QUALIFICATIONS

§ 7–10 years of progressive F&B leadership experience, including at least 3 years in a luxury hotel or resort/entertainment environment.
§ Proven success in managing FOH service teams across multiple outlets.
§ Experience working collaboratively with culinary teams in a high-touch service environment.

SKILLS:

§ Impeccable guest service acumen and emotional intelligence.
§ Strong knowledge of luxury dining protocols and service etiquette.
§ Operational knowledge of POS, OpenTable/Salesforce inventory, and scheduling systems.
§ Confident public speaker and guest-facing representative of the brand.
§ Fluency in English; additional languages are a plus.

§ Champion exceptional service culture across all F&B venues, ensuring consistency, personalization, and luxury standards.
§ Lead guest engagement initiatives, ensuring proactive service recovery and anticipating guest needs.
§ Monitor guest feedback (in person, surveys, online reviews) and drive continuous improvement strategies.
§ Oversee daily FOH operations in all F&B outlets, ensuring smooth service flow and attention to detail at every touchpoint.
§ Collaborate closely with outlet managers and supervisors to ensure training, scheduling, and service delivery meet brand standards.
§ Work alongside the Chef di Cuisines to align service flow, menu delivery, and guest experience.
§ Participate in menu tastings, service simulations, and rollout of new F&B concepts or promotions
§ Ensure seamless coordination between FOH and culinary during peak periods, special events, and VIP services.
§ Inspire, mentor, and lead FOH teams across all outlets, promoting a culture of accountability, elegance, and hospitality excellence.
§ Monitor labor productivity, beverage cost, and revenue per seat/hour to optimize profitability without compromising service quality.
§ Implement operational efficiencies, including technology enhancements and workflow improvements.
§ Partner with Sales, Events, and Culinary teams to deliver exceptional service during banquets, private dining, and high-profile events.
§ Directly oversee VIP guest experiences, private tastings, and curated dining moments.
§ Maintain strict adherence to hygiene, health, and safety protocols in all FOH areas.
§ Ensure compliance with local licensing, food safety, and sanitation regulations.