Assistant F&B Manager

Your Role in the Story 

As the F&B Manager you lead the full spectrum of our food and beverage, from bars and restaurants to in-room dining and outlets. You tailor group standards to the local context and make sure every experience feels memorable and true to our brand. 

You lead a dynamic team and build a culture of service, collaboration and continuous improvement. It’s a hands-on leadership role for someone who knows F&B and hotel operations deeply, loves developing talent and is at their best on the floor. 

Key Responsibilities 

• Lead all F&B operations across restaurants, bars, in-room dining, events, and banqueting, ensuring a consistent and memorable guest experience. 
• Inspire, develop, and lead a high-performing team, building a culture of professionalism, collaboration, accountability, and genuine hospitality. 
• Lead and align all Floor Managers, ensuring unity across outlets and driving operational excellence through one-team leadership. 
• Drive departmental performance, balancing exceptional guest experiences with strong commercial results. 
• Partner closely with the Executive Chef and Bar Manager to create exceptional food and beverage experiences that reflect brand and destination. 
• Lead recruitment, onboarding, training, and talent development, hiring individuals with the right attitude, personality, and potential; in alignment with the P&C team. 
• Create development opportunities for the team and build succession plans for future leaders. 
• Be present on the floor, leading by example during service, peak periods, VIP visits, and key guest moments. 
• Ensure the team has strong product knowledge and can confidently recommend food, wine, cocktails, and experiences. 
• Drive guest satisfaction by anticipating needs, resolving concerns, and creating memorable dining experiences. 
• Take ownership of guest feedback and service recovery, turning challenges into opportunities to build loyalty and trust. 
• Work closely with Revenue, Reservations, Sales, Marketing, and Operations teams to maximise covers, revenue, and guest engagement. 
• Lead the planning, coordination, and execution of all events, banquets, private dining experiences, and special activations. 
• Work collaboratively with Sales and Events teams to ensure flawless event delivery and commercial success. 
• Oversee workforce planning and labour productivity across all outlets. 
• Prepare and manage team schedules and rosters, ensuring the right staffing levels are in place at all times. 
• Monitor and control overtime costs through effective scheduling, productivity management, and operational planning. 
• Manage departmental budgets, payroll, purchasing, inventory, and profitability while maintaining quality standards. 
• Monitor guest feedback, market trends, and business performance, implementing improvements where needed. 
• Create and support events, activations, and seasonal experiences that enhance the hotel's identity and guest experience. 
• Ensure compliance with hygiene, HACCP, health & safety, licensing requirements, and company standards across all F&B operations. 
• Build strong relationships with suppliers and local partners, supporting quality, sustainability, and cost efficiency. 
• Champion local products, responsible sourcing, and sustainable operating practices. 
• Oversee in-room dining standards and operations, ensuring efficient, professional, and personalized service. 
• Work collaboratively with all hotel departments to ensure a seamless guest journey. 
• Act as a brand ambassador, maintaining strong relationships with guests, VIPs, and returning customers. 
• Stay informed on industry trends and continuously seek opportunities to elevate the guest, team, and business experience. 

Who We’re Looking For 

• Minimum 3-5 years' experience in a F&B leadership role within a luxury hotel, resort, lifestyle hospitality brand, beach club, or premium restaurant environment; with great references. 
• Proven experience managing multiple outlets, including restaurants, bars, in-room dining, events, and banqueting operations. 
• Strong track record of leading, developing, and retaining high-performing teams in fast-paced, high-volume environments. 
• Experience in recruitment, workforce planning, scheduling, and labor cost management. 
• Solid understanding of budgeting, forecasting, cost control, payroll, inventory management, and commercial performance. 
• Hands-on experience driving guest satisfaction, service recovery, and operational excellence. 
• Experience collaborating with Culinary, Revenue, Sales, Marketing, and Rooms teams to achieve business objectives. 
• Experience in luxury lifestyle, boutique, or destination-led hospitality concepts is a strong advantage. 
• Warm, welcomed, inspiring and guest oriented profile.