Assistant Director of Food & Beverage - Banquets

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Job Purpose

The Assistant Director of Food & Beverage supports the Executive Assistant Manager – F&B in leading the Food & Beverage division to achieve world-class service and operational excellence. This role plays a key part in executing strategic initiatives and driving the day-to-day performance of all F&B outlets, ensuring alignment with the department’s long-term vision.

Key responsibilities include assisting in the achievement of revenue and profitability targets, maintaining high standards of quality and service, supporting cost control and expense management efforts, and fostering a strong, motivated team culture. The Assistant Director actively contributes to recruitment, development, and retention of top local and international talent, while promoting innovation and creativity across the division. This position ensures operational consistency, guest satisfaction, and a continued reputation for excellence in all aspects of the Food & Beverage experience.

Primary Responsibilities

OVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETS

• Sets and clearly communicates the strategic direction for the banquet and events division in coordination with the Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive Chef
• Defines and delegates responsibilities and authority for all aspects of banquet operations, including event setup, service delivery, and post-event review
• Continuously drives financial profitability, productivity, and operational efficiency within the banquet department
• Assists in preparing and monitoring annual revenue goals, event forecasts, and expense budgets specific to banquet and catering services; recommends adjustments as needed
• Analyzes monthly and daily financial reports to assess banquet performance and proactively implements corrective actions when necessary
• Monitors local and international market trends that influence banquet menus, event styles, and customer preferences to maintain competitive and relevant offerings
• Oversees monthly inventory control, consumption analysis, and reconciliation of banquet-specific supplies and equipment
• Collaborates with the Executive Assistant Manager – F&B and Executive Chef to identify and implement food cost control strategies for banquet operations
• Works closely with the Finance Department to ensure compliance with financial procedures, cost allocations, and inventory controls related to banquet services
• Maintains the highest level of service standards across all banquet functions, ensuring consistency in guest experience and execution quality
• Conducts daily walkthroughs of all banquet venues, including back-of-house areas, identifying and addressing deficiencies or areas for improvement immediately
• Ensures consistency in food and beverage presentation, quality, taste, and temperature during all banquet functions
• Champions innovation, creativity, and excellence in all banquet presentations and thematic event setups
• Ensures team compliance with all hygiene (HACCP/Food Safety), fire safety, and emergency procedures during event operations
• Reviews and interprets daily banquet revenue and cost reports to support data-driven decision-making
• Communicates key updates and initiatives from the Executive Committee to the banquet team to ensure alignment and operational clarity
• Leads daily banquet briefings, monthly department meetings, and other relevant planning sessions to ensure seamless coordination and execution of events
• Actively participates in management meetings, including Department Head Briefings, Executive Committee Meetings, and Business Review (P&L) sessions
• Maintains accurate control over purchase orders, requisitions, and usage for all banquet-related supplies and rentals
• Reviews and manages banquet-related food and beverage costs to ensure alignment with budgetary goals and forecasts
• Engages with clients and event guests to gather feedback, enhance satisfaction, and cultivate repeat business, particularly from local and corporate markets
• Oversees and controls casual labor scheduling and overtime requests submitted by banquet managers to ensure labor efficiency and budget compliance.

MARKETING PLAN AND REVENUE MANAGEMENT

• Partners with Sales & Marketing to increase visibility and coverage of banquet and event services across local and international media platforms
• Accurately forecasts financial performance specifically related to banquet and catering operations
• Continuously reviews and controls operational costs for banquets without compromising service quality or guest experience
• Works closely with Finance to regularly review banquet financial results and implement corrective actions when necessary
• Establishes budgets, forecasts, and CAPEX plans for the banquet division in a timely manner
• Reviews monthly banquet P&L statements, prepares General Manager commentaries, and provides performance justifications to ownership
• Develops and reviews business strategies for banquet services, monitoring progress against established action plans
• Collaborates with the Executive Assistant Manager – F&B, Executive Chef, Hotel Manager, and Managing Director to create an annual promotional calendar and banquet menu plan
• Evaluates banquet operation concepts and event service models, recommending enhancements to improve efficiency and guest satisfaction
• Secures maximum publicity to maintain and elevate the profile of the banquet and events division
• Works closely with the Marketing Team to design and implement promotional campaigns targeting banquet and event sales growth
• Responsible for interviewing, hiring, training, planning, assigning, and directing banquet staff; evaluating performance; recognizing excellence; disciplining as necessary; and resolving employee and guest issues promptly and professionally in the best interest of the hotel

Management and Leadership

• Is a mentor and role model
• Proactive, innovative with in depth Food & Beverage and market knowledge
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods
• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meetings, training and arranges examinations for all colleagues to achieve higher standards and skills
• Drives the team to achieve established goals and builds strong team work
• Uses the performance review process to identify and develop talent, and manages performance issues via coaching effectively and in a timely manner
• Displays cultural affinity and shows empathy to all team members in a transparent and fair manner
• Coaches and trains managers to prepare them to move to the next level within 12 – 24 months
• Reviews the work performance of all colleagues to make sure established procedures and policies are being followed
• Enforces and upholds highest standards of discipline, fairness, ethical values and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building
• Observes colleague’s individual performance, grooming and punctuality
• Regularly solicits feedback from Managers on performance of individual colleagues and/or personally observes colleagues’ performance
• Performs colleague appraisals and executes disciplinary actions if required
• Provides a level of Safety and Security for guests and colleagues
• Leads Food & Beverage recruitment
• Ensures that grooming and hygiene practices of colleagues are in line with Raffles & Fairmont brand standards

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM 

• Streamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructions
• Ensures that colleagues are aware of hotel rules and regulations
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene
• Follows and monitors departmental training plan and calendar
• Works closely with F&B Departmental Trainer to retain, develop and motivate team members

Other Responsibilities

• Develops own knowledge and skills to grow as business partner and leader
• Ensures confidentiality of all matter
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Meets regularly with key suppliers to ensure maximum service
• Provides honest, transparent, fair and timely feedback to the Executive Assistant Manager – F&B / Hotel Manager / Managing Director
• Adheres to the highest ethical values
• Establishes productive, professional and collegial relationships with all other Exco and Department Heads
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect
• Contributes to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program