Assistant Director of Food & Beverage

Cutting Edge Recruitment; Kuala Lumpur; On-site; MYR 180,000 - 280,000; Full time

Job summary

Cutting Edge Recruitment is seeking a high‑caliber F&B Operations Leader for a luxury hotel in Kuala Lumpur. You will supervise all F&B outlets, ensure luxury service standards, and drive profitability while developing associates.

Essential qualifications include a Diploma in Hotel Management, 3+ years at an Assistant Department Head level, and strong English communication. You will collaborate with HR, finance and executive chefs to achieve targets.

Qualifications

• Diploma in Hotel Management or related field is essential.
• Experience as an Assistant Department Head in a luxury hotel is required.
• Strong F&B operations, leadership and organisational skills.
• Excellent written and spoken English.
• Knowledge of cost-control and HR practices is preferred.
• Willingness to relocate or travel as needed.

Responsibilities

• Oversee F&B outlets, lounges, and event spaces to ensure service standards.
• Lead, mentor and develop F&B teams; plan staffing and leave schedules.
• Drive sales, promotions and cost-efficiency across departments.
• Ensure guest satisfaction and handle complaints promptly and professionally.
• Partner with HR on recruitment, training and performance matters.
• Prepare monthly reports and support strategic business planning.
• Attend and chair daily briefings and monthly divisional meetings.
• Maintain health, safety and environmental policies and compliance.

Skills

Leadership

Team management

Communication

Cost control

Guest service

Education

Diploma in Hotel Management

Degree in Hotel Management

Job description

Job Summary / Purpose

Responsible for the overall supervision, planning, coordination and control of Food & Beverage operations within a luxury hotel, ensuring operational efficiency, profitability, guest satisfaction and employee engagement across all F&B outlets and functions.

The role is responsible for ensuring exceptional guest experiences, maintaining luxury service standards, achieving financial and operational targets, developing associates, and ensuring compliance with all food safety and hygiene requirements.

Key Responsibilities:

1. F&B Operations & Supervision

• Oversee the overall operation and coordination of the hotel's F&B outlets, including restaurants, bars and lounges, poolside F&B, in-room/home delivery, meeting rooms and function spaces.
• Ensure operational standards, service quality and departmental procedures are consistently maintained.
• Work closely with the F&B Operations Manager, Outlet Managers and Executive Chef to achieve business and operational objectives.
• Conduct regular operational inspections and follow up on improvement areas.

2. Personnel Management

• Provide leadership, guidance and support to F&B management and operational teams.
• Ensure effective manpower deployment, work schedules and annual leave planning.
• Support employee training, development, performance evaluation and engagement.
• Recommend improvements to policies, procedures, equipment and operational practices.
• Maintain effective communication with Management and other Department Heads.

3. Profitability & Revenue

• Develop initiatives to maximise sales and profitability across F&B outlets.
• Support seasonal menus, promotions, events and other revenue-generating activities.
• Monitor business trends and sales performance and identify opportunities for improvement.

4. Guest Satisfaction

• Ensure a high standard of guest service and satisfaction.
• Handle and follow up on F&B complaints in a timely and professional manner.
• Review guest feedback and implement appropriate corrective actions.

5. Employee Satisfaction

• Maintain positive employee relations and a professional working environment.
• Conduct regular departmental meetings and keep associates informed of relevant matters.
• Promote teamwork, communication and employee engagement.

6. Human Resources & Image Management

• Work closely with HR on recruitment, manpower planning, employee relations, training and performance matters.
• Ensure compliance with hotel policies, the Employee Handbook and applicable employment legislation.
• Maintain high standards of grooming, personal presentation and professional conduct within the F&B Division.

7. Reports & Business Planning

• Prepare monthly outlooks, forecasts and departmental reports.
• Participate in the preparation of the Strategic Business Plan and Operating Plan.
• Monitor departmental performance and recommend improvement actions.

8. Meetings & Communication

• Attend daily morning briefings and other meetings as required.
• Chair the daily F&B briefing and organise the monthly F&B divisional meeting.
• Ensure proper communication and follow-up of operational matters.

9. Finance, Budget & Cost Control

• Participate in the preparation and monitoring of F&B budgets, forecasts and CAPEX.
• Monitor departmental expenditure against approved budgets.
• Oversee stock, requisitions, food costing, portion control and inventory management.
• Work with the Executive Chef, Finance and Purchasing to control food and beverage costs.
• Negotiate supplier and F&B contracts within approved guidelines.
• Identify opportunities to reduce wastage and improve cost efficiency.

10. Health, Safety & Environmental Protection

• Ensure compliance with hotel Health, Safety, Hygiene and Environmental policies.
• Ensure compliance with applicable government and regulatory requirements.
• Promote safe and environmentally responsible F&B operations.

11. Energy Conservation

• Implement energy-saving initiatives and monitor energy consumption within F&B operations.
• Maintain appropriate records and identify opportunities to improve energy efficiency and reduce costs.

12. Property & Equipment Management

• Ensure F&B equipment and facilities are properly maintained and in good working condition.
• Coordinate with Engineering and relevant departments on repairs and preventive maintenance.
• Ensure proper care and use of hotel property and equipment.

13. General Duties

• Perform other duties and special projects assigned by Management.
• Participate in the Hotel Executive on Duty programme.
• Support hotel-wide operational requirements when required.
• Perform other reasonable duties within the scope of the position.

Qualifications & Experience:

Essential

• Diploma in Hotel Management or a related field.
• Minimum three years' experience as an Assistant Department Head in an international-class hotel.
• Strong F&B operational and management experience.
• Good command of written and spoken English.
• Strong leadership, communication and organisational skills.
• Good financial, analytical and cost-control knowledge.
• Good understanding of HR practices and applicable legislation.
• Guest-focused with strong problem-solving and decision-making abilities.

Desirable

• Degree in Hotel Management or Business Administration.
• At least one year's experience as an Assistant Director of F&B in a similar property.
• Knowledge of local and/or foreign languages.
• Selling and marketing skills.
• Location mobility.

Personal Attributes

• Mature and professional.
• Self-motivated and proactive.
• Positive role model.
• Sensitive to guest and employee needs.
• Strong leadership and delegation skills.
• Good business acumen.
• Quality-conscious and results-oriented.
• Able to work under pressure and manage changing business demands.