Assistant F&B Manager

CROWNE PLAZA KLCC; Kuala Lumpur; On-site; MYR 134,000 - 201,000; Full time

Job summary

Crowne Plaza KLCC in Kuala Lumpur is seeking an Assistant Food & Beverage Manager to support the overall F&B operation, ensuring smooth service, high guest satisfaction and adherence to brand standards.

You will lead daily outlet operations, manage staff rosters, monitor costs and assist in planning events, with emphasis on hygiene, safety and revenue performance.

Qualifications

• Diploma or degree in Hospitality Management or related field.
• Minimum 3–5 years in F&B operations, preferably in hotel/hospitality.
• Previous supervisory or management experience preferred.
• Strong knowledge of restaurant, banquet and hotel F&B operations.
• Knowledge of food safety, hygiene and cost control procedures.
• Good understanding of revenue management and F&B financial controls.

Responsibilities

• Assist the F&B Manager in daily F&B operations across outlets.
• Monitor service quality, guest experience and brand standards.
• Manage staff scheduling, briefings and training.
• Control costs, inventory and portioning per recipes.
• Coordinate events, banquets and guest requests.
• Maintain compliance with HACCP, health and safety standards.

Skills

Leadership

Team management

Communication

Interpersonal skills

Problem solving

Time management

Guest service orientation

Organizational skills

Attention to detail

Education

Diploma or Degree in Hospitality Management, Food & Beverage Management or a related field.

Tools

Microsoft Office

F&B/POS systems

Job description

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The Assistant Food & Beverage Manager is responsible for assisting in the overall management and daily operation of the Food & Beverage department. The role ensures smooth operations, excellent guest service, effective team management, cost control, and compliance with hotel standards, policies, and procedures.

Key Responsibilities

1. F&B Operations

• Assist the F&B Manager in overseeing the daily operations of restaurants, bars, banquet operations, and other F&B outlets.
• Ensure all outlets operate efficiently and according to established SOPs and brand standards.
• Monitor service quality, food presentation, cleanliness, and overall guest experience.
• Ensure adequate staffing and smooth coordination during peak periods.
• Conduct regular operational checks and ensure any issues are addressed promptly.
• Assist in opening and closing procedures of F&B outlets.
• Ensure proper cash handling, billing and settlement procedures are followed.

2. Team Management

• Supervise, motivate and guide F&B team members to achieve departmental objectives.
• Allocate daily duties and monitor staff performance.
• Assist with staff scheduling and manpower planning.
• Conduct briefings before service and communicate operational updates to the team.
• Monitor staff grooming, punctuality, attendance and discipline.
• Support recruitment, onboarding, training and development of F&B employees.
• Conduct coaching and provide feedback to team members to improve performance.
• Assist with performance evaluations and recommend appropriate development plans.

3. Guest Service

• Maintain a high standard of guest satisfaction and service excellence.
• Handle guest complaints, feedback and special requests professionally.
• Follow up on guest concerns and ensure appropriate resolutions are provided.
• Build positive relationships with regular guests and VIPs.
• Ensure special occasions, dietary requirements and guest preferences are properly communicated to the team.

4. Food Quality, Hygiene & Safety

• Ensure food and beverage quality meets hotel and brand standards.
• Monitor cleanliness and hygiene standards across all F&B areas.
• Ensure compliance with food safety, HACCP, health and safety requirements.
• Conduct regular inspections of dining areas, service areas, equipment and storage areas.
• Ensure proper handling, storage and preparation of food and beverages.
• Report maintenance, safety and equipment issues to the relevant department.

5. Cost Control & Inventory

• Assist in monitoring departmental costs and operational expenses.
• Control food and beverage wastage and identify opportunities for cost savings.
• Monitor stock levels and ensure proper inventory management.
• Ensure all requisitions, transfers, receiving and stock issues are properly controlled.
• Conduct and assist with regular stock counts and inventory checks.
• Work closely with Finance and Purchasing on cost control and inventory matters.
• Ensure proper portion control and adherence to standard recipes where applicable.

6. Revenue & Business Performance

• Assist the F&B Manager in achieving departmental revenue and profitability targets.
• Monitor outlet performance, sales trends, average spending and guest volume.
• Identify opportunities to increase revenue and improve outlet performance.
• Support promotions, special events, seasonal campaigns and F&B initiatives.
• Review daily sales reports and highlight significant variances or concerns.
• Assist in implementing strategies to improve overall F&B revenue.

7. Banquet & Events

• Assist in planning and coordinating banquets, meetings, conferences, weddings and other events.
• Ensure event requirements are communicated clearly to the operational team.
• Monitor service delivery during events and ensure client requirements are met.
• Coordinate with Kitchen, Banquet, Stewarding, Sales & Events and other departments.
• Conduct post‑event follow‑up and address any operational issues.

8. Administration & Reporting

• Assist with preparation of daily, weekly and monthly F&B reports.
• Monitor departmental records, checklists and operational documents.
• Review daily operational issues and follow up on pending actions.
• Assist the F&B Manager with departmental meetings and action plans.
• Ensure all required documentation is completed accurately and on time.
• Maintain proper records in accordance with hotel policies and procedures.

9. Interdepartmental Coordination

• Maintain effective communication with Kitchen, Housekeeping, Engineering, Finance, HR, Sales & Marketing, Security and other departments.
• Coordinate operational requirements to ensure smooth guest service.
• Attend departmental and hotel meetings when required.
• Communicate management decisions and operational updates to F&B team members.

10. Standards & Compliance

• Ensure compliance with hotel policies, procedures, SOPs and brand standards.
• Ensure compliance with local laws and regulations relating to food safety, health, fire and workplace safety.
• Support internal and external audits and inspections.
• Ensure corrective actions are implemented within the required timeframe.
• Maintain confidentiality of hotel and guest information.

Key Performance Indicators (KPIs)

• F&B revenue and profitability
• Guest satisfaction scores
• Food & beverage cost percentage
• Labour cost and productivity
• Guest complaints and resolution
• Food quality and hygiene standards
• Staff training and performance
• Inventory accuracy and wastage control
• Compliance with brand and hotel standards
• Successful execution of events and functions

Qualifications & Experience

• Diploma or Degree in Hospitality Management, Food & Beverage Management or a related field.
• Minimum 3–5 years of experience in Food & Beverage operations, preferably within a hotel or hospitality environment.
• Previous supervisory or management experience in F&B is preferred.
• Strong knowledge of restaurant, banquet and hotel F&B operations.
• Knowledge of food safety, hygiene and cost control procedures.
• Good understanding of revenue management and F&B financial controls.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Good problem‑solving and decision‑making abilities.
• Strong guest service orientation.
• Good organizational and time‑management skills.
• Ability to work under pressure and handle multiple priorities.
• Strong attention to detail.
• Good knowledge of Microsoft Office and F&B/POS systems.
• Ability to work flexible hours, including weekends, public holidays and shifts.
• Professional appearance and positive attitude.

Personal Attributes

• Guest‑focused and service‑oriented.
• Responsible and reliable.
• Proactive and results‑driven.
• Team player with strong leadership qualities.
• Calm and professional when handling difficult situations.
• Adaptable to changing operational requirements.
• Demonstrates integrity and professionalism at all times.