Assistant Manager, F&B

Ormond Group; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality group in Kuala Lumpur seeks an Assistant F&B Manager to support overall food and beverage operations at The Chow Kit Kitchen & Bar. This role involves managing daily service, ensuring guest satisfaction, and leading the FOH teams in a bustling environment. The ideal candidate has 3–5 years of experience in the F&B industry with strong leadership and communication skills, as well as a passion for creating memorable guest experiences. This position involves shift work including weekends and public holidays.

Qualifications

• Minimum 3–5 years of experience in F&B with supervisory experience.
• Strong leadership and communication skills.
• Experience managing buffet operations and events.
• Ability to work in a fast-paced environment.

Responsibilities

• Assist in managing daily service operations across multiple food outlets.
• Supervise FOH teams and conduct daily briefings.
• Maintain guest relations and handle enquiries or complaints.
• Coordinate event requirements with the Sales team.

Skills

Leadership

Communication

Service Recovery

Interpersonal Skills

Education

Diploma or Degree in Hospitality Management

Tools

POS systems

Job description

The Assistant F&B Manager supports the overall food & beverage operations of The Chow Kit Kitchen & Bar and MoMo’s Kuala Lumpur, ensuring smooth daily service, consistent guest experience, and strong team coordination. This role works closely with the F&B Manager to uphold brand standards, drive operational discipline, coordinate breakfast service for hotel guests, including events, group dining, and collaborative initiatives with the Sales team.

Key Responsibilities

1. Daily Operations & Service Excellence

Assist in managing daily service operations across breakfast, lunch, dinner, bar service, and events.

Oversee daily hotel breakfast operations, including:

• Buffet service for in-house groups, tours, corporate bookings, and long‑stay guests.
• À la carte breakfast service for walk‑ins and smaller groups.

Ensure buffet setup, food replenishment, cleanliness, and service flow meet operational standards. Support smooth FOH–BOH coordination to ensure timely order‑firing, plate consistency, and guest satisfaction.

Supervise FOH teams including supervisors, captains, servers, bartenders, and hosts. Lead daily briefings and ensure staff understand menu items, upselling points, guest notes, and daily operations. Provide continuous training, coaching, and conflict resolution. Support roster planning, attendance management, and leave coordination.

3. Guest Relations & Experience Management

Maintain a strong presence on the floor during peak periods and VIP visits. Handle guest enquiries, complaints, and special requests with professionalism and warmth. Work closely with hotel teams to anticipate guest needs, track preferences, and enhance the overall guest journey.

4. Event & Banquet Coordination with Sales Team

• Coordinate closely with the Sales team for all F&B‑related event requirements, including weddings and tour and group dining arrangements.
• Attend pre‑event meetings and conduct event briefings with FOH and BOH.
• Ensure event setups—buffet line, meeting arrangements, AV requirements, and bar setups—are executed accurately.
• Oversee execution on the day of the event, ensuring smooth service flow and post‑event breakdown.
• Communicate menu details, dietary restrictions, timing, and special arrangements clearly to both FOH and kitchen teams.

5. Revenue Enhancement & Promotions

Support the F&B Manager in driving revenue through upselling, menu engineering insights, and seasonal promotions; assist in executing campaigns for festive dining, happy hour, breakfast offers, and MoMo’s community events. Track menu performance and assist in planning price adjustments or promotional offers. Enforce SOPs related to guest service, food handling, beverage service, and safety standards. Ensure compliance with HACCP, hygiene audits, and internal safety regulations. Conduct regular spot checks on cleanliness, equipment condition, and dining room readiness.

Support daily sales tracking, void/comp checks, and shift reports. Assist with weekly and monthly stock counts for beverages, OS&E, and supplies. Liaise with Procurement to replenish bar, dining room, and consumable items. Assist with budgeting, forecasting, and monthly operations reviews.

8. Culture & Brand Representation

Uphold The Chow Kit’s brand values of boutique hospitality and MoMo’s youthful, energetic service style. Promote teamwork, open communication, and a positive workplace culture. Represent the F&B department professionally during hotel, partner, and media interactions.

Job Requirements

A diploma or Degree in Hospitality Management or equivalent experience.

Minimum 3–5 years of experience in F&B with at least 1–2 years in a supervisory or assistant manager role.

Strong leadership, communication, and interpersonal skills.

Confident in service recovery and handling guest interactions.

Experience managing buffet operations, events, and multi‑outlet coordination is a strong advantage.

Understanding of inventory control, POS systems, and administrative processes.

Ability to work in a fast‑paced environment and handle multiple priorities.

Passionate about hospitality, teamwork, and creating memorable guest experiences.

Willing to work shifts, weekends, and public holidays.