Assistant Manager, F&B

Ormond Hotels Group; Kuala Lumpur; On-site; MYR 78,000 - 123,000; Full time

Job summary

Ormond Hotels Group in Kuala Lumpur seeks an Assistant F&B Manager to oversee The Chow Kit Kitchen & Bar and MoMo’s Kuala Lumpur. You will ensure menu integrity, guest satisfaction, and smooth service flow across breakfast, lunch, dinner, and events.

Lead and train FOH teams, coordinate with Sales for weddings, corporate events, and group dining, while maintaining brand standards and HACCP compliance.

Qualifications

• Diploma or degree in Hospitality Management or equivalent experience.
• 3–5 years in F&B with 1–2 years in a supervisory role.
• Strong leadership, communication and interpersonal skills.
• Experience managing buffet operations, events, and multi-outlet coordination.

Responsibilities

• Oversee daily breakfast buffet and other service operations.
• Lead FOH teams including supervisors, servers, and hosts.
• Coordinate events with Sales for weddings, meetings, and banquets.
• Ensure SOPs, hygiene, and safety standards are met.
• Support inventory, procurement, and rostering processes.

Skills

Leadership

Communication

Guest service

Staff training

Operations management

Education

Diploma or Degree in Hospitality Management

Tools

POS systems

Inventory software

Job description

Job Overview

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

• Daily Operations & Service Excellence
• Assist in managing daily service operations across breakfast, lunch, dinner, bar service, and events.
• Oversee daily hotel breakfast operations, including:
  • (i) Buffet service for in-house groups, tours, corporate bookings, and long-stay guests.
  • (ii) 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.
• Ensure outlet readiness (mise en place, cleanliness, table settings, opening & closing procedures).
• Team Leadership & Staff Development
• 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.
• 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.
• Event & Banquet Coordination with Sales Team
• Coordinate closely with the Sales team for all F&B-related event requirements, including:
  • Weddings
  • Corporate meetings
  • Private dining
  • Media events
  • Product launches
  • 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.
• 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.
• SOP, Hygiene & Compliance
• 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.
• Administration, Reporting & Inventory
• 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.
• 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.