Assistant Director of Food & Beverage

The Assistant Director of Food & Beverage (Asst. DoFB) supports the Director of Food & Beverage in leading the division to achieve operational excellence guest satisfaction and commercial success. This role assists in driving strategic initiatives enhancing service quality developing talent and ensuring smooth day-to-day operations in all dining and bar venues.

Business & Operational Performance

Assist the DoFB in preparing budget forecast and long-term business plans.
Review monthly financial performance (P&L cost control revenue opportunities) and provide recommendations to address gaps.
Support venue leaders in maximizing profitability while ensuring compliance with brand standards.
Partner closely with Director of Culinary to ensure alignment between food concepts and operational delivery.
Monitor sales performance and support the development of promotional activities and upselling strategies.
Conduct outlet walkthroughs to ensure quality hygiene safety and service standards are consistently met.
Analyze guest feedback (direct and online) and support improvement initiatives to elevate guest experience and audit results (LQA Forbes).
Ensure policies procedures and standard operating guidelines are adhered to and updated as needed.

Leadership & People Development

Support the DoFB in leading motivating and empowering the division to deliver Fairmonts values and an exceptional colleague experience.
Drive a culture of accountability teamwork and continuous improvement.
Participate in recruitment onboarding and succession planning for the division.
Conduct regular coaching feedback and performance evaluations with outlet managers and supervisors.
Identify development needs and coordinate training for skill enhancement and career progression.
Foster high colleague engagement and ensure a positive working environment.

Team & Resource Management

Oversee daily operations in absence of the DoFB to ensure smooth service delivery.
Approve staffing guides and manage manpower planning and scheduling based on business needs.
Ensure professional grooming discipline communication and team morale are consistently maintained.
Lead departmental meetings to communicate priorities gather input and resolve operational issues.
Support weekly operational inspections with Hygiene Housekeeping and Engineering to ensure compliance and upkeep of venues.

Qualifications :

Knowledge and Experience

Diploma in Hospitality / Food & Beverage Management preferred
Additional F&B professional certifications are an advantage
Minimum 3 years leadership experience in premium/luxury hotel F&B operations
Solid understanding of financial analysis cost control and service standards
Excellent written and verbal communication in English; other languages beneficial
Strong computer skills (Excel Word PowerPoint); familiar with POS & restaurant systems

Competencies

Strong leadership and relationship-building skills
Service-oriented with attention to detail and guest experience
Effective communicator with strong problem-solving capability
Able to work under pressure and handle multiple priorities
Hands-on results-focused and proactive
Confident well-presented and professional at all times
Collaborative supports cross-departmental teamwork

Remote Work :

No

Employment Type :

Full-time