Assistant Director of Food and Beverage

Overview
Assistant Director of Food and Beverage role at Raffles Hotels & Resorts. The Assistant Director of Food & Beverage assists the Director of Food & Beverage in leading and positioning the department as a world-class operation. It involves contributing to strategic planning and day-to-day management to ensure operational excellence. The position plays a key role in achieving performance targets across revenue, profitability, cost control and quality standards. It also supports talent acquisition and team development, attracting top local and international talents, while fostering innovation and upholding the division's creative reputation.
Responsibilities
Lead and supervise daily Food & Beverage operations across all venues, ensuring exceptional service and product standards that consistently exceed guest expectations.
Ensure all F&B managers are aligned with the strategic direction set by the Director of Food & Beverage.
Conduct regular walkthroughs of both front-of-house and back-of-house areas, promptly addressing operational issues.
Maintain a strong presence in the operation, dedicating approximately 60% of time to on-the-floor engagement.
Collaborate with the Culinary team to ensure food quality, consistency, and presentation meet agreed standards.
Monitor beverage quality across outlets, ensuring consistency in taste, presentation, and temperature.
Drive creativity and innovation in all F&B presentations.
Enforce hygiene, food safety (HACCP), fire safety, and emergency procedures across the team.
Review daily financial reports and ensure cost controls are in place.
Act as liaison between the Executive Committee and the F&B team in the absence of the Director.
Lead daily briefings, monthly meetings, and represent the department in key hotel meetings when required.
Oversee purchasing and requisition processes, ensuring proper controls are maintained.
Monitor F&B costs to ensure alignment with budget and forecasts.
Engage with guests to gather feedback, build loyalty, and strengthen local market presence.
Manage casual labor and overtime submissions from managers.
Support the Director of F&B in developing budgets, forecasts, and CAPEX plans.
Analyze monthly P&L statements, prepare GM commentary, and provide performance insights to ownership.
Contribute to strategic business planning and monitor progress of action plans.
Collaborate on the development of annual promotional calendars and menu plans with key stakeholders.
Partner with Marketing Communications to execute effective promotional strategies for the F&B department.
Serve as a mentor and role model, demonstrating proactive and hands-on leadership.
Lead by example during peak service periods, supporting both colleagues and guest service delivery.
Foster a culture of collaboration, consistency, and high service standards through regular meetings and training.
Motivate the team to achieve goals and build strong teamwork.
Conduct performance reviews, coach team members, and address performance issues promptly.
Promote a fair, transparent, and culturally sensitive work environment.
Develop managerial talent with the goal of preparing them for advancement within 12–24 months.
Monitor colleague performance, grooming, and punctuality.
Conduct appraisals and disciplinary actions as needed.
Ensure a safe and secure environment for guests and staff.
Lead recruitment efforts for the F&B department.
Uphold grooming and hygiene standards in accordance with hotel and national regulations.
Streamline training initiatives and ensure effective execution by managers.
Ensure all team members are familiar with hotel policies and procedures.
Oversee training in fire safety, emergency protocols, and hygiene standards.
Monitor and support the departmental training calendar.
Work closely with the F&B Departmental Trainer to retain, develop, and motivate team members.
Qualifications
Bachelor Degree in Food & Beverage/Hospitality Management or extensive hands-on experience in a similar restaurant concept.
Minimum of 3 years of experience in a similar role in a hotel or standalone restaurant and bar environment.
Prior work experience in Asia, Singapore or South East Asia preferred.
Accustomed to and comfortable with media exposure.
Strong working knowledge of Microsoft Office.
Oral and written fluency in English and an additional language.
Involvement in reservations and understanding of Revenue Management processes.
Thrives in large-scale, high-volume operations.
Enjoys working in a multi-cultural environment.
Competencies
Extrovert, sociable, and an ambassador for the F&B and Raffles brand.
Team player with outstanding interpersonal skills across all levels.
Service-oriented with attention to detail and a passion for F&B innovation.
Ability to work effectively across divisional borders and in dynamic environments.
Strong presentation and influencing skills.
Flexible and adaptable to change; capable of independent work with initiative.
Self-motivated, energetic, and priority-driven.
Commitment to professional values and brand consciousness.
Visionary leadership to drive continuous improvement and trendsetting.
Builds strong rapport and coordinates effectively with the Executive Chef.
Benefits
5-day work week
Duty meals provided
Colleagues' discount and/or preferential room rates at worldwide Accor hotels
Flexible benefits – dental/optical/vacation expenses/children's education
Medical and wellness benefits
Comprehensive insurance coverage
Local/overseas career development and growth opportunities
Holistic learning and development opportunities
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