Assistant Director of Food

The Assistant Director of Food & Beverage assists Director of Food & Beverage in leading and positioning the Food & Beverage department as a world class operation. It involves contributing to both 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. Additionally, it supports talent acquisition and team development, attracting top local and international talents, while fostering innovation and upholding the division's creative reputation.

OVERSEES DAILY OPERATIONS AND ACHIEVING TARGETS

• 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 and back-of-house areas, promptly addressing any operational issues.
• Maintain a strong presence in the operation, dedicating approximately 60% of time to on-the-floor engagement.
• Collaborate closely 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.

MARKETING PLAN AND REVENUE MANAGEMENT

• 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.

MANAGEMENT AND LEADERSHIP

• 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.

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM

• 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.

Candidate Profile

Knowledge and Experience

• Holds a Bachelor Degree in Food & Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 3 years of experience in similar position in the hotel or free-standing 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 operation and high volume operation.
• Enjoys working in multi-cultural environment.

Competencies

• Extrovert, sociable, and avid representing Food & Beverage and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic, able to set priorities.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional values – brand conscious.
• Visionary - able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrates sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates approached with Executive Chef.