Assistant Food and Beverage Manager - Female Applicants Only

Job Summary

Key Responsibilities

• Assist in planning, organising and supervising daily food and beverage operations including outlets, events and catering functions; ensure services run on time and to expected standards.
• Supervise, coach and develop front-of-house and service teams; conduct briefings, monitor performance and support rostering to meet operational needs.
• Maintain high standards of guest service and presentation; respond promptly and professionally to guest enquiries and feedback.
• Support inventory control, stock ordering and supplier liaison for food, beverage and hospitality supplies; monitor wastage and cost control measures.
• Ensure compliance with food safety, hygiene and licensing regulations; implement and monitor standard operating procedures and housekeeping standards in all service areas.
• Assist with budgeting, cost reporting and revenue monitoring; contribute to initiatives to improve profitability and operational performance.
• Coordinate with events, security, facilities and other teams to support seamless set-up, service and post-event clearance.
• Support recruitment, induction and training activities for the food and beverage team and maintain accurate personnel records.
• Contribute to menu planning, beverage offerings and guest experience enhancements in line with brand standards and visitor expectations.

Qualifications & Experience

• Bachelor’s degree or relevant hospitality qualification, or equivalent practical experience in food and beverage management.
• Minimum 2–4 years’ experience in a supervisory role within food and beverage or hospitality operations, preferably in large-scale venues or events.
• Knowledge of food safety standards, HACCP principles and local licensing requirements.
• Strong leadership, communication and customer-service skills with the ability to work flexibly, including evenings and weekends as required.
• Proven ability to manage teams, control costs and deliver service excellence under pressure.
• Fluency in English; additional languages are advantageous.

Skills & Competencies

• Excellent interpersonal and team management skills; calm and professional under pressure.
• Strong organisational and problem-solving abilities with attention to detail.
• Commercial awareness and experience in cost control and stock management.
• Proficiency with basic IT systems and hospitality point-of-sale systems.
• Commitment to health, safety and sustainability practices in food and beverage services.