#BeLimitlessWe are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESSJob DescriptionJob PurposeThe Assistant Director of Food & Beverage supports the Executive Assistant Manager – F&B in leading the Food & Beverage division to achieve world-class service and operational excellence. This role plays a key part in executing strategic initiatives and driving the day-to-day performance of all F&B outlets, ensuring alignment with the department’s long-term vision.Key responsibilities include assisting in the achievement of revenue and profitability targets, maintaining high standards of quality and service, supporting cost control and expense management efforts, and fostering a strong, motivated team culture. The Assistant Director actively contributes to recruitment, development, and retention of top local and international talent, while promoting innovation and creativity across the division. This position ensures operational consistency, guest satisfaction, and a continued reputation for excellence in all aspects of the Food & Beverage experience.Primary ResponsibilitiesOVERSEEING DAILY OPERATIONS AND ACHIEVING TARGETSSets and clearly communicates the strategic direction for the banquet and events division in coordination with the Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive ChefDefines and delegates responsibilities and authority for all aspects of banquet operations, including event setup, service delivery, and post-event reviewContinuously drives financial profitability, productivity, and operational efficiency within the banquet departmentAssists in preparing and monitoring annual revenue goals, event forecasts, and expense budgets specific to banquet and catering services; recommends adjustments as neededAnalyzes monthly and daily financial reports to assess banquet performance and proactively implements corrective actions when necessaryMonitors local and international market trends that influence banquet menus, event styles, and customer preferences to maintain competitive and relevant offeringsOversees monthly inventory control, consumption analysis, and reconciliation of banquet-specific supplies and equipmentCollaborates with the Executive Assistant Manager – F&B and Executive Chef to identify and implement food cost control strategies for banquet operationsWorks closely with the Finance Department to ensure compliance with financial procedures, cost allocations, and inventory controls related to banquet servicesMaintains the highest level of service standards across all banquet functions, ensuring consistency in guest experience and execution qualityConducts daily walkthroughs of all banquet venues, including back-of-house areas, identifying and addressing deficiencies or areas for improvement immediatelyEnsures consistency in food and beverage presentation, quality, taste, and temperature during all banquet functionsChampions innovation, creativity, and excellence in all banquet presentations and thematic event setupsEnsures team compliance with all hygiene (HACCP/Food Safety), fire safety, and emergency procedures during event operationsReviews and interprets daily banquet revenue and cost reports to support data-driven decision-makingCommunicates key updates and initiatives from the Executive Committee to the banquet team to ensure alignment and operational clarityLeads daily banquet briefings, monthly department meetings, and other relevant planning sessions to ensure seamless coordination and execution of eventsActively participates in management meetings, including Department Head Briefings, Executive Committee Meetings, and Business Review (P&L) sessionsMaintains accurate control over purchase orders, requisitions, and usage for all banquet-related supplies and rentalsReviews and manages banquet-related food and beverage costs to ensure alignment with budgetary goals and forecastsEngages with clients and event guests to gather feedback, enhance satisfaction, and cultivate repeat business, particularly from local and corporate marketsOversees and controls casual labor scheduling and overtime requests submitted by banquet managers to ensure labor efficiency and budget compliance.MARKETING PLAN AND REVENUE MANAGEMENTPartners with Sales & Marketing to increase visibility and coverage of banquet and event services across local and international media platformsAccurately forecasts financial performance specifically related to banquet and catering operationsContinuously reviews and controls operational costs for banquets without compromising service quality or guest experienceWorks closely with Finance to regularly review banquet financial results and implement corrective actions when necessaryEstablishes budgets, forecasts, and CAPEX plans for the banquet division in a timely mannerReviews monthly banquet P&L statements, prepares General Manager commentaries, and provides performance justifications to ownershipDevelops and reviews business strategies for banquet services, monitoring progress against established action plansCollaborates with the Executive Assistant Manager – F&B, Executive Chef, Hotel Manager, and Managing Director to create an annual promotional calendar and banquet menu planEvaluates banquet operation concepts and event service models, recommending enhancements to improve efficiency and guest satisfactionSecures maximum publicity to maintain and elevate the profile of the banquet and events divisionWorks closely with the Marketing Team to design and implement promotional campaigns targeting banquet and event sales growthResponsible for interviewing, hiring, training, planning, assigning, and directing banquet staff; evaluating performance; recognizing excellence; disciplining as necessary; and resolving employee and guest issues promptly and professionally in the best interest of the hotelManagement and LeadershipIs a mentor and role modelProactive, innovative with in depth Food & Beverage and market knowledgeExecutes hands-on leadership by actively engaging in colleague support and guest service during all major meal periodsLeads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meetings, training and arranges examinations for all colleagues to achieve higher standards and skillsDrives the team to achieve established goals and builds strong team workUses the performance review process to identify and develop talent, and manages performance issues via coaching effectively and in a timely mannerDisplays cultural affinity and shows empathy to all team members in a transparent and fair mannerCoaches and trains managers to prepare them to move to the next level within 12 – 24 monthsReviews the work performance of all colleagues to make sure established procedures and policies are being followedEnforces and upholds highest standards of discipline, fairness, ethical values and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team buildingObserves colleague’s individual performance, grooming and punctualityRegularly solicits feedback from Managers on performance of individual colleagues and/or personally observes colleagues’ performancePerforms colleague appraisals and executes disciplinary actions if requiredProvides a level of Safety and Security for guests and colleaguesLeads Food & Beverage recruitmentEnsures that grooming and hygiene practices of colleagues are in line with Raffles & Fairmont brand standardsTRAINING, LEARNING AND DEVELOPMENT OF THE TEAMStreamlines all training requirements and ensures that managers properly co-ordinate all arrangements for proper execution of instructionsEnsures that colleagues are aware of hotel rules and regulationsEnsures that colleagues are trained on fire and safety, emergency procedures and hygieneFollows and monitors departmental training plan and calendarWorks closely with F&B Departmental Trainer to retain, develop and motivate team membersOther ResponsibilitiesDevelops own knowledge and skills to grow as business partner and leaderEnsures confidentiality of all matterInteracts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Meets regularly with key suppliers to ensure maximum serviceProvides honest, transparent, fair and timely feedback to the Executive Assistant Manager – F&B / Hotel Manager / Managing DirectorAdheres to the highest ethical valuesEstablishes productive, professional and collegial relationships with all other Exco and Department HeadsUses a Heartist approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and BelongEnsures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and RespectContributes to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program
#J-18808-Ljbffr