Assistant Manager - F&B (The Chow Kit, Hotel)
# Assistant Manager - F&B (The Chow Kit, Hotel) **The Shakespeare Hotel, Hakuba** · Kuala Lumpur · `On-site` 🕒 **Статус:** *Опубликовано: 7 дней назад* · *Источник: Indeed* --- ### About the Role The Assistant F&B Manager supports the overall food & beverage operations of The Chow Kit Kitchen & Bar and MoMo’s Kuala Lumpur, ensuring smooth daily service, consistent guest experience, and strong team coordination. This role works closely with the F&B Manager to uphold brand standards, drive operational discipline, coordinate breakfast service for hotel guests, including events, group dining, and collaborative initiatives with the Sales team. Key Responsibilities 1. Daily Operations & Service Excellence - Assist in managing daily service operations across breakfast, lunch, dinner, bar service, and events. - Oversee daily hotel breakfast operations, including: (i) Buffet service for in-house groups, tours, corporate bookings, and long-stay guests. (ii) À la carte breakfast service for walk-ins and smaller groups. - Ensure buffet setup, food replenishment, cleanliness, and service flow meet operational standards. - Support smooth FOH–BOH coordination to ensure timely order-firing, plate consistency, and guest satisfaction. - Ensure outlet readiness (mise en place, cleanliness, table settings, opening & closing procedures). 2. Team Leadership & Staff Development - Supervise FOH teams including supervisors, captains, servers, bartenders, and hosts. - Lead daily briefings and ensure staff understand menu items, upselling points, guest notes, and daily operations. - Provide continuous training, coaching, and conflict resolution. - Support roster planning, attendance management, and leave coordination. 3. Guest Relations & Experience Management - Maintain a strong presence on the floor during peak periods and VIP visits. - Handle guest enquiries, complaints, and special requests with professionalism and warmth. - Work closely with hotel teams to anticipate guest needs, track preferences, and enhance the overall guest journey. 4. Event & Banquet Coordination with Sales Team - Coordinate closely with the Sales team for all F&B-related event requirements, including: - Weddings - Corporate meetings - Private dining - Media events - Product launches - Tour and group dining arrangements - Attend pre-event meetings and conduct event briefings with FOH and BOH. - Ensure event setups—buffet line, meeting arrangements, AV requirements, and bar setups—are executed accurately. - Oversee execution on the day of the event, ensuring smooth service flow and post-event breakdown. - Communicate menu details, dietary restrictions, timing, and special arrangements clearly to both FOH and kitchen teams. 5. Revenue Enhancement & Promotions - Support the F&B Manager in driving revenue through upselling, menu engineering insights, and seasonal promotions. - Assist in executing campaigns for festive dining, happy hour, breakfast offers, and MoMo’s community events. - Track menu performance and assist in planning price adjustments or promotional offers. 6. SOP, Hygiene & Compliance - Enforce SOPs related to guest service, food handling, beverage service, and safety standards. - Ensure compliance with HACCP, hygiene audits, and internal safety regulations. - Conduct regular spot checks on cleanliness, equipment condition, and dining room readiness. 7. Administration, Reporting & Inventory - Support daily sales tracking, void/comp checks, and shift reports. - Assist with weekly and monthly stock counts for beverages, OS&E, and supplies. - Liaise with Procurement to replenish bar, dining room, and consumable items. - Assist with budgeting, forecasting, and monthly operations reviews. 8. Culture & Brand Representation - Uphold The Chow Kit’s brand values of boutique hospitality and MoMo’s youthful, energetic service style. - Promote teamwork, open communication, and a positive workplace culture. - Represent the F&B department professionally during hotel, partner, and media interactions. Job Requirements - A diploma or Degree in Hospitality Management or equivalent experience. - Minimum 3–5 years of experience in F&B with at least 1–2 years in a supervisory or assistant manager role. - Strong leadership, communication, and interpersonal skills. - Confident in service recovery and handling guest interactions. - Experience managing buffet operations, events, and multi-outlet coordination is a strong advantage. - Understanding of inventory control, POS systems, and administrative processes. - Ability to work in a fast-paced environment and handle multiple priorities. - Passionate about hospitality, teamwork, and creating memorable guest experiences. - Willing to work shifts, weekends, and public holidays. Pay: RM4,000.00 - RM5,500.00 per month Benefits: - Dental insurance - Health insurance - Maternity leave - Meal provided - Opportunities for promotion - Professional development Work Location: In person
Наблюдалась 2026-10-15, впервые 2026-10-08, источник — Indeed.