Assistant Director, Food & Beverage

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.

Job Summary

 The Assistant F&B Director is responsible for delivering exceptional guest experiences and overseeing the

successful operation of key specialty outlets and initiatives, including Riva, Prime, Tapasake, Events, Capex Projects, Special Projects,

P&L Management, Beverage Program, Training, and Quality Assurance. This role involves leading all aspects of service and operations

ensuring excellence in hospitality, maintaining cost controls (food, beverage, and labor), managing shared P&L responsibilities, and driving

strategic initiatives. The manager is accountable for recruiting, training, and retaining high-performing staff, ensuring consistent execution

of brand standards, and maintaining top-tier standards of hygiene, safety, and cleanliness.

 Success in this role requires a hands-on leader who can effectively run service shifts, foster a culture of continuous learning and

improvement, and implement programs and projects that elevate the guest experience and operational efficiency, while fully adhering to

company policies and procedures.

Key Duties and Responsibilities

• Drive service excellence and guest satisfaction daily
• Continuously seek ways to improve the guest experience and service standards
• Ensure all guest feedback is compiled, discussed with action plans for continual improvement.
• Analyze guest feedback and put together action plans to enhance guests’ experience
• Attend and / or host briefings and team meetings, actively participate in discussions, brainstorming sessions and solving problems, and ensure execution of agreed action plans
• Compile and regularly update all training manuals in line with best practice and service standards
• Provide, monitor Symphony training, and follow contingency plan if the point of sales fail
• Ensure all operational duties are completed and adhered to by the team
• delegate and coach the outlets management team towards achieving deadlines and delivering results
• Guide the team in relation to upselling and provide regular feedback against targets and KPIs
• Ensure that staffing requirements are addressed, and applicants selected are according to the company procedures
• Be an excellent brand ambassador, ensure the standards of OOLSG are maintained
• Create and be fully aware of the restaurant order of service and standards, provide support to the team with service to ensure the guest’s needs are understood and fulfilled
• Set guidelines and standards and ensure they are maintained
• Ensure that all front of house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant maintenance program
• Be aware of market expectations and develop strategies for optimal results
• Ensure adherence to cash handling procedures in accordance with company policy
• Take ownership of the short, mid, and long-term development of the business, it’s standards, team development and marketing
• Build strong and positive professional relationships in the workplace ensuring your outlet interacts with others in a positive, professional and solution focused manner
• Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines, and training programs
• Ensure stock control is managed by delegating tasks as appropriate
• Ensure reservations are maximized liaise with the reservations team and other departments
• Ensure the inventory of the restaurant, bar, deli is well controlled and accurately accounted for
• Ensure booking channels are tested and functioning to ensure capacity is optimized
• Maintain a comprehensive knowledge of the menu and an understanding of the wine list
• Oversee the management of daily, weekly, and monthly stock take, and with reporting.
• Manage the purchasing and inventory system by ensuring the team follows the systematic approach of ordering and receiving stock
• Utilize the purchasing and inventory system and point of sales system to check and update menu items and prices
• Ensure the completion of cash up duties take place, at the end of each shift as per procedures
• Compile and complete weekly reports to be presented at monthly meetings, with a focus on P&L and guest feedback action plans with recommendation on areas of improvement

• Assist in the compilation of annual budgets, and retain cost of sales, payroll, and other operational costs in line with agreed budget
• Liaise with the Maintenance team of all repair and maintenance work required for the restaurant, detecting any potential work requirement

• To build and foster collaborative relationships with other departments within the organization to stay informed and abreast of new initiatives, products, and services.
• Contribute to the preparation of the department budget and monitor the financial performance of a given area versus the budget so that areas of unsatisfactory performance are identified, rectified promptly and potential performance improvement opportunities are capitalized upon.
• Manage the effective achievement of objectives through setting individual objectives, managing performance, developing staff, and providing formal and informal feedback to maximize overall performance and team motivation while continuing to deploy resources effectively for growth and further strengthening the employee value proposition.
• Ensuring strategic execution of the team priorities with responsibility for business performance and budget management, while acting as an advisor for leadership team; requires the ability to partner, execute, and lead through influence and collaboration across the company.
• Managing and inspiring a talented and diverse group of colleagues and helping them develop and learn as they grow their careers.
• Ensure the team have the necessary tools to carry out their duties and the team are properly trained in line with the training manuals, brands standards and all trainings are recorded
• Maintain responsibility for the training and integration of new colleagues
• Provide guidance, support, and direction to the team both in and out of service

• Maintain and enhance the open-door policy to all colleagues providing advice and guidance when needed regarding their issues or concerns and/or grievances.
• Ensure that the administration of the performance review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties.
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged.
• Control the LTO in the operational departments in conjunction with the HR department to ensure that any areas of concern and monitored and rectified.
• Conduct regular coaching sessions with HOD’s to further develop both their technical and management skills.
• Conduct interviews when applicable.
• Ensure one CSR event takes place every quarter

 Skills, Experience & Educational Requirements

• Minimum 5 – 10 years’ experience in a similar role in a luxury restaurant with direct P&L responsibilities, or an equivalent combination of education and experience
• International experience in similar role
• Full Service international restaurant experience preferred
• Exceptional interpersonal skills and be able to interface effectively with all levels of management
• Ability to effectively influence through knowledge, relationship management, and trust
• Excellent written and verbal communication
• Proven ability to effectively manage conflict and ensure successful outcomes; work under pressure and deal with high stress situations while exercising sound judgment and decision making