Assistant Manager, F&B

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.