Assistant Director of Food & Beverage (Pre Opening) - Waldorf AstoriaHilton • Kuala Lumpur, Kuala Lumpur, Malaysia

Assistant Director of Food & Beverage (Pre Opening) - Waldorf Astoria

Hilton • Kuala Lumpur, Kuala Lumpur, Malaysia

11 hari lalu

Penerangan pekerjaan

Hilton Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

Location : Waldorf Astoria Kuala Lumpur

Schedule : Full-time

Brand : Waldorf Astoria Hotels & Resorts

Job Function : Food and Beverage

Guest Experience Excellence

Respond promptly and effectively to guest, team, and supplier inquiries.
Provide immediate solutions to simple problems and improvise effectively in emergencies.
Anticipate guest needs, gather feedback, and implement service improvements.
Handle guest complaints constructively, ensuring follow-up and communication with the F&B Director.
Ensure all guest requests are addressed promptly while assisting on the floor during operations.
Identify causes of guest satisfaction / dissatisfaction and elevate insights appropriately.
Consistently deliver service standards as outlined in the Guest Satisfaction and SOP manuals.

Compliance & Safety

Respect procedures, maintain punctuality, and uphold professional appearance.

Ensure adherence to licensing, OH&S legislation, and company safety standards.

Implement safe and healthy working practices at all times.

Monitor compliance with rules and procedures, advising staff to prevent quality or safety lapses.

Adhere to hotel security and emergency policies and ensure team understanding.

Team Management & Development

Lead by example as a peacemaker, fostering a collaborative and friendly environment.

Promote respect for diverse cultures and encourage consensus-building.

Support team flexibility, openness to ideas, and adaptability to change.

Conduct recruitment interviews, ensure effective onboarding, and provide clear role information.

Deliver regular appraisals, feedback, and performance reviews.

Develop and implement training plans, evaluate activities, and assign projects for growth.

Maintain grooming and uniform standards across the team.

Communicate company strategy, departmental goals, and hotel activities regularly.

Set and maintain departmental leave plans.

Operational Leadership

Plan, prioritize, and control daily operations to ensure smooth service.

Delegate duties and authority effectively, maintaining clear structures in your absence.

Coordinate with Front Office, Groups & Tours, Engineering, and Housekeeping to optimize operations.

Participate in service duties during peak periods when necessary.

Maintain technical knowledge and skills required for the role.

Attend and contribute to F&B, operational, and roster meetings.

Collaborate with the F&B Director and Executive Chef on menu changes aligned with trends and market demand.

Sales & Marketing Collaboration

Assist in preparing event brochures and outlet promotions.

Identify and act on potential sales leads.

Create a culture where “everyone sells.”

Set ambitious sales objectives for self and team, driving continuous improvement.

Financial Oversight

Use key monitors and financial targets to evaluate departmental performance.

Produce accurate financial and operating reports as required.

Forecast revenues and costs, analyzing variances against plan.Control costs in line with company procedures without compromising standards.

Work with F&B Cost Control to ensure timely stock takes and cost targets are met.

Professional Conduct

Demonstrate trustworthiness, accountability, and precision in all tasks.

Take responsibility for personal work quality and encourage the same in the team.

Carry out any other reasonable duties as assigned.

The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Qualifications

2-4 years in a managerial position in a 4 / 5-star category hotel.

Familiar with computer systems.

Considerable skill in math and algebraic equations using percentages.

Able to communicate in English, both verbally and in writing, with guests and employees.

Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills.

Flexible and responds quickly and positively to changing requirements.

Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

Diplomatic and shows enthusiasm and conviction that encourages guests to try new experiences.

Strong F&B and Conference & Banqueting operations knowledge and skills.

Strong leadership, people management and training skills.

Guest oriented and able to confidently build and exceed service standards.

Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.

Strong interpersonal skills and attention to details.

Key strengths (under the 9 competencies) in people management, communication and planning.

Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.

Able to work under pressure and deal with stressful situations during busy periods.

Seniority Level

Mid-Senior level

Employment Type

Full-time

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