Overview
Assistant Food Beverage Manager Jobs in Federal Territory of Kuala Lumpur, Malaysia at Ormond Hotels Group
Title: Assistant Food Beverage Manager
Company: Ormond Hotels Group
Location: Federal Territory of Kuala Lumpur, Malaysia
ABOUT THE ROLE
The Assistant Manager, F&B is responsible for managing the day-to-day food and beverage operations at ISKL. Reporting to the Group F&B Leadership, you will ensure the smooth running of the cafeteria, coffee shop, and catering services while maintaining food safety standards, service quality, and contractual requirements.
You will oversee catering operations, menu planning, food safety, compliance, sales reporting, and daily operations. You will also work closely with the school, suppliers, and internal departments to ensure the operation runs efficiently and all reporting and compliance requirements are met.
This role is suited for someone who enjoys being on the ground, leading a team, solving problems, and taking responsibility for an established operation.
Key Responsibilities
ABOUT THE ROLE
The Assistant Manager, F&B is responsible for managing the day-to-day food and beverage operations at ISKL. Reporting to the Group F&B Leadership, you will ensure the smooth running of the cafeteria, coffee shop, and catering services while maintaining food safety standards, service quality, and contractual requirements.
You will oversee catering operations, menu planning, food safety, compliance, sales reporting, and daily operations. You will also work closely with the school, suppliers, and internal departments to ensure the operation runs efficiently and all reporting and compliance requirements are met.
This role is suited for someone who enjoys being on the ground, leading a team, solving problems, and taking responsibility for an established operation.
Key Responsibilities
Event Management
- Manage the end-to-end event ordering process, from the initial client enquiry through to execution and post-event review.
- Review event quotations, catering order forms, and client requests before confirmation.
- Ensure all event menus are properly planned, costed, and approved.
- Maintain the catering orders tracker to ensure all events are communicated accurately.
- Brief the kitchen and service teams before each event, including menu details, dietary requirements, and allergens.
- Monitor event delivery and resolve operational issues where required.
Menu Planning & Cost Control
- Plan and maintain cafeteria and coffee shop menus in accordance with ISKL Food Services Guidelines.
- Review recipe costing and menu pricing to ensure food cost targets are achieved.
- Coordinate food and non-food purchases using approved suppliers.
- Plan monthly promotions and work with the school's communications team on promotional activities.
- Review customer feedback and implement improvements where appropriate.
- Monitor food wastage and recommend improvements to reduce unnecessary costs.
Food Safety & Quality
- Ensure the operation complies with HACCP requirements and food safety regulations.
- Maintain food safety records, including temperature logs, cleaning schedules, food handling records, and corrective actions.
- Conduct routine food safety checks and ensure issues are addressed promptly.
- Review and follow up on incident reports and Non-Conformance Reports (NCRs).
- Ensure staff maintain valid Food Handling Certificates, vaccinations, medical clearances, Child Protection training, and background checks.
- Coordinate monthly pest control inspections and maintain all required records.
- Maintain food sample records, oil change logs, and food wastage reports.
Allergen Management
- Maintain the Raw Material Allergen List for all ingredients.
- Ensure all menu items are labelled correctly with allergen information.
- Maintain and update the Master Recipe Book to reflect recipe and allergen changes.
Contract Compliance
- Ensure the operation complies with all requirements under the ISKL contract.
- Monitor portion control and service standards across all outlets.
- Coordinate licence renewals, food safety certifications, and insurance documentation with the relevant departments.
- Ensure all reports and compliance records are completed accurately and submitted on time.
Sales Analysis & Reporting
- Monitor cafeteria, coffee shop, and catering sales performance.
- Prepare regular sales and operational reports for Finance and Group F&B Leadership.
- Review food cost, wastage, and sales trends.
- Highlight significant variances and recommend improvements where necessary.
Team Management
- Supervise the daily operations of the kitchen, service, and stewarding teams.
- Conduct daily briefings to ensure the team is prepared for service.
- Coach and support team members to maintain service and food safety standards.
- Assist with recruitment, onboarding, training, and performance reviews.
- Promote a safe, organised, and professional working environment.
Kitchen Facilities
- Maintain the kitchen equipment and asset register.
- Coordinate equipment servicing, repairs, and replacement where required.
- Process equipment purchase requests with Procurement, Finance, and ISKL.
Group Coordination
- Work closely with the Group F&B Leadership on operational matters.
- Support the preparation of catering proposals and tender submissions for new school accounts.
- Maintain the Master F&B SOP Index and training records.
- Submit operational and food safety reports according to the agreed schedule.
- Assist with the implementation of new procedures and operational improvements.
Who Must You Be?
We are looking for someone who has experience managing food and beverage operations and is ready to take responsibility for an established account.
- Diploma or Degree in Hospitality Management, F&B Management, Food Science, Nutrition, or a related field.
- Minimum 3 years' experience in a supervisory or Assistant Manager role within food and beverage operations.
- Good understanding of food safety management and HACCP. HACCP certification is preferred or must be obtained during the probation period.
- Experience in menu planning, food costing, inventory management, and catering operations.
- Comfortable using Microsoft Excel for recipe costing, sales reporting, and operational tracking.
- Able to manage multiple responsibilities while maintaining accuracy and meeting deadlines.
- Good communication and organisational skills.
- Experience in institutional catering, contract catering, hospitality, or school food services will be an added advantage.
What to expect?
- You will be taking over an established operation with documented SOPs and support from the Group F&B Leadership team. A proper handover will be provided to ensure a smooth transition into the role.
- This role offers the opportunity to manage a well-established food service operation while gaining experience across catering, compliance, food safety, reporting, client management, and daily operations. As the business continues to grow, you will also have opportunities to support new projects and improvements across the Group.
Who Are We?
Ormond Hotel Group rethinks hospitality for the contemporary traveller. Our vision is to create experiences that positively influence the way people live, work and have fun together. Our hotels are a collection of individually designed hotels, meaningful spaces that welcome all – guests, locals and nomads. Our people are at the heart and soul of our brand. An Ormond experience is about service that matters. We make our guests feel at ease and at home. Every experience is thoughtfully designed to leave a lasting impression.
Ormond Hotel Group owns and operates three distinct brands – Ormond Hotels, MoMo’s and Tune. We are backed by serial entrepreneurs and investors who have built (from scratch) successful, disruptive ventures such as AirAsia. Our shareholders and team are in turn committed to building a great business whilst having a lot of fun. Learn more about us at www.ormondhotels.com. Join the team and download your application form here. All completed applications will be reviewed within 2 weeks after submission. Send it to [email protected]
