Assistant Director of Food and Beverage

Reporting line: Director of Food & Beverage

Our client is a luxury 5-star international hotel in Port Moresby, Papua New Guinea. They are seeking a hands-on and dynamic Assistant Director of Food and Beverage with strong expertise in banquet and events to oversee multi-outlet operations, lead high-volume dining and large-scale functions, and drive service excellence while training and developing local teams during the pre-opening and transition phase.

Notes: package includes full relocation support, visa, three-year contract with bonus, accommodation and duty meals (6-day work week).

Requirements:

• A minimum of two years' experience in a Multi-Outlet Manager role.
• Proven managerial experience within 5-star hotel environments, overseeing multiple outlets
• Experience working in remote destinations or cruise lines is an advantage
• High‑level leadership capability to manage teams and operations in challenging locations or environments
• Strong expertise in banquet operations and large-scale event management
• Demonstrated experience managing high-volume all-day dining operations
• Pre-opening and/or hotel conversion experience is highly advantageous
• Strong leadership capabilities with a proven ability to train, mentor, and develop teams
• Hands-on, proactive, and operationally driven mindset
• Excellent command of English (spoken and written)
• International exposure is considered an advantage

Key Responsibilities:

• Oversee all F&B outlet operations including all-day dining, fine dining, executive lounge, pool bar, café, lobby bar, sports bar, and room service
  
• Lead banquet and events operations, ensuring seamless execution for high-volume functions and hotel events
  
• Manage opening and pre-opening activities for multiple outlets (buffet, à la carte, fine dining concepts)
  
• Ensure high service standards across all outlets aligned with 5-star luxury expectations
  
• Drive revenue and operational performance of outlets through effective planning and cost control
  
• Supervise, train, coach, and develop local managers and staff
  
• Coordinate closely with kitchen, events, and sales teams for smooth event execution
  
• Maintain strong guest engagement and handle VIP or high-profile guests professionally
  
• Ensure compliance with brand standards