Assistant F&B Outlet Manager, In-Room Dining and Navina Pool Bar

The Assistant F&B Outlet Manager – In-Room Dining & Navina Pool Bar reports to the Assistant Food and Beverage Manager and supports the day-to-day leadership and operational management of In Room Dining and Navina Pool Bar, ensuring consistent service delivery, operational excellence, and team performance. The role oversees shift-level execution, ensuring In Room Dining provides timely, accurate, personalised, and discreet service to guests, while Navina Pool Bar delivers attentive and engaging poolside dining and beverage experiences. The role maintains a visible presence during peak operating periods, monitors guest feedback and service standards, and ensures compliance with Raffles brand standards, LQA requirements, HACCP, food safety, hygiene, and applicable policies and procedures.

As a Professional Leader, the role provides guidance, coaching, and performance feedback to Supervisors and frontline colleagues while fostering a culture of belonging, teamwork, and continuous development. The Assistant Manager works closely with Culinary and other hotel departments to ensure smooth operational coordination, supports effective staffing and resource deployment, monitors operational costs and productivity, and drives adherence to SOPs and Local SOPs. The role also supports sustainability initiatives, service recovery, and operational improvements, and deputises for the Assistant Food and Beverage Manager in relevant operational matters when required.

• Education: Diploma or Bachelor’s degree in Hospitality Management, Hotel Management, Food and Beverage Management, or a related discipline.
• Experience: Minimum of 3 years of Food and Beverage service experience, preferably within a luxury hospitality environment.
• Supervisory Experience: Minimum of 1 year in a supervisory or shift-leadership role within an internationally recognised luxury hotel brand.
• Operational Knowledge: Previous experience in In Room Dining, restaurant, bar, or poolside operations is preferred.
• Service Excellence: Strong understanding of luxury service standards, personalised guest service, and service recovery.
• Food Safety: Sound understanding of HACCP principles, food safety management systems, and hygiene standards.
• People Development: Proven ability to coach, develop, and provide constructive feedback to Supervisors and frontline colleagues.
• Communication: Strong interpersonal and communication skills, with fluency in Bahasa Indonesia and English; additional languages are advantageous.
• Operational Management: Good organisational, problem-solving, and decision-making skills, with the ability to manage multiple operational priorities across In-Room Dining and Navina Pool Bar.
• Cost Awareness: Good understanding of labour productivity, operational cost control, and resource utilisation.