Assistant Food & Beverage Manager

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 560 properties across more than 58 countries. Our brands, Anantara, Avani, Oaks, NH Hotels, NH Collection, nhow, and Tivoli, span six continents, including Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Joining Minor means partnering with a diverse, expanding global organisation offering boundless opportunities to thrive and succeed.

Our people are the heart of our success, and we are committed to investing in your skills to support your career growth and advancement. You’ll feel valued as part of a tight-knit team, united in delivering exceptional guest experiences and thriving in a company dedicated to fostering an outstanding workplace culture.

At Oaks Melbourne on Market Hotel , we pride ourselves on delivering outstanding service and unforgettable dining experiences in the heart of the city. We are now seeking a passionate and driven Assistant Food & Beverage Manager to support the leadership of our dynamic F&B team.

As the Assistant Food & Beverage Manager, you will work closely with the F&B Manager to oversee day-to-day operations across our restaurant, bar, and conference & events spaces. This is a hands-on leadership role ideal for someone who thrives in a fast-paced environment and is passionate about team development and exceptional guest service.

Responsibilities

Support the F&B Manager in the daily operations of all F&B outlets; Lead, mentor and develop the team to deliver high-quality service; Ensure operational excellence across dining, bar and event service areas; Manage staffing levels, rosters and shift supervision; Uphold hygiene, safety and compliance standards; Assist with stock control, ordering, and cost management; Help execute functions and conferences, ensuring client satisfaction

Requirements

Previous experience in a leadership F&B role (hotel or hospitality venue); Strong communication, leadership and organisational skills; Passion for guest experience and service excellence; Flexibility to work across a rotating roster, including weekends and evenings; Experience in conferencing and events (desirable but not essential); RSA Certificate (mandatory), Food Safety Supervisor Certificate (preferred)