Food & Beverage Manager

1. Operation (70%):

- Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;

- Cooperate with Executive Chef in the creation of menus, beverage and wine list, while incorporating a menu pricing structure that will support the bottom line goals;

- Work closely with Chef and all kitchen personnel. Provides daily communication to ensure consistent kitchen to front of the house operations;

- Maintain records of special events, house counts, food covers and daily business volumes;

- Implement policies and procedures for the Food & Beverage department including compliance of company standards relating to quality of products and services, subject to DGM/ GM’s approval;

- Driver to delivery luxury experiences to guests and always maintain exceptional customer services;

- Ensure information is communicated effectively among all sections;

- Address guest complaints in a timely manner and advise DGM/ GM about appropriate corrective actions taken;

- Greet VIP clients and suggest adequate menus & services, ensure their orders are satisfied;

- Maintain good relationship with VIP clients and entice them to come to the outlets; Communicate with them directly from times to times and take good care of them;

- Incentivize team members to maximize sales and revenue;

- Provide ongoing feedback to staff, conduct performance appraisals, and disciplinary action, according to the company policy and procedures.;

- Develop on‐going professional development and training programs for food production, service and bar production/service personnel;

- Participate in selection procedure; train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance.;

- Handle staff line‐ups prior to all functions;

- Conduct weekly F&B meetings to discuss: Financial results, Business plan, Changes in content of coperation and New management policies;

- Plan and implement procedures for special events and banquet functions.

2. Business Development (20%)

- Meet & consult customers of F&B services with Sales Team;

- Being the main contact point with partners, suppliers and clients;

- Maintaining strong, long‐lasting relationships and expanding networks in F&B industry.

3. Other tasks (10%)

- Manage Master Wine List;

- Overseeing inventory and stock control monthly;

- Develop an operating budget for the department’s revenue outlets; after approval, monitor and take corrective action as necessary to assure that budget goals are attained and department profits are maximized;

- Increase sales and minimize costs, including food, beverage;

- Undertake other tasks as assigned by DGM/ GM;

- Taking part in other projects as assigned by the Management Board.

- 12 annual leave per year;

- Service charge bonus payable on monthly basic;

- Social insurances and 24/7 insurance;

- Special healthcare & Annual health check-up;

- Free duty meal, laundry service and parking;

- Annual holiday trip with team.

1. Qualification & Experiences:

- College degree is preferred. Bachelor of Science degree in hotel/restaurant management or Tourism & Hospitality is desirable;

- Previous Food & Beverage Management or Assistant/ Supervisory experience in fine-dining Restaurant or luxury hotel.

- Knowledge of computers (MS Word, Excel);

- Good command of the Vietnamese & English language, both written and verbal, due to the constant contact with clients. Fluency in French languages would be beneficial.

2. Personality:

- Excellent grooming standards.

- Positive and excellent communication skills;

- Pleasant and possess strong desire to excel in the service and hospitality tourism industry;

- Self-discipline, initiative, leadership ability and outgoing;

- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards;

- Problem solving, organizational and training abilities;

- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities;

- Experience in Sales, up selling.

Kindly contact us by phone (0243 9340888 – Ext. 3042) for detailed information