Female - Food & Beverage Manager

Job Summary – (Role Summary)

• Manage the food and beverage operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

• Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved

• Controls and analyses, on an on-going basis, in order to optimize the following:
• Quality levels of product and service
• Guest satisfaction
• Merchandising and marketing
• Operating costs
• Sanitation and cleanliness (hygiene)

•  Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
•  Establishes and maintains effective employee relations

•  Supervises an coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• Merchandising and promotions.

• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with quality and quantity standards

• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:

• Overall Food and Beverage financial results and profitability
• Projected business
• Operations results and problems
• Changes in procedures
• New management policies
• Quality improvement
• Sales improvement
• Productivity improvement
• Attends all other meetings as required by the administrative calendar

• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
• Sales history
• Sales mix
• Actual costs
• Potential costs
• Par stock
• Production time

• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget
• Perform any other duties which may be assigned by the management from time to time.

• Attractive Salary & Bonus
• Full benefits as Vietnam law

• Minimum 2 years working experience as Food & Beverage Manager/Assistant Manager in a 5 star hotel/resort. 
• Highly passionate for teaching, lecturing and sharing expertise.
• Be a good leader and be able to motivate people.
• Good understanding of market trends.
• Candidates must have a Vietnam Passport/ID.

• Successful candidate will be based in Vung Tau.
• Convenient transport from Ho Chi Minh City (2 hours drive by car or 1 hour by River Ferry Shuttle).