Create and review drinks menu when needed.

Implement control procedures to minimize errors, fraud and waste

Review staffing, schedules and vacations.

Coach and train on policies and procedures.

Train employees in the performance of their duties.

Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.

Identify and implement cost-cutting measures and initiatives.

Conduct weekly checklists to maintain furniture, fixtures and equipment.

Anticipate the guests' needs and respond appropriately with guest complaints.

Develop relationships with wine, spirit vendors.

Train the supervisor, assistant manager to ensure this person has sufficient knowledge and skills to perform the duties assigned.

To well control cost of food, beverage, wine and labor at the minimum level.

Recommend/implement incentive programs within the outlets in conjunction with the Operation Director to address reducing costs and/or increasing revenues.

Salary, benefits & monthly bonus: competition

Insurance & annual leave: according to the current labor law.

Experience

• Minimum of 3 years of working experience of Food and Beverage management for a premier luxury hotel/lounge/clubs.

Skills:

Working knowledge of (POS) systems and operations.

Maintain a professional, neat and well-groomed appearance adhering to Company standards.

Working knowledge of all Food and Beverage products, menu items and equipment.

Ability to communicate fluently in Vietnamese and English both verbally and nonverbally.

Advanced wine, spirit and cocktail knowledge with the ability to train others.

Strong attention to detail and customer focus.

Must be able to work self-directed, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.

Excellent guest service skills. Must have the ability to respond to handle difficult or stressful situations with tact and diplomacy.