DIRECTOR OF FOOD & BEVERAGE

Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Oversee the management of restaurants, bars and outlets.
• Oversee the management of the kitchen operations.
• Oversee the management of catering operations.
• Oversee the management of banquet operations.
• Manage staff within the hotel’s organization structure and human resource and hotel policies.
• Communicate regularly with food and beverage staff and conduct effective staff briefings.
• Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals.
• Establish systems which monitor the achievement of departmental goals.
• Ensure compliance with business operations and hospitality laws.
• Work with sales to manage the development of new products and services.
• Develop quality management systems.
• With Purchasing Manager, develop and monitor the implementation of purchasing procedures.
• Manage the delivery of high-quality service to guests.
• Access and use Food and Beverage computer programs.
• Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Work with Human Resources on manpower planning and management needs.
• Work with Director of Finance in the preparation and management of the Department’s budget.
• Complete the other tasks and jobs which assigned by the leader.

• Competitive salary, commensurate with qualifications and experience.
• Monthly service charge bonus based on the hotel's business performance.
• Holiday and Tet (Lunar New Year) bonuses, along with other bonuses as per company policy.
• Full participation in statutory insurance schemes (Social Insurance, Health Insurance, Unemployment Insurance) in accordance with the law.
• Meal allowance during working shifts, as well as provided uniforms and necessary equipment.
• Annual leave and public holidays as regulated, with flexible arrangements to suit the nature of hotel operations.
• Opportunities for training and professional development, including both internal and external training programs.
• A professional and dynamic working environment with many opportunities for career advancement.

• Bachelor’s degree in hospitality management, Tourism Management, or a related field.
• At least 5 years of experience in a front office managerial position or equivalent role at a 4- or 5-star hotel.
• Good English communication skills (additional foreign languages are a plus).
• Strong leadership, management, and staff training skills.
• Excellent problem-solving and decision-making abilities.
• In-depth understanding of international hotel service standards.
• Proficient in hotel management software (Opera PMS) and office computer skills.

• Good appearance and professional demeanor.
• High sense of responsibility and ability to work under pressure.
• Flexible working hours (willing to work on weekends and holidays).

• Application letter.
• Curriculum vitae (CV) with photo, clearly stating educational background and work experience.
• Copies of relevant degrees and certificates.
• Copy of ID card/citizen identification or passport.
• Health certificate (issued within the last 6 months).
• Police clearance certificate or criminal record (if available).
• ID photos (3x4 cm or 4x6 cm) as required by the hotel.
• Other documents as requested by the hotel or in accordance with legal regulations