Beverage Manager - Park Hyatt Phu Quoc - Pre-opening Stage

Beverage List Management

 Through analysis of sales performance and profitability of existing beverage lists, use wine knowledge to improve customer satisfaction and profitability by continuously improving the hotel’s beverage lists of all outlets

 To work with Outlet Managers to continually improve restaurant-specific beverage lists

 Responsible for researching new wineries/wines available in the market and source unique or exclusive products

 Evaluates and takes action on market reaction to changes in product offering, in pricing and promotional activities – meeting suppliers regularly.

 Ensures constant compliance with cost to selling price standards set by ADOFB & Director of Food & Beverage standard

 Reacts to price and vintage changes of current wines by adjusting selection and/or pricings

 Ensures quality management of all beverages including cocktails at restaurants & bars

 Daily updates of beverage menus based on price, product and vintage changes if applicable

 Reviews serving procedures and temperatures and ensures perfect following of all related standards

Operational

 Supports all F&B outlets while working closely with the ADOFB & DOFB.

 Works closely with other F&B Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

 Creating, driving and monitoring new concepts in the outlets especially for unused spaces to operate at a high level of service. Enforcing collaborations in order to ensure a wider marketing reach.

 Ensures that minimum brand standards have been implemented.

 Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

 Works with culinary to develop new beverage menus responsive to the local market.

 Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

 Conducting monthly inventory checks on all operating equipment and supplies.

 Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.

 Tracking customer behavior and sales: Analyzing customer trends to improve service.

 Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.

 In the absence of F&B Managers to conduct daily pre-shift briefings to employees on preparation, service and menu.

 Liaise with the kitchen and beverage department on daily operations and quality control if appropriate.

 Performs the function of cashier and responsible for Micros cashiering procedure.

 Balances cash and credit card charges and remittance of cash to Front Office Safe.

 Makes necessary checks needed for specific events or functions.

 Be a hands-on Beverage Manager and be present at all times in the outlet, especially during busy periods.

 Conducting monthly inventory checks on all operating equipment and supplies.

Financial Management

 Reviews with ADOFB and DOFB the recommended pricing levels and mark-up sliding scales for each operation.

 Reviews cost of sales reports on a monthly basis and submit summary.

 To develop and recommend to the ADOFB or Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.

 Review wine sales reports on a monthly basis.

 Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate cost.

 Develop and implement creative strategies for revenue enhancement and cost containment.

 Develop and recommend the budget, marketing plans, and objectives. Manage within those approved plans.

 Prepares forecasts and reports and assists in the development of the food & beverage budget

 Prepare the annual budget.

 Develop short term and long term financial and operational plans for the outlets which support the overall objectives of the company.

 Improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines.

 Ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.

 Achieve the monthly and annual personal target and the outlet’s beverage revenue.

 Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

 Ensures proper inventory management and ongoing maintenance of hotel operating equipment and other assets.

 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system

Promotional Activities

 Works with F&B Outlet Managers, ADOFB/ DOFB to prepare wine promotional plans, including wine & promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives

 Recommends upcoming promotions and events to guests to increase awareness and secure bookings

 Works on event series on a monthly basis to fulfil the yearly marketing plan.

Stock Management

 Reviews all slow-moving items and recommend actions, i.e. further cellaring, special promotions, bin-end sales, etc on monthly basis

 Reviews wine cellaring facilities and make recommendations where required on a daily basis

 Reviews vintage discrepancies daily and makes adjustments to selling prices/menus where required

 Establish and monitor Par Stocks for the respective outlets and general stores

 Ensures suitable daily orders based on requirements and hotel standards.

 Conducts monthly inventory stock takes including analysis and explanations of shrinkage reports

 Works out strategies to minimize shrinkages for all areas of the hotel

 Ensures that a strict control in regards to beverage transactions is in place, via the use of POS systems, weekly/monthly inventories, FIFO procedures, use of pouring measures, inventory movement forms…

 To liaise with the purchasing department of the hotel in order to control the replacement of sold goods. Daily sales reports are to be performed in order to be paired with daily orders.

Personnel

 Ensure effective hiring, training, development, promotion, and continuous reinforcement.

 Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.

 Guiding, coaching and motivating, F&B teams to reach their highest limits in order to increase customer satisfaction, to reach financials goals and to finish monthly projects

 Talented team members to support, guide and coach to their next role with a completed individual development plan

 To have a solid beverage team, a top mixologist need to be hired in order to ensure consistency, creativity and team spirit.

 Implement and maintain effective two-way communication systems which reach all employees.

 Conducts monthly staff meetings to include ongoing training and safety classes.

 Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

 Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

 Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

 Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

 Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

 To feedback the results of the Associate Experience Survey and ensure that the relevant changes are implemented.

Associate Development

 Reviews beverage service sequences and provides guidance where appropriate

 Ensures brand standards related to beverage products and services are respected and enforced throughout all areas of hotel.

 Works with F&B Outlet Managers, ADOFB/ DOFB to develop future beverage champions in each outlet.

 Works with Outlet Managers, Training Manager to ensure that all service associates are fully versed in beverage upselling techniques and have a good level of product knowledge.

Customer Service

 Spends breakfast, lunches and dinners in the restaurants, assisting patrons with beverage recommendations

 Works with Events department to meet banqueting organisers to increase beverage sales opportunities

 Shows creativity for wine and beverage presentations

Other Duties

 Establish and maintain applicable preventative maintenance programs to protect the physical assets of the outlets.

 Maintain a security function which protects both the assets of the outlets and the personal safety of

employees and customers.

 Exercises responsible supervisory behaviour at all times and positively representing the hotel team and Hyatt International.

 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the hotel's policies concerning fire, hygiene, health and safety.

 Ensures high standards of personal presentation and grooming.

 Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

 Attends training sessions and meetings as and when required.

 Carries out any other reasonable duties and responsibilities as assigned.

 Ability to work a flexible schedule that will likely include evenings, weekends, and holidays

 Must remain motivated, competitive and accountable and possess a solid understanding of current industry trends both local and international.

 Joining events to be part of the food & beverage community in the city.

• Attractive salary/ Mức lương hấp dẫn
• Pre-opening allowace/ Phụ cấp cho giai đoạn tiền mở cửa
• Relocation allowance/ Hỗ trợ chi phí trợ cấp đi lại khi nhận việc
• Annual home leave allowance/ Hỗ trợ chi phí trợ cấp thăm nhà hàng năm
• Service charge allowance during pre-opening/ Hỗ trợ phụ cấp phí phục vụ trong giai đoạn tiền mở cửa
• Staff accommodation/ được cung cấp nhà ở tại Nhà nhân viên
• 3 meals per day including days off…./ Cung cấp 3 bữa ăn mỗi ngày kể cả ngày nghỉ
• 15 annual leave/ 15 ngày phép năm
• Social and Health insurance as per local law/ Bảo hiểm y tế và bảo hiểm xã hội theo luật lao động
• Training and developing plan/ Chương trình đào tạo và phát triển
• 12 complimentary rooms at Hyatt properties around the world/ được trải nghiệm 12 đêm phòng miễn phí tại các khách sạn của tập đoàn Hyatt

• Bachelor’s degree in Food and Beverage
• 3 years of experience in the same position
• Pre-opening experience is preferable
• Luxury background in resort and urban city
• Excellent communication skills in both spoken and written English, Vietnamese or Korean