Food n Beverage Manager

1. Primary Responsibilities

Operational Excellence: Oversee the daily operations of all dining outlets, bars, In-Room Dining, and Banquet facilities. Ensure that Service Standards (SOPs) are strictly implemented to deliver a world-class culinary experience.

Financial Accountability: Drive the department’s financial performance by managing the P&L (Profit & Loss). Focus on optimizing revenue through up-selling strategies and controlling operating expenses (Food Cost, Labor Cost).

Strategic Menu Engineering: Collaborate with the Executive Chef to develop innovative menus and beverage programs that align with the brand’s identity and current market trends.

People Leadership: Lead, mentor, and motivate the F&B team. Responsibilities include manpower planning (rosters), performance evaluations (KPIs), and conducting regular training sessions to ensure a high-performance culture.

Guest Experience Management: Proactively manage guest feedback via platforms like TrustYou and TripAdvisor. Analyze guest satisfaction data to identify areas for improvement in service and food quality.

2. Technical Responsibilities

POS System Proficiency: Highly proficient in using Point of Sale systems (e.g., Simphony, Infrasys, or Micros) to manage transactions, generate sales reports, and monitor average checks.

Inventory & Cost Control: Supervise monthly stock-takes and inventory audits. Utilize SunSystems or MC (Material Control) to approve Purchase Requisitions (PR) and ensure optimal par stocks for operating supplies and equipment (OS&E).

HACCP & Compliance: Guarantee that all outlets adhere to international Food Safety Management Systems (HACCP) and local hygiene regulations.

Forecasting & Budgeting: Prepare annual departmental budgets and provide accurate monthly revenue forecasts based on the resort's occupancy and seasonal trends in Phu Quoc.

Full Salary & monthly Service Charge in probation period.

Relocation allowance by ranks.

Home Visit allowance.

2. Benefits

Supported housing staff with full amenities and entertainment area.

Support shuttle bus to Resort

Full meals during the work shift and day off.

Uniforms are provided according to Hotel standards.

International working environment, joining training courses according standard of Accor.

05 Working day | 02 day off per week

All Heartist card apply for all Accor Hotels.

Employee benefit card offering discounted rates in Accor Hotels worldwide.

Develop your talent through learning programs by Academy Accor.
Opportunity to grow within your property and across the world!

3. Insurance policy

Social Insurance in Probation Contract

Suncare Insurance according to the provisions of policy SunGroup

Special promotion for resort service by rank

Education: Bachelor’s Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Professional certifications in Sommelier, Mixology, or HACCP are highly preferred.

Experience:

Minimum of 3–5 years of management experience in Food & Beverage operations within a 4-5 star international hotel or luxury resort.

Proven track record in managing multiple outlets (All-Day Dining, Fine Dining, Bars, and Banquets).

Pre-opening experience or experience in high-volume resort destinations (like Phu Quoc) is a significant advantage.

English: Advanced proficiency (IELTS 6.5+ equivalent). Must be capable of conducting professional briefings, negotiating with suppliers, and engaging in sophisticated conversations with international VIP guests.

Technical Skills: Expertise in Financial Management (Budgeting, P&L analysis, and Food & Beverage cost control).

Advanced command of POS systems (Simphony/Infrasys) and Back-office software (SunSystems/MC).

4. Competencies

Strategic Leadership: Ability to inspire large teams, manage diverse personalities, and drive a culture of excellence and accountability.

Commercial Acumen: A strong business mindset focused on driving revenue, identifying market trends, and maximizing profitability.

Customer Centricity: Passionate about guest service with an uncompromising eye for detail regarding food presentation, service sequence, and ambiance.

Analytical Thinking: Skilled at using data (guest feedback and financial reports) to make informed operational decisions and improvements.

Crisis Management & Resilience: Highly adaptable and calm under pressure, especially during peak seasons or when handling complex guest complaints and operational emergencies.

• Apply to via hoteljob.vn
• Submit CV to email: Hau.TRAN (a còng) accor.com
• Tel: 0392 201 423 (Mr.Hau)

*Note that ONLY shortlisted candidates will be contacted.