Director Of Event/ Giám đốc Sự kiện

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage/Culinary Goals

Developing and Maintaining Budgets

Leading Food and Beverage/Culinary Team

Ensuring Exceptional Customer Service

Managing and Conducting Human Resource Activities

Details will be discussed in Interview Session

• Days off/week: 2 days | 2 ngày nghỉ hằng tuần
• Competitive package| 13th salary month - Phúc lợi cạnh tranh | Lương tháng 13
• Full salary & service charge, social insurance during probation (following the labour laws) | Hưởng nguyên lương và phí phục vụ, tham gia bảo hiểm trong suốt thời gian thử việc (theo luật lao động)
• Medical Insurance Plan upon the hotel policy: Social insurance, health insurance and unemployment insurance |Tham gia bảo hiểm y tế theo chính sách của khách sạn: Bảo hiểm xã hội, bảo hiểm y tế và bảo hiểm thất nghiệp
• National and international training courses | Các khóa đào tạo trong và ngoài nước
• Opportunity to develop career | Cơ hội phát triển nghề nghiệp

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
• Skills and Knowledge
• Customer and Personal Service- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management -Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Applied Business Knowledge- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
• Management of Material Resources- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.