Food&Beverage Manager- FBM

KEY RESPONSIBILITIES

• F&B Operations Management: Directing daily operations of all resort restaurants, bars, lounges, room service, and banquets.

• Financial & Cost Control: Managing departmental budgets, forecasting revenues, controlling food & beverage costs, and optimizing profitability.

• Menu Development & Pricing: Collaborating with the Executive Chef on menu design, seasonal adjustments, and strategic pricing.

• Guest Satisfaction & Quality Assurance: Ensuring strict adherence to 5-star culinary and service standards to elevate the overall guest experience.

• Team Leadership & Talent Development: Recruiting, training, mentoring, and scheduling the F&B service team and managing departmental heads (HODs).

• Event & Banquet Execution: Planning and executing large-scale events, VIP welcomes, and beach/pool-side buffet promotions.

• Vendor & Supply Chain Management: Coordinating with the Procurement department for high-quality inventory control and stock management.

• Compliance & Hygiene Standards: Enforcing strict compliance with global health, food safety (HACCP), and local licensing regulations.

• Salary: Negotiable during interview
• Benefits: Duty meals and Service Charge as per resort regulations
• Transportation: Shuttle bus provided from Nha Trang to the resort
• Training: Professional job skills and soft skills training in a 5-star resort environment
• Career Path: Internal promotion opportunities
• Social Insurance: Company-paid statutory insurance as per Labor Law
• Healthcare: 24/7 personal accident insurance
• Leave & Birthday Perks: 12 days of annual leave, statutory paid holidays, paid birthday leave with a special gift
• Other Perks: Other benefits according to company policies

• Experience: Minimum 3–5 years of experience as an F&B Manager or Assistant F&B Manager in a 4 or 5-star international hotel or luxury resort.
• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Leadership Skills: Proven track record in leading large multicultural teams, conflict resolution, and motivational leadership.
• Financial Acumen: Strong expertise in budgeting, P&L analysis, food cost percentages, and revenue management.
• Operational Knowledge: Deep understanding of luxury hospitality trends, fine dining service protocols, and wine/beverage pairing.
• Language Proficiency: Fluent in English (both spoken and written) for seamless corporate reporting and international guest relations.
• Personal Attributes: Exceptional communication skills, problem-solving agility, high emotional intelligence, and ability to work under high-occupancy pressure.

Please send your CV to hr(a còng)anamandaracamranh.com or contact us via Zalo: Ms. Dung 0962 841 463 or Ms. Thúy- 0982 770 019