FOOD & BEVERAGE MANAGER

• Oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service, and other F&B services.
• Develop and implement operational standards, SOPs, and service procedures to ensure consistent service excellence.
• Monitor food quality, beverage quality, hygiene, and service standards in compliance with company policies and health & safety regulations.
• Prepare annual budgets, control departmental expenses, and maximize revenue and profitability.
• Analyze sales performance, guest feedback, and operational reports to identify improvement opportunities.
• Work closely with the Executive Chef to develop menus, promotions, and seasonal offerings.
• Lead, coach, train, and motivate the F&B team to deliver outstanding guest service.
• Plan staff scheduling, manpower allocation, and productivity to optimize labor costs.
• Ensure inventory, purchasing, and cost control processes are effectively managed.
• Build strong relationships with guests, promptly resolving complaints and ensuring guest satisfaction.
• Coordinate with other departments to ensure smooth resort operations and successful events.
• Drive upselling initiatives and implement strategies to achieve revenue targets.
• Ensure compliance with food safety, sanitation, and occupational health & safety regulations.

Quyền lợi được hưởng:

• Mức lương cạnh tranh + Phí dịch vụ .
• Hỗ trợ xe đưa đón, bữa ăn giữa ca và các phúc lợi khác của công ty.
• Đầy đủ chế độ bảo hiểm (BHXH, BHYT, BHTN) theo quy định của Luật Lao động Việt Nam.
• Môi trường làm việc chuyên nghiệp, năng động, có nhiều cơ hội phát triển sự nghiệp.
• Tham gia các chương trình đào tạo và phát triển chuyên môn về quản lý vận hành khách sạn và quản lý kinh doanh.

• Bachelor's degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 3 years of experience in an equivalent Food & Beverage Manager position, preferably within a 4-star or 5-star hotel or resort
• Strong leadership, coaching, and team management skills.
• Excellent knowledge of restaurant operations, banquet services, cost control, budgeting, and inventory management.
• Excellent communication, interpersonal, and problem-solving skills.
• Strong analytical skills with a focus on revenue generation and profitability.
• Good command of spoken and written English.