Food and Beverage Manager

• Provide overall leadership for F&B operations: outlets, bars, banqueting & events, room service and in‑room dining.
• Develop and implement F&B strategies and annual plans to achieve revenue, cost and guest satisfaction targets.
• Plan and manage departmental budgets, control costs (food, beverage, labour) and monitor profitability; implement cost‑control measures and waste reduction.
• Create, review and update menus, pricing and promotions in collaboration with Executive Chef and Marketing; ensure menu engineering supports profitability and guest preferences.
• Maintain and develop high service standards and SOPs across all outlets and banqueting functions; conduct regular inspections and quality checks.
• Recruit, train, mentor and evaluate F&B staff (supervisors, servers, bartenders, hosts, banqueting coordinators); build a strong service culture and talent pipeline.
• Prepare staff rotas and ensure adequate coverage for outlets and events while optimising labour costs.
• Oversee purchasing, vendor relationships and inventory control for food, beverage and operating supplies; approve orders and manage supplier performance.
• Coordinate with Kitchen/Executive Chef on service flow, menu execution and special dietary requirements; ensure timely and accurate service for guests and events.
• Lead banqueting and events operations: planning, coordination, on‑site management and post‑event reconciliation; liaise with Sales & Events to meet client expectations.
• Monitor guest feedback and service recovery processes; resolve escalated guest complaints professionally and promptly.
• Ensure compliance with food safety, hygiene, alcohol service laws and hotel security policies; maintain HACCP/ISO or local certifications where applicable.
• Drive commercial initiatives including promotions, partnerships and upselling programs; work with Sales & Marketing on F&B campaigns.
• Analyse financial and operational reports (P&L, F&B cost percentages, covers, average check, labour productivity) and implement corrective actions.
• Implement training and development programs, performance reviews and career progression plans for the F&B team.
• Promote a safe, inclusive and motivating work environment; enforce health & safety and responsible alcohol service practices.
• Lead sustainability initiatives in procurement, waste management and energy usage where possible.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Proven commercial and operational track record: P&L responsibility, cost control, menu development and revenue growth.

Solid understanding of kitchen and service operations, beverage management, bar concepts and banquet/event management.

Strong leadership and people management skills with experience recruiting, training and developing teams.

Good knowledge of food safety standards (HACCP), licensing and local regulations.

Fluent Vietnamese required; good command of English for guest and corporate communication; other languages an advantage.

Degree or diploma in Hospitality Management, Hotel Management, Business or related field preferred.

Please send your CV to: recruitment"a còng"lessens.vn