Director of Restaurants & Bars

Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers.

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.

• Train colleagues to make sure they deliver with compliance and to the standards we expect.

• Drive a great working environment for teams to thrive - linking up departments to create a sense of one team.

• Promote teamwork and quality service through daily communication and coordination with other departments.

• Working with the catering office, identify additional sales opportunities to enhance revenue.

• Drive promotions that deliver great dining experiences for guests at a good value.

• Make sure credit and financial transactions are handled securely.

• Make sure all food and beverage equipment is in operational condition and regularly cleaned.

• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.

• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction.

• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.

• Regularly communicate with guests to ensure expectations are met.

• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.

• Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef.

• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.

• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.

1. LEAVE - NGÀY NGHỈ

• 2 day - off per week/Hưởng 2 ngày nghỉ/tuần.
• At least 16 Annual Leave per year/Ít nhất 16 ngày phép/năm.

2. ALLOWANCE - TRỢ CẤP

• Service charge/Thưởng phí phục vụ hàng tháng.
• Relocation allowance/Trợ cấp chi phí di chuyển nhận việc.
• Home leave allowance/Trợ cấp thăm nhà.
• Rest & Relaxation allowance (depends on job band)/Trợ cấp nghỉ dưỡng (tùy cấp bậc).

3. INSURANCE - BẢO HIỂM

• 24/7 Insurance provided by the Resort from start date/Được Khu nghỉ dưỡng mua bảo hiểm tai nạn 24/7 từ ngày đầu nhận việc.
• CompulsoryInsurance by Law/Được đóng các loại bảo hiểm bắt buộc theo quy định nhà nước.

4. OTHER BENEFITS - CÁC PHÚC LỢI KHÁC

• Accommodation at Staffhouse, meal, bus to work (free)/Được cung cấp phòng ở tại Nhà nhân viên, bữa ăn, xe đưa đón đi làm (miễn phí).
• Birthday voucher and celebration/Được tổ chức sinh nhật và phiếu quà tặng.
• Discount on resort service, IHG employee rate/Được hưởng giảm giá sử dụng dịch vụ tại resort, đặt phòng giá nhân viên IHG...

1. Education:

• Bachelor’s degree/higher education qualification/equivalent in Hotel Management, culinary arts, or related field.

2. Service years in the field:

• At least 05 years experience in hotel/resort F&B managing large teams including Conference & Banqueting.

3. Knowledge and skills:

• Must obtain certifications or permits as required by local governmental agencies. Good Communication and writing skills.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the resort, the brand and the Company.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Tasks and Project Management.

4. Language:

• Fluent in Vietnam and English (speaking, listening, reading and writing)

5. Preferred (if required):

• Anh/chị vui lòng liên hệ vào giờ hành chính từ 8:30 đến 18:00 vào thứ Hai - thứ Sáu.
• Số điện thoại: 02973 683 999 - 0911 815 105 (Phòng Nhân sự).