Giám Đốc Bộ Phận Ẩm Thực/ Director of Food & Beverage

Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.

- Responsible for ensuring the smooth daily operation of the Food and Beverage Department.

- Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.

- Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.

- Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.

- Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.

- Manage the service of food and beverage within the restaurant, café, bar, and in room dining.

- Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.

- Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.

- Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.

- Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.

- Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.

- Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.

- Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.

- Any other duties as assigned.

- Working regime according to Accor group standards

- Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.

- Has a good understanding of luxury guest expectations and desire to meet these expectations.

- Hold legislative qualifications to be eligible for the position.

- Good understanding of Micros, Opera, and other relevant applications.

- Project professional image at all times through personal presentation/ interpersonal skills.

- Desire and ability to mentor, train and develop staff.

- Has awareness of industry trends in service, product and presentation.

- Initiates contacts and establishes rapport easily.

- Ability to assert point of view directly yet tactfully.

- Organize time and work efficiently.

- Excellent numeracy, verbal and written communication skills, English is essential.

- Appreciates and maintains an effective outlet for stress.

- Aptitude for developing promotions and marketing.

- Willingness to work weekends and public holidays as part of the job role.

- A passion for food, wine and the culinary arts that is knowledgeable and effusive.

- Residence document

- Notarized ID Card

- Health check 

- Criminal Record