Food and Beverage Manager

MAIN TASKS & RESPONSIBILITIES

Menu Development

1. Collaborate with culinary professionals or chefs to create and update menus that reflect current trends and guest preferences.

2. Ensure that all menu items adhere to established quality standards while remaining cost-effective.

3. Develop and execute seasonal promotions and special events to enhance guest experience and drive engagement.

Establishing Management Processes and Regulations

• Provide expert advisory and executive support to the Shift Manager, facilitating the achievement of the establishment's strategic objectives

• Developing policies and professional workflows

• Setting service and quality standards, particularly for VIP/VVIP guests

• Building a team of competent and professional staff

• Implement and sustain training systems to equip associates with continuous training programs to elevate staff proficiency and service excellence.

• Establish and oversee a work culture framework, ensuring employee adherence to regulations.

• Building and maintaining a high-quality management system encompassing hygiene, health, and safety protocols.

Managing and Operating Activities

• Contribute to the development of Strategic Business and Operating Plans.

• Define operational objectives and develop implementation plans on weekly, monthly, quarterly, and yearly bases.

• Develop and execute F&B strategies and special in-house events

• Collaborate with Work with hotels and external F&B suppliers to ensure daily operations

• Maintaining an updated list of food and beverage places to extend our guests' choice and experience in Ho Chi Minh City, especially neighbor area.

• Complying with all Club Standards and Procedures.

Marketing and Promotion

• Partner with the marketing team to develop and implement strategies that promote food and beverage offerings.

• Plan and execute special events, themed nights, and promotional activities to drive guest engagement.

• Leverage social media and other digital platforms to increase visibility and foster customer interaction.

• Work collaboratively to prepare and coordinate food and beverage services for events and marketing initiatives

Customer Service Excellence

• Ensure exceptional customer service and satisfaction by leading by example in guest interactions and handling guest feedback and complaints effectively.

• Monitor service delivery to ensure high standards from arrival to departure, emphasizing personalized guest experiences.

Health and Safety Compliance

• Ensure strict adherence to health and safety regulations, including food safety standards.

• Perform regular inspections of food and beverage areas to ensure ongoing cleanliness and safety.

• Develop and implement comprehensive training programs for staff on health and safety practices.

• Foster a culture of professionalism, continuous improvement, and compliance with hygiene, health, and safety protocols.

Leadership and Team Development

• Recruit, train, and supervise staff to ensure the delivery of exceptional service and adherence to company standards.

• Conduct regular performance evaluations and provide constructive feedback to support staff development.

• Collaborate with Shift Manager to create and manage bar staff schedules, ensuring adequate coverage during peak periods.

• Demonstrate strong interpersonal and communication skills to lead and inspire the in-house team.

• Provide guidance and direction to associates, setting performance standards, and conducting performance evaluations.

• Advocate and implement service and quality standards, particularly for VVIP, VIP guests, ensuring adherence through training and mentorship.

• Identify training needs and develop training programs to improve staff proficiency and service excellence.

• Promote fairness and equity among associates, fostering a positive and productive work environment.

Financial Management

• Developing targeted operational plans to oversee costs.

• Completing statistics and report on financial situation to the Shift Manager.

Asset and Inventory Management

• Overseeing procurement, inventory management, and establish and monitor usage norms for goods.

• Monitoring and managing the use of assets and machinery

• Recommend equipment upgrades and liaise with the technical department for machinery and equipment repair and maintenance.

• Responsible for the checking of all stock, requisitions and equipment on a regular basis.

• Implement control procedures to minimize errors, fraud and waste.

Additional Responsibilities

• Analyze operational data and evaluate results to implement improvements and solve problems proactively.

• Collaborate with suppliers and external partners to enhance F&B offerings and maintain quality standards.

• Oversee financial aspects including purchasing, inventory management, and invoice payments as needed.

2. Allowance, incentives and tip

3. Health Premium & Accident Insurance 24/7; Social; Health and Unemployment Insurance according to the Vietnamese Labor Law. 

4. Holiday, Birthday, Married,...

5. Outing trip, Staff party

6. Annual heath check

7. Trade union

8. Others benefits (Parking, Meal, Uniform,...)

• A Bachelor's degree in Business Administration, Tourism/Hospitality Management, or a field relevant to the job requirements is required.

• A minimum of 3 years of experience in a comparable role within a 5-star hotel or casino is necessary.

• Proficient English communication

• Strong leadership, creativity and problem-solving skills

• Proficiency in either Chinese or Korean languages at a professional level is highly desirable

• Possess excellent customer service skills, adaptability, and stress management abilities.

• Strong time management, organizational skills, and attention to detail are essential, as is the ability to work well in a team and maintain a positive attitude. Relevant experience and a proactive approach will also be valuable

• Working Conditions:

May require long hours, including evenings, weekends, and holidays.

Fast-paced environment with a focus on customer service