F&B Manager

I. Operations & Management Responsibilities

• Comprehensive Management: Manage, supervise, and coordinate the daily operations of all restaurants, bars, in-room dining, and banqueting departments.
• Quality Control: Ensure the highest standards of food, beverage, and service quality. Monitor food hygiene, food safety, and occupational health and safety across all F&B outlets and kitchens.
• Problem Resolution: Address operational issues and customer feedback proactively to ensure exceptional guest experiences.
• Supply Chain Management: Monitor and approve procurement requests for F&B materials, equipment, and operating supplies while minimizing waste and optimizing costs.

II. Financial & Commercial Responsibilities

• Budgeting & Forecasting: Develop and manage the annual F&B budget, forecasting both revenue and expenses.
• Profitability Optimization: Analyze monthly financial reports, closely control Food & Beverage costs (Food Cost/Beverage Cost) and payroll expenses, and propose strategies to improve profit margins.
• Business Development: Collaborate with the Sales & Marketing department to develop new menus, promotional programs, special culinary events, and pricing strategies to attract guests.

III. Human Resources & Training

• Workforce Planning: Plan recruitment, schedule shifts, assign duties, and evaluate the performance of the F&B team.
• Training & Development: Design and implement training programs on operational standards, communication skills, and product knowledge to elevate team competence.
• Team Culture: Foster teamwork, maintain a positive work environment, and promote cross-departmental support, especially during high-occupancy periods.

IV. Brand & Culture Standards

• Brand Representation: Represent the hotel's core values, delivering an exceptional guest experience and promoting gracious Thai hospitality.
• Corporate Culture: Fully communicate and embrace the Company's Vision, Mission, and Values. Lead by example and cascade this culture to all subordinates, acting with the spirit of "Proud to belong and to contribute."

V. Confidentiality

• Ensure strict confidentiality and secure storage of all intellectual property, business databases, and customer information. Adhere to the hotel's IT and E-mail policies, ensuring all data is protected during and after employment.

• Uniform
  
• Duty Meals
• Insurance policy per current labor law.
• Accident Insurance 24/7
• Monthly service Charge
• Annual Health Check
• Participating job training, skill training by international hotel standards.
• Hotel's Activities
• Other benefits per Vietnam labor law.

• Minimum education of Bachelor degree in Hotel Management or relevant discipline.
• Minimum of 2-3 years in F&B experience.
• Good knowledge in the Food & Beverage operation. Proficient in administrative tasks.
• Have good English communication skills both in written and spoken.
• Computer literate.
• Possess professional disposition with good communication and interpersonal skills.