Job Detail
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Offerd Salary (USD) Login to view salary
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Career Level Director
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Experience N/A Years
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Gender Male/Female
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Sector Hanoi, Ho Chi Minh City, Da Nang
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Industry Customer Service, Tourism/Hotel/Airline, Executive Management
Job Description
Our client is a foreign-invested company, now looking for a F&B Director (Hospitality, $5000, ID 16621)
• Direct, lead, and manage all operational activities of the restaurant, bar, room service, catering, and kitchen in the hotel.
• Monitor the implementation of the budget and forecast plans in accordance with the hotel's business situation, ensuring financial targets are met or exceeded.
• Supervise the execution of the budget and forecast plans relevant to the hotel's business conditions, ensuring that financial objectives are achieved or surpassed.
• Implement guidelines, policies, and procedures for operational departments to maintain consistency and quality in service delivery.
• Establish plans that include: performance, budget, team, etc.
• Manage controllable departmental costs, including food, supplies, and equipment expenses.
• Conduct daily briefing meetings with team members to communicate current key activities and objectives, fostering cohesion and unity.
• Oversee and coordinate activities related to food processing.
• Ensure compliance with food handling and sanitation standards.
• Manage human resources.
• Address guest issues promptly and proactively establish processes to enhance guest satisfaction and loyalty.
• Oversee the F&B marketing plan in coordination with relevant departments, contributing ideas and content for social media posts and public event promotions, while serving as the primary contact for food-related community events or activities.
• Direct, lead, and manage all operational activities of the restaurant, bar, room service, catering, and kitchen in the hotel.
• Monitor the implementation of the budget and forecast plans in accordance with the hotel's business situation, ensuring financial targets are met or exceeded.
• Supervise the execution of the budget and forecast plans relevant to the hotel's business conditions, ensuring that financial objectives are achieved or surpassed.
• Implement guidelines, policies, and procedures for operational departments to maintain consistency and quality in service delivery.
• Establish plans that include: performance, budget, team, etc.
• Manage controllable departmental costs, including food, supplies, and equipment expenses.
• Conduct daily briefing meetings with team members to communicate current key activities and objectives, fostering cohesion and unity.
• Oversee and coordinate activities related to food processing.
• Ensure compliance with food handling and sanitation standards.
• Manage human resources.
• Address guest issues promptly and proactively establish processes to enhance guest satisfaction and loyalty.
• Oversee the F&B marketing plan in coordination with relevant departments, contributing ideas and content for social media posts and public event promotions, while serving as the primary contact for food-related community events or activities.
Requirement
- 5 years' related experience in a similar capacity in luxury Hotel/Resorts
- Solid experience in manageing large catering operations
- Fluent in Vietnamese and English
- Be flexible with work schedule, including extended hours, weekends, and holiday
Keywords
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