F&B Manager - Work At Mai Chau, Hoa Binh

The main responsibilities of the F&B Manager include managing food and beverage operations and standards, managing budgets, hiring, and training restaurant's staff, and handling customer complaints. He/she is responsible for overseeing the day-to-day operations of all 3 outlets (restaurants; bar; room services and catering) in the retreat, assuring that the service quality meet 5-star standards.

- Be responsible for restaurant revenue target and control operational costs

- Develop policies, professional work processes for the whole department to help operate smoothly and achieve the best work performance.

- Manage and operate the activities of all 3 outlets: is responsible for defining operational goals and developing a plan to implement those goals for the F&B department on a weekly, monthly, quarterly, and yearly basis and ensure that the goals and plans are in line with the retreat development direction.

- Build drink lists for the outlets, control drink menu and quality of all the drinks

- Coordinate with other departments such as sales and marketing to plan the promotion and marketing of the retreat's F&B services; organizing the implementation of the plans approved by the board of directors.

- Be responsible for handling the complicated incidents/complaints effectively according to his/her assigned authority.

- Coordinate with the sales department to take care of VIP customers, loyal customers of the retreat.

- Manage administrative work of the restaurants: coordinate with the HR department to build a team of professional & dedicated staff for the F&B department, including recruiting, training, assigning jobs and evaluating the performance of employees in the department.

- Build a continuous training plan to improve the level of F&B staff and the quality of F&B services.

- Build a team with good spirits, aligned with company core values.

- Be responsible for building a system of working rules for F&B staff, deploying, guiding, and supervising employee compliance with the rules to ensure a fair and professional working environment for F&B staff.

- Participate in building a food and beverage quality management system for the whole business and for each outlet of the retreat.

- Manage assets and goods of all the outlets - responsible for tracking the purchase of goods, managing inventory, building, tracking, and adjusting the usage norms of goods so that it is reasonable and in accordance with regulations.