Food & Beverage Director/ Manager | Quản lý/ Giám đốc Ẩm thực

Coordinate annual food & beverage promotions with Sales & Marketing and property management; measure success.
Analyze and set food cost standards per resort.
Oversee menu quality, food & beverage costs, service delivery, training, cleanliness, and SOE quality.
Set brand standards for restaurant and banquet menus, including quality, variety, creativity, and presentation.
Collaborate with Kitchen team for seasonal menu changes, recipes, costing, and test cooking.
Ensure food preparation follows recipes and presentation standards.
Structure consolidated purchasing agreements for cost savings with Group Purchasing.
Inspect produce quality and liaise with finance and purchasing departments.
Review and improve receiving, handling, and storage processes for food produce.
Act on guest feedback and brand audit reports.
Maintain and upgrade quality levels in production, presentation, food cost, cleanliness, and hygiene.
Ensure adherence to food safety practices.
Develop and plan new hotel operations, ensuring proper restaurant and kitchen setup.
Participate in pre-opening project planning and support.
Develop staffing guides for new projects.
Supervise F&B hosts, facilities, sales, and costs for maximum profit.
Liaise with guests to meet their F&B requirements.
Ensure thorough knowledge of menus and wine lists.
Oversee efficient service in all outlets and accurate guest charges.
Control loss, waste, and breakage of ingredients and equipment.
Prepare monthly reports on service, breakage, loss, and inventories.
Lead by example in maintaining F&B standards.
Conduct regular staff meetings to improve service and morale.
Provide monthly and on-job training to subordinates.
Ensure guests are greeted according to standards.
Ensure guest comfort and satisfaction throughout service.
Handle problems and guest complaints efficiently.
Manage shift closure and checkout.
Follow and enforce opening and closing checklists.
Assign preparation tasks for the next shift as needed.