Food & Beverage Manager

- Planning and participating directly in recruiting personnel for the department.
- Advising the Board of Directors in setting standards, regulations and working procedures of employees in the department. Train and coach staff to work proficiently and provide professional service.
- Planning for the organization of culinary business activities at the hotel. Ensure the completion of all plans set out by the department.
- Collaborate with the sales department to deploy, implement and report the results of promotions and incentives according to events and seasons.
- Coordinate smoothly and quickly with the Kitchen department in meeting the service requirements of customers. Also prepare necessary equipment and menus for conferences and events.
- Orient, manage, train and lead the staff of the restaurant department into a professional team in working style and working skills to provide the best service to customers in accordance with regulations. standards and procedures of the hotel.
- Ensure timely and effective service quality at all stages of service from food and drink to events and conferences. High standard service quality control ensures customer satisfaction.
- Ensure to maintain and improve business profits, costs should not exceed the specified level compared to the performance control system, including sales analysis, cost analysis.
- Understand the requirements, standards and licenses related to the food and beverage business.
- Receive and be present to promptly resolve all requests and complaints of customers in a positive direction.
- Coordinate with the Chef to estimate the budget and expenses for the activities of the Food and Beverage department.
- Recognizing the general development trend of the industry and proposing improvements in line with the department's activities.
- Ensure the food service areas are always neat, tidy, clean, beautifully decorated, impressive and in the best customer service condition.
- Responsible for preserving and protecting the hotel's assets within the scope of management. Consciously save costs effectively, without causing waste or loss of company assets.
- Prepare periodic financial and asset management reports of the department they are in charge of.
- Respond and promptly handle emergency situations arising in the process of providing food services at the hotel.
- Complete other tasks as assigned by the Board of Directors.