Giám đốc ẩm thực/ food & beverage directorPullman Vung Tau Hotel & Convention Center

Manage the food and beverage operations of the hotel to ensure the achievement of high standard quality of food and beverage product, guest services, employee satisfaction and achievement of departmental revenue and profit goals.
Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Supervising the function of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
Controls and analyses, on an on-going basis, in order to optimize the following:
Quality levels of product and service
Guest satisfaction
Merchandising and marketing
Operating costs
Sanitation and cleanliness (hygiene)
Outlet Maintenance
Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
Establishes and maintains effective employee relations
Assist in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
Local requirements
Market needs
Competition
Trends
Recipes
Potential costs
Availability of Food and Beverage products
Merchandising and promotions.
Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement
Sales improvement
Productivity improvement
Attends all other meetings as required by the administrative calendar
Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
Sales history
Sales mix
Actual costs
Potential costs
Par stock
Production time
Manage implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
Involve in the preparation and management of the Department's budget
Perform any other duties which may be assigned by the management from time to time