Reports to: General Manager
Responsibilities and Duties:
Operational Excellence
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Orchestrate the seamless daily operations of all venues, upholding impeccable standards of consistency and quality synonymous with a refined dining experience.
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Collaborate closely with the Executive Chef in the art of crafting innovative menus and strategically defining pricing structures that align with revenue aspirations.
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Cultivate and maintain a harmonious synergy between the front and back of house teams, ensuring fluid and elegant service delivery.
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Deliver unparalleled high-end service, addressing any guest preferences or concerns with the utmost sophistication and professionalism befitting a luxury establishment.
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Inspire and guide the Food & Beverage team through effective performance management, comprehensive training initiatives, and opportunities for professional growth.
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Lead dynamic daily briefings, insightful weekly Food & Beverage meetings, and meticulous planning sessions for special events and banquets.
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Champion and enforce the highest echelons of cleanliness, safety protocols, and service excellence across all guest and operational touchpoints.
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Curate and oversee the distinguished master wine list, guaranteeing optimal stock levels and a cellar selection that complements the culinary artistry.
Business Development & Other Duties
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Spearhead the development and execution of annual sales and marketing strategies designed to elevate the profile and performance of the Food & Beverage offerings.
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Proactively identify and cultivate new avenues for business growth, such as bespoke catering services and discerning corporate partnerships.
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Nurture and sustain robust relationships with esteemed clientele, trusted suppliers, and strategic partners.
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Exercise diligent stewardship over budgets, inventories, and cost controls, ensuring the attainment of financial objectives without compromising the integrity of the guest experience.
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Contribute expertise and support to broader organizational projects and assignments as directed by the General Manager.
Job Requirements:
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A college degree is preferred, with a Bachelor of Science in Hotel/Restaurant Management or Tourism & Hospitality being highly advantageous.
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Demonstrable experience as a Food & Beverage Manager, Assistant Manager, or Supervisor within the realm of fine-dining or luxury hospitality.
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Proficiency in essential computer applications, including MS Word, Excel, ERP systems, Business Intelligence tools, and Google Suite.
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Fluency in both Vietnamese and English (spoken and written) is essential; proficiency in French is considered a notable asset.
HOW TO APPLY: Please send your CV to the consultants in charge
Ms. Nhat Anh - Annie
Email: nhatanh.nguyen@ev-search.com
All applications will be considered without regard to race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, parental status, military service, or any other non-merit factor.
