FECON

• Responsibility for financial and functional duties such inventory management, building and sticking to a budget, and arranging purchase orders.
• Develop an operating budget for each of the department’s revenue outlets.
• Ensure that all standard operating procedures for revenue and cost control are in place.
• Collaborate together with the Executive Chef to create menus for all outlets and special event.
• Develop and implement policies and procedures for food and beverage departments.
• Ensure that effective orientation and training for new staff and professional development.
• Additional responsibilities assigned by the Board Of Manager/ Board Of Director.

• Negotiable salary.
• Service charge.
• Annual leave.
• Meals - uniform.
• Other Hotel's policy.

• Minimum two or three years’ management experience in the restaurant/hospitality industry.
• Strategic decision-making capabilities help directors analyze operations and identify needed changes to improve quality and minimize expenses.
• Strong interpersonal skills.
• In-depth understanding of the hospitality industry and its common practices.

Contact/Zalo: 0901772173 (Ms. Thư)