DỊCH VỤ DU LỊCH TAM CHÚC

The Operations Manager (F&B) is responsible for overseeing the daily operations of food and beverage services to ensure high standards of quality, efficiency, and customer satisfaction. This role involves managing staff, coordinating with suppliers, optimizing operations, and ensuring compliance with health and safety regulations.

Key Responsibilities:

  1/ Operational Oversight:

• Oversee daily operations of food and beverage services, including kitchen, dining areas, and bar.
  
• Ensure that all operations are conducted in compliance with health, safety, and hygiene regulations.
• Monitor and maintain high standards of food quality, presentation, and service.
  
  2/ Staff Management:
• Recruit, train, and manage staff members, including chefs, servers, bartenders, and support personnel.
• Create and manage staff schedules to ensure adequate coverage and efficient operations.
• Conduct performance reviews and provide ongoing training and development for staff. 
  
  3/ Customer Service:
• Ensure exceptional guest experiences by addressing and resolving customer complaints and feedback promptly.
  
• Monitor guest satisfaction levels and implement improvements as necessary. 
  
  4/ Financial Management:
• Develop and manage the food and beverage budget, including cost control and profitability analysis.
  
• Monitor inventory levels, place orders, and manage supplier relationships to ensure cost-effective procurement of goods and services.
• Analyze financial reports and implement strategies to improve revenue and reduce costs. 
  
  5/ Marketing and Promotions:
• Collaborate with the marketing team to develop and execute promotions, events, and special offers.
  
• Implement strategies to increase customer engagement and attract new clientele. 
  
  6/ Compliance and Standards:
• Ensure compliance with all relevant local, state, and federal regulations, including health and safety standards.
  
• Conduct regular inspections and audits to ensure adherence to operational policies and procedures. 
  
  7/ Operational Efficiency:
• Identify areas for improvement and implement strategies to enhance operational efficiency and service quality.
  
• Utilize data and feedback to drive continuous improvement initiatives.

• Attractive Salary & Bonus
• Duty meal at Company policy
• Full benefits as Vietnam law

Qualification:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum of 5 years of experience in food and beverage management or a related role.
• Proven experience in managing teams and overseeing operational processes.
• Strong understanding of financial management, including budgeting and cost control.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in MS Office Suite and experience with point-of-sale (POS) systems.

Key Skills:

• Leadership and team management
• Customer service excellence
• Financial acumen and budgeting
• Problem-solving and decision-making
• Time management and organizational skills
• Ability to work under pressure

Working Conditions:

• Fast-paced environment with frequent interactions with staff, customers, and vendors.
• Physical requirements may include standing for long periods, lifting, and carrying items.