ĐẠI HƯNG

RESPONSIBILITIES AND MEANS

 Set up all departmental needs as per critical path.

 Ensure training plans are prepared and followed.

 Achievement of budgeted food sales, beverage sales, labor costs and profitability..

 Timely analysis of Food & Beverage Prices in relation to competition for menu development.

 Participation and input towards F&B Marketing activities.

 Entertainment of potential and existing customers.

 Preparation of Sales Promotions & Mailings.

 Competitive analysis pre-opening and every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

 Development and maintenance of all department control procedures.

 Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

 To set up processes and co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered.

 Supervision of daily paper flow including Proposals, and Function Contracts.

 Completion of monthly forecast.

 Attendance and participation at weekly F & B meeting and Department Head meeting.

 To assist in menu planning and pricing.

 Development and maintenance of department manual.

 Supervision of payroll input.

 Be available to Hotel Employees at all times in case of emergency.

 Must have a complete knowledge of Fire, health & food safety procedures.

 All other duties as directed by the General Manager or Resort Manager.

 Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are developed and prepared.

 Establish relationships and assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

 Oversee purchasing of purchase requirements of small wares, linens requirements etc.

 Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

 Work with the Chef and Food & Beverage Teams to ensure all arrangements and details are dealt with.

 Establish a rapport with groups to ensure guest satisfaction and repeat business.

 Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

 Personnel selection.

• Competitive salary & benefits
• Training & development opportunities in an international resort environment
• Accomodation, meals, as well as other benefits are available

Should have a pleasing personality

Excellent guest service skills

Good knowledge of all aspects of food and beverage service

Prefer Vietnamese candidates

Education:

Post Graduate or Degree or three years Diploma in hotel Management or equivalent.

Experience:

Previous experience in similar Job role or minimum 4 years’ experience as F&B manager. Proven track records.