Fairmont Hotels & Resorts

Company Description

The Fairmont Hanoi opens in the Vietnamese capital in February 2026, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

Job Description

Responsible for overseeing the daily operations of the outlet to ensure exceptional guest experience, efficient service flow, and compliance with hotel standards. The role supports the Restaurant Manager in achieving operational excellence, cost control, and sales targets.

Outlet Operation

• Ensure all necessary arrangements and preparations are completed for daily operations, special events, and VIP services.
• Coordinate operational activities with Housekeeping, Engineering, and other relevant departments to ensure smooth service delivery.
• Monitor and manage service flow within the outlet to maintain efficiency and service standards.
• Welcome guests, assist with seating arrangements, present menus, and promote daily specials and upselling opportunities.
• Handle guest complaints, requests, and inquiries promptly and professionally, implementing corrective actions where necessary.
• Maintain accurate records of sales performance, guest feedback, complaints, and operational concerns in designated logbooks; review and discuss with the Restaurant Manager.
• Control requisition of supplies and ensure par stock levels are maintained for uninterrupted operations.
• Assign and supervise side duties, ensuring completion according to schedule.
• Conduct regular inspections of operating equipment to ensure adequacy and proper condition; report breakages, shortages, or missing items.
• Inspect outlet facilities, furniture, and fixtures for maintenance needs and coordinate repairs with Engineering.
• Support cost control initiatives and contribute to achieving departmental revenue and profitability targets.
  
  

Team Management

• Train team members in accordance with hotel standards and established procedures.
• Conduct orientation programs for new employees and provide ongoing coaching and development for all staff.
• Ensure staff grooming and appearance comply with hotel policies and brand standards.
• Maintain accurate attendance records.
• Foster positive employee relations and promote professionalism, ethical conduct, and a service-oriented attitude toward guests, colleagues, and management.
  
  

Other Responsibilities

• Demonstrate flexibility to assist in other areas of the hotel during emergencies or operational demands as required by Management.
• Perform any other duties as assigned by the Restaurant Manager or Hotel Management from time to time.
  
  

Qualifications

• University, college, or vocational degree in Hospitality Management, Food & Beverage, or a related field.
• Additional professional certification(s) in Food & Beverage or hospitality operations will be considered an advantage.
• Good command of written and spoken English.
• Proficiency in additional foreign languages and basic knowledge of the local language will be an added advantage.
• Minimum of two (02) years of relevant experience in a similar role within the hospitality industry.
• Proficient in Microsoft Office applications, including Excel, Word, and PowerPoint.