Fairmont Hotels & Resorts

Company Description

The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, 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

As Food & Beverage Manager, you will support the Director of Food & Beverage in overseeing the day-to-day operations across all F&B outlets. You will be responsible for maintaining service excellence, ensuring operational efficiency, and driving guest satisfaction across restaurants, bars, in-room dining, and banqueting. This role plays a key part in ensuring each outlet reflects Fairmont’s brand standards, while also fostering a culture of excellence, creativity, and teamwork.

Key Responsibilities

Operational Leadership

• Oversee daily operations across all F&B outlets, ensuring seamless service and quality standards.
• Act as the point of contact for Restaurant Managers and support them in managing staffing, guest experience, and operational challenges.
• Monitor and support F&B service during peak periods and special events.
  
  

Team Management & Development

• Assist in recruiting, onboarding, and training team members in alignment with Brand service culture.
• Provide regular coaching and performance feedback to outlet leadership teams.
• Foster a positive, engaged, and productive working environment.
  
  

Guest Experience

• Ensure all guests receive a warm, professional, and memorable dining experience.
• Monitor guest feedback and implement service improvement initiatives.
• Handle guest concerns promptly and professionally when escalated.
  
  

Financial & Administrative

• Support Director of F&B in achieving revenue and profitability targets.
• Assist with scheduling, forecasting, inventory control, and cost management.
• Ensure adherence to hygiene, health, and safety regulations.
  
  

Collaboration & Strategy

• Work closely with Culinary, Events, and other departments to ensure smooth coordination.
• Contribute to menu planning, service enhancements, and promotional initiatives.
  
  

Actively participate in departmental meetings and contribute ideas for continuous improvement

Qualifications

Qualifications:

• Minimum 3–5 years of experience in a leadership role within F&B operations, preferably in a luxury or international hotel setting.
• Strong leadership, interpersonal, and problem-solving skills.
• Excellent communication in English;
• Knowledge of budgeting, forecasting, and food & beverage systems.