Hoiana Resort & Golf ★ 3.4

SCOPE OF POSITION

• Oversee all beverage operations in F&B Outlet department, involve a strategic blend of creativity and business acumen for development of innovative beverage programs that not only captivate guests but also enhance the establishment’s reputation and profitability

• Deep understanding of market trends and consumer preferences, defining the drinking experience, setting the establishment apart in a competitive landscape

• Develop and monitor beverage budget, oversee inventory levels, beverage costs; produce guidelines for preparation of bars and presentation of beverage products

RESPONSIBILITIES AND ACCOUNTABILITIES

• Provide strategic and hands-on leadership for all Beverage operations, including talent acquisition, training, workforce scheduling, performance management, and corrective actions, while consistently auditing and monitoring service quality to uphold brand standards and operational excellence.

• Develop and implement beverage menus, ensuring a diverse selection that meets the establishment’s standards and customer preferences.

• Coordinate with the marketing team to promote beverage offerings through events, tastings, and special promotions to attract and retain customers.

• Stay abreast of the current beverage trends and practices within area of responsibility and communicate pertinent information to management, peers, direct reports and team members as appropriate.

• Maintain positive client and guest relations; respond to client requests and ensure alignment with company standards; investigate and follow through on client and guest complaints.

• Analyze sales data and customer feedback to identify trends, adjust offerings, and improve the beverage program’s profitability and popularity.

• Monitor beverage par levels and implement ordering strategies to maintain optimal stock while minimizing waste and overstock.

• Monthly check beverage costs of entire F&B Outlets, provide action plans/suggestions to maintain beverage cost in line with budget.

• Oversee the maintenance and repair of beverage equipment to ensure operational efficiency and minimize downtime.

• Develop budget and monitor profitability of Beverage operations; recommend and establish pricing and portions for products and services within approved profit and plan guidelines.

• Produce and keep updated of master wine list, master beverage list and master beverage recipe, beverage operating standards.

• Conduct regular spot checks across all front and back bar areas to ensure strict adherence to operational standards and consistency in service quality.

• Produce bi-weekly report about area of improvement for all bars.

• Directly communicate with all outlet managers and line team members on daily needs, requirements and expectations for beverages.

• Regularly conduct wine knowledge training from basic to intermediate level for outlet managers and line staffs; select and build an internal wine sommelier team to support wine sales at dining outlets.

• Ensure the effective transfer of in-depth knowledge of wines, spirits, and mixology to the team, enabling them to make informed recommendations and deliver beverage pairings that elevate and enrich the guest dining experience.

• Enforce compliance of the alcoholic beverage regulations/Responsible Service of Alcohol; safety and sanitation protocols to comply with health regulations and standards.

• Ensure all bars are in compliance with applicable policies & procedures and Vietnam local laws.

• Maintain a clean, safe, hazard-free work environment within all areas of responsibility.

• Enhance team members’ expertise in beverages and wines through structured education programs, continuous training, personalized coaching, and constructive performance counseling to foster professional growth and service excellence.

• Comply with all of the Company's regulations and policies from time to time (including, but not limited to Internal Labor Regulations, Code of Conduct, Internal policies …)

• Perform all other duties as assigned by the Head of Division from time to time, within the scope of job position.

• Minimum 6 years’ experience in F&B/Bar operation in a sizable and international hotel/casino or an equivalent combination of education and/or experience Casino gaming and/or hospitality background or experience is preferred.

• Majors or classes in beverage management, wine and spirits education, and/or mixology.

• Must be able to communicate effectively with guests in English, Chinese and Vietnamese.

• Ability to use Microsoft Windows and Office applications.

• Experience in crafting beverage menus, wine list; understanding market trends.

• Ability to work flexible schedules, including nights, weekends and holidays is required.

• Outstanding interpersonal and guest service skills.

• Superior organizational and time management skills.

• High School Degree, College or University Degree in related field preferred, from an accredited institution, and/or equivalent work experience.