Radisson Blu Resort

Assisting the F&B Manager in overseeing the daily operations of all culinary and service outlets within the resort. This role ensures that guests receive an exceptional dining experience while maintaining high standards of service, profitability, and employee engagement. In the absence of the F&B Manager, the AFBM assumes full responsibility for the department.

TASKS CLARIFYING

Operational Excellence:

• Daily Oversight: Supervise the daily operations of all restaurants, bars, lounges, and banquet facilities to ensure compliance with resort SOPs.

• Service Standards: Conduct regular floor presence during peak hours to ensure world-class service and immediate guest recognition.

• Problem Solving: Act as the primary point of escalation for guest complaints or operational hitches, ensuring "guest recovery" is handled professionally.

Financial Performance:

• Revenue Growth: Assist in developing and implementing sales promotions, seasonal menus, and special events (e.g., beach BBQs, wine tastings).

• Cost Control: Monitor labor costs, breakage, and beverage waste. Review monthly P&L statements with the F&B Manager to identify areas for improvement.

Human Resources & Leadership:

• Training: Coordinate and conduct ongoing training programs for service staff on menu knowledge, upselling techniques, and hospitality etiquette.

• Rostering: Approve departmental duty rosters, ensuring adequate staffing levels for high-occupancy periods and events.

• Performance Management: Conduct performance appraisals and provide constructive coaching to outlet managers and supervisors.

Quality & Compliance:

• Health & Safety: Ensure all outlets strictly adhere to local health department regulations and HACCP food safety standards.

• Maintenance: Regularly inspect all F&B areas for cleanliness and maintenance needs, coordinating with the Engineering department for repairs.

• Creates 100% guest satisfaction by providing the Yes I Can! Experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations.

• Perform other tasks as assigned by superiors.

• Career development roadmap and working environment with the professional international Radisson group
• Receive 100% salary and 50% service fee during the probationary period
• Attractive service fee
• Petrol allowance
• Staffhouse support for employees living far away
• Shuttle bus for employees in Nha Trang

• 5+ years of experience in F&B operations, with at least 2 years in a management role within a 4 or 5-star resort/hotel.
• Degree or Diploma in Hotel Management, Culinary Arts, or Business Administration.
• Strong knowledge of wine, spirits, and international cuisine.
• Proficiency in POS systems (e.g., Micros, Simphony) and MS Office.
• Excellent financial acumen (budgeting and forecasting).
• Ability to lead a diverse, multicultural team and stay calm under high-pressure situations.
• Fluency in English is mandatory; knowledge of a second language is a significant advantage in a resort setting.

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