Food & Beverage Manager

Developing and maintaining budgets

• Liaise with the Executive Chef, Director of Finance and General Manager to fulfil the financial objective through proper and efficient management (maximize revenues and manage costs);
• Prepare the yearly divisional (food and beverage) business plan and food and beverage marketing plan;
• Monitor and manage all costs and recommend measures to control the cost in accordance with the budget;
• Prepare and participate in the monthly financial review and forecasting meeting.

Leading the Food & Beverage team and ensuring exceptional customer service

• Represent the hotel food and beverage functions in the hotel’s leadership team;
• Be responsible for coordinating and monitoring the activities of all related departments affecting the food and beverage operation of The Secret Côn Đảo and guest related services. To update and modify each departmental P&P and SOP as necessary;
• Ensure that the food and beverage department is adhering to all corporate policies and procedures;
• Ensure that the local laws and legislation are adhered to;
• Ensure that all food and beverage employees have a complete understanding and adhere to the hotel policy relating to fire, hygiene, health and safety;
• Ensure that an open two-way communication system is developed within the division to maximize productivity and morale amongst employees to ensure that the F&B service exceeds guest’s expectation;
• Liaise with the Director of Sales and marketing, Executive Chef to ensure maximum operational revenue, effective handling in coming group, conferences and banqueting, VIP guests and independent individual travellers;
• Research and keep abreast of all new technologies and to recommend innovations and/or suggested improvements;
• Monitor the The Secret Côn Đảo service standard throughout the division ensuring that they are in line with the agreed standards;
• Formulate, revises and maintain all outlets operational manual which include: Service sequence, Opening and closing checklists, Cleaning checklist, Product knowledge guide, Upselling guide
• Be accountable for the daily OS&E and FF&E and to ensure that Par stocks are adhered to and that all items are kept in good working orders and to ensure that all faults and maintenance are attended to;
• Accountable for all work areas ensuring that proper safety and HACCP guidelines and procedures are followed;
• Plan, direct and implement work assignment based on future reservations, occupancy, special needs and BEO’s. To adjust to emergencies and last-minute request and communicate all requirements to the team;
• Organize weekly meeting to discuss guest’s feedbacks, new menus, promotions, competition and trends;
• Liaise and communicate effectively with all managers ensuring a professional food and beverage service to all guests at all times;
• Respond to the changes within the food and beverage department as dictated by the Hotel, Corporate office or the industry.

General tasks:

• Liaise with Human Resources Department on manpower matters of food & beverage department;
• Complete periodical (monthly/quarterly/yearly) reports regarding food & beverage revenue and operations;
• Carry out any reasonable duties and responsibilities as assigned by the General Manager or Corporate office.

• Diploma or Degree in Food and Beverage, Hospitality or equivalent;
• At least 04-year experience on the same position;
• Good computer skills & knowledgeable of hotel technology, such as PMS (SMILE), CADENA;
• Understanding the dynamics of regional & local markets, local competitors and events is a plus;
• Good command of English;
• Teamwork and collaboration skills;
• Ability to multi-task, work well in stressful & high-pressure situations;
• Flair for creativity, strategic thinking, and innovation;
• Strong leadership and excellent interpersonal and communication skills;
• High sense of responsibility and integrity.