Director of Beverage

6 days ago

Thành phố Hồ Chí Minh, Vietnam Marriott International, Inc Full time

**Additional Information**
**Job Number**24211665
**Job Category**Food and Beverage & Culinary
**Location**Renaissance Riverside Hotel Saigon, 8-15 Ton Duc Thang Street, District 1, Ho Chi Minh City, Ho Chi Minh, Viet Nam
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Management

**JOB SUMMARY**

Manages all restaurant and kitchen operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars, Room Service and Kitchen. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant and kitchen operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

**CORE WORK ACTIVITIES**

**Managing Day-to-Day Operations**
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Order and purchase equipment and supplies.

**Developing and Maintaining Food and Beverage Goals**
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Develops business goals and creates appropriate development plans.
- Integrates objectives, opportunities and resources to achieve business goals.

**Developing and Maintaining Budgets**
- Identifies and addresses financial opportunities as needed.
- Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
- Manages department's controllable expenses to achieve or exceed budgeted goals.
- Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
- Participates in the budgeting process for areas of responsibility.

**Leading Food and Beverage Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with food handling and sanitation standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Strives to improve service performance.

**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Empowers employees to provide excellent customer service.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds effectively to guest problems and handles complaints.
- Shares plans with property leadership and ensures corrective action is taken to continuously improve guest satisfaction results.

**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Administers the performance appraisal process for direct report managers.
- Ensures employees are treated fairly and

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