Director of Food

1 week ago

Thành phố Hồ Chí Minh, Vietnam Park Hyatt Saigon Full time

Summary

Park Hyatt Saigon is a French mansion near the Opera House, a _sanctuary of peace_ in the middle of one of Asia’s most bustling cities.

Our strategy is to make a difference in the lives of all those we touch — colleagues, guests, operators, community members and shareholders alike.

We care for people so they can be their best. It is the belief that it all starts with people who care. We see it in the way we treat each other and our guests. It is our superpower. It is how we create a culture of warmth, empathy and respect that results in more genuine connections and creating inclusive environments, together. It is demonstrated in our values of Empathy, Respect, Integrity, Experimentation, Inclusion and Wellbeing. At Park Hyatt Saigon our aim is to create energizing experiences that connect our guests to who and what matters to them most. We are passionate about fostering connections, the place for any and every occasion and a one-stop experience.

We will continue to enhance the quality of the products craftsmanship with the willingness to create objectively a world ‘finest product’ and promise exceptional quality, continue creating and enhancing the hotel to ensure Park Hyatt Saigon can carry out its future vision to become **a landmark**, one of the world's legendary great hotels.

In order to achieve this grand mission, it’s greatly thanks to our talents who are experienced, well-trained, and deeply focused on the hotel’s future goals and position.

**Currently, we are thrilled to welcome a new **Director of Food & Beverage** to join and continue with us in our significant journey.

**Job Objective**
- To position the hotel in the local marketplace through appropriate sales and marketing initiatives and to ensure the hotel product and services align with the positioning and brand promise created through marketing communications.

**Administration**
- Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy.
- Oversees the preparation and update of individual Departmental Operations Manuals.
- Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

**Customer Service**
- Provides and ensures that all associates provides exceptional services to guests and internal customers in other department at all time to maintain positive interactions with good working relationships.
- Spends time in public areas observing associate-guest interaction and talking with guests, working through Heads of Department to coach associates in guest service skills as necessary.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

**Financial**
- Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensures that each profit centre (e.g. Outlet, Events) and cost center is operated in line with maximising profit and the lowest possible cost while also delivering on the brand promise to the guest
- Coordinates the preparation of the Annual Business Plan for Food and Beverage.
- Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
- Manages costs proactively based on key performance indicators, working through the respective Heads of Department as appropriate.
- Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Event Service.

**Marketing**
- Prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department.
- Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
- Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

**Operational**
- Ensures that all company minimum brand standards have been implemented.
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensur

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