Director of Food

2 weeks ago

Hanoi, Vietnam Marriott International, Inc Full time

**Job Number** 24028944

**Job Category** Food and Beverage & Culinary

**Location** Sheraton Hanoi West, 36 Le Duc Tho Street, Hanoi, Viet Nam, Viet Nam VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**HOTEL DESCRIPTION**

Sheraton Hanoi West will be a conversion of the Hyatt Regency West Hanoi. The hotel has 390 guestrooms including 39 suites, and 130 serviced apartments (from studios to 3-bedroom units). Food and beverage options include all-day dining, lobby lounge, sky bar, pool bar, club lounge and resident’s lounge. Meeting facilities include a ballroom and 4 meeting rooms at a total event space of 661 square meters. Guests can enjoy spa, pool and fitness center in the hotel.

The hotel is located at 36 Le Duc Tho Street in Nam Tu Liem District which is part of the commercial area that is 7-9 KM west of Hanoi’s core commercial area of Ba Dinh and Hoam Kiem Districts. The West Hanoi area has seen an increasing number of new infrastructures, urban developments and office buildings that are popular for IT companies. The Hotel is 5 minutes away from the major throughfare connecting to the Noi Bai International Airport in 35 minutes, as well as various industrial parks outside of the city in the north.

The hotel will be rebranded by Q2, 2024.

**JOB SUMMARY**

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

**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.

**Skills and Knowledge**
- **Customer and Personal Service** - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
- **Administration and Management -** Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- **Applied Business Knowledge** - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

**CORE WORK ACTIVITIES**

**Developing and Maintaining Food and Beverage/Culinary Goals**
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Strives to improve service performance.

**Developing and Maintaining Budgets**
- Develops and manages Food and Beverage budget.
- Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.

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