Director of Food

3 weeks ago

Hanoi, Vietnam Grand Mercure Hanoi Full time

**Job Description**:
The Director of Food & Beverage is responsible for managing and leading the Food and Beverage Service operations in all outlets and banquet, coordinating closely with the culinary leaders to create meaningful and unique F&B experiences. In addition, this position has to ensure that the division's leadership and operational activities align with the core values, ethical principles, policies, procedures, standards and guidelines of the Grand Mercure brand.
- Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
- Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments, e.g. room service, restaurants, banquets, kitchens, stewards, etc.
- Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
- Participate with the chef and outlet managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
- Implement effective control of food, beverage and labor costs among all sub-departments.
- Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
- Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
- Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
- Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
- Plan and administer a training and development program within the department, which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
- Be responsible for quality, maintenance and inventory management of materials, goods and operating equipment.
- Be able to perform all tasks within the department and assists in covering of shifts for team members when necessary.

Work Experience
- Previous Food & Beverage experience in the same role in premium hotels and restaurants.
- At least 7-10 years of progressive leadership experience in premium hotel food & beverage operations in a union environment
- University/College degree in a related discipline required
- Strong interpersonal and problem solving abilities
- Strong leadership, interpersonal and training skills
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work well in stressful & high-pressure situations
- A team player & builder
- A motivator & self-starter
- Well-presented and professionally groomed at all times
- Business acumen - Revenue driven
- Fluent English competency

**Benefits**:
Follow with the Hotel & Accor's policies

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