Director of Food

2 months ago

Hà Nội, Vietnam Pan Pacific Hanoi Full time

Director of Food & Beverage/ Giám đốc Ẩm thực
**Hạn nộp**: 15/11/2024 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Ba Đình - Hà Nội
Giờ làm việc
Giờ hành chính
Loại hình
Khách sạn/ Khu căn hộ
Ngành nghề
Ẩm thực
Vị trí
Tổng giám đốc/ PTGĐ/ Giám đốc/ PGĐ
Cập nhật
09/10/2024 16:34
MÔ TẢ CÔNG VIỆC
The F&B director is responsible for developing and implementing a strategy to fulfill the objective of increased sales and is also responsible for the overall operation of Food & Beverage and its team.
The F&B Director is responsible for giving direction to the entire food & beverage operational departments, which include Banquets, Restaurants, Room service, Lounge, Bakery, and Kitchen. The F&B Director is responsible for continually focusing on achieving hotel profitability through revenue generation and effective cost controls. They must achieve guest satisfaction targets and team member satisfaction goals. In addition, they are responsible for developing and training F&B operational managers and supervisors, analyzing current trends, and making recommendations accordingly.
QUYỀN LỢI ĐƯỢC HƯỞNG
Professional working environment.
Attractive remuneration and insurance package.
Meals and laundry are provided by the hotel.
Opportunity to join international training and development programs.
Special food and beverage discount.
Hotel discounts worldwide at PPHG hotel brands and Global Alliance hotels for employees and their family members.
Social Insurance contribution as per Vietnam Labor Law and 24/7 Accident Insurance.
Annual health check-ups, summer vacation, and many outing activities.
YÊU CẦU CÔNG VIỆC
**1. Leadership and Management**:

- Direct, lead, and manage all operational activities of the Restaurant, Bar, Room Service, Banquets, and Kitchen within the hotel.
- Provide clear and effective leadership to departmental managers and staff, fostering a collaborative and high-performance work environment.
- Oversee the development of all budgets, forecasts, and schedules in line with the hotel's business plan, ensuring financial targets are met or exceeded.
- Implement guidelines, policies, and procedures for the operating departments to maintain consistency and quality in service delivery.

**2. Operations and Meetings**:

- Guide operations and establish a work environment conducive to achieving departmental and hotel goals and objectives.
- Conduct daily briefings with team members to communicate current key activities and objectives, fostering engagement and alignment.
- Attend all scheduled meetings as an integral part of the hotel's business team, actively contributing with proper preparation and insight.

**3. Human Resources and Communication**:

- Interview, select, train, appraise, coach, counsel, and discipline departmental employees/managers according to company standards, ensuring a skilled and motivated workforce.
- Effectively communicate with team members, providing clear direction, feedback, and support to enhance performance and morale.

**4. Guest Satisfaction and Service Excellence**:

- Anticipate changes in guest needs, the guest mix, and the competitive set to recommend appropriate product/service and operational changes as necessary, ensuring exceptional guest experiences.
- Ensure guest and employee satisfaction while maintaining market competitiveness and exceptional financial performance.
- Address guest issues promptly and proactively establish processes to promote guest satisfaction and loyalty.

**5. Brand Representation and Compliance**:

- Be an inspiration to all hotel staff, exemplifying the hotel's luxury standards of performance, service, and guest experience.
- Interact positively with other departments to ensure a seamless and luxurious guest experience throughout the hotel.
- Ensure compliance with local health and safety regulations and uphold the hotel's values, brand standards, and grooming guidelines.

YÊU CẦU HỒ SƠ
Minimum of 5 years of food and beverage management experience, preferably in the luxury setting
A strong understanding of operational controls, budgeting, forecasting, menu engineering, sales, and marketing
Strong oral and written communication skills
Ability to train and develop team members
Ability to work effectively in a team environment and take initiative
Excellent organizational skills
Analytical skills
Computer skills (word processing, spreadsheet, and presentation software)
Language skills according to the hotel's needs

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