Director of Food and Beverage

• Having an overall knowledge of the different services and sites of the Hotel
• Update the management objectives according to the property activity
• Review and update SOPs monthly
• Ensure that P&P and SOP are respected
• Sustainable Development the quality of food and beverage standard
• Develop and maintain an understanding of the overall organization’s mission, vision and values.
• Work in close collaboration with Director of Culinary
• Prepare and maintain recipe standards
• Ensure that health and safety rules are respected
• Having a strong knowledge of services and products offered (food & beverage)
• Achieve revenue and profit in target
• Maintains a high standard of appearance and always grooming during working hours
• Participate in F&B meeting when it’s required
• Handles any guest’s complaint in a professional manner, as per Hotel’s Policy & Procedures.
• Work in harmony with each member of the F&B Team and Culinary Team
• Supervise the team
• Knowing and mastering the job descriptions, the P&P and SOP of entire department
• Control the quality of the raw goods and products use
• Ensure respect of the specification sheets and recipes
• Ensures all activities are carried out honestly, ethically and within the parameters of the Vietnam Law.
• Ensure that regular lab tests of food hygiene and sanitation are conducted
• Check all the specifications sheets of each dish
• Comment and forecast the operation for next month based on the monthly report
• Comply with the budget allocated to the department
• Ensure the safety and cleanliness of the entire section of the back of house along with the stewarding.
• Responsible for the quality of every dish
• Supervise the goods’ stock management
• Check and always control the cleanliness of the department and especially at closing time
• Control and participate in the production
• Manage & control food cost, increase revenue and profit
• Organize and conduct the weekly department meetings and the daily briefings
• Responsible for the follow- up and application of the hygiene and safety standards within the kitchens and storage areas
• Control expenses based upon the budget
• Participate and prepare for the management meeting of the Hotel
• On a weekly basis check on the outlets’ consumption and needs to be proactive
• Control the operational marketing to reach turnover and cost targets
• Having a strong knowledge of the surrounding activities and local events
• Control and be proactive during operations
• Prepare culinary budget and forecast
• Supervise the management and maintenance of the equipment
• Set management incentives based on objectives
• Apply and adhere to rules and regulations as per Heartist handbook, departmental and Hotel policies and procedures, including those for emergency situations
• Establish with creativity along with the General Manager to ensure highest standard in Food and Beverage offerings at Pullman Ninh Binh
• Check consistency of food preparation and presentations
• Work in partnership with all Outlet Managers and Culinary Team to bring the best quality food and beverage experience
• Ensure the transmission of the ascendants and descendants’ information

Minimum of 3- 5 years of progressive experience in a similar roll
Excellent negotiation, communication, and interpersonal skills

Professional working environment
Service and meal allowances during the pre- account opening period
Competitive salary and benefits
Comprehensive training and career development opportunities

Cập nhật gần nhất lúc: 2026-02-28 13:05:02