Food and Beverage Manager

• Culinary Leadership: Provide visionary culinary direction and innovation, crafting menus that reflect our commitment to excellence and resonate with diverse guest preferences.
• Financial Performance: Develop and manage budgets, control costs, and implement strategies to optimize revenue and profitability across all food and beverage outlets.
• Sustainability: Integrate sustainable practices and ethical sourcing into food and beverage operations, contributing to the company‘s commitment to responsible business practices.
• Vendor and Supplier Relations: Establish strong relationships with suppliers and vendors to ensure timely delivery of high- quality ingredients and products.
• Event Planning: Coordinate and execute special events, private dining experiences, and catering services, tailored to exceed guest expectations.
• Innovation and Trends: Stay abreast of industry trends, emerging culinary techniques, and guest preferences to introduce new concepts and experiences.
• Operational Excellence: Oversee the day- to- day operations of all food and beverage outlets, ensuring seamless coordination and exceptional service delivery.
• Regulatory Compliance: Ensure compliance with health, safety, and sanitation standards, as well as all relevant food and beverage regulations.
• Collaboration: Work closely with the marketing and sales teams to develop strategies for promoting and maximizing revenue from food and beverage offerings.
• Team Management: Recruit, train, and lead a team of culinary and service professionals, fostering a culture of collaboration, creativity, and growth.
• Guest Experience: Continuously enhance the guest experience by maintaining high standards of service, food quality, presentation, and ambiance.
• Menu Development: Collaborate with the culinary team to create seasonal menus that incorporate fresh, locally sourced ingredients to realize the Farm to Table concept as well as the resort‘s sustainability practices

• In- depth knowledge of culinary trends, dietary requirements, and guest preferences.
• Proven ability to lead culinary teams, drive creativity, and deliver exceptional dining experiences.
• 5 years of progressive leadership experience in culinary management within upscale dining establishments or luxury hotels.
• Proficiency in Microsoft Office Suite and relevant restaurant management software.
• Excellent communication, interpersonal, and organizational skills.
• Bachelor‘s degree in Culinary Arts, Hospitality Management, or a related field (Master‘s degree preferred).
• Strong financial acumen, including budgeting, cost control, and revenue optimization.

Annual leave, festive holiday benefits, and exclusive welfare programs of a 5- star resort.
Attractive & competitive salary package with performance- based bonus.
Excellent career growth and professional development opportunities in the luxury hospitality industry.
Full social, health, and unemployment insurance in accordance with Vietnamese labor law.
Complimentary duty meals, uniform, and accommodation support (if required).

Cập nhật gần nhất lúc: 2026-01-12 22:40:02