Mô tả công việc

GENERAL MISSION

• Ensures the high standard of services provided for guests and the attainment of the department's qualitative and quantitative targets.
• Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field.
• Manages and motivates the teams in order to improve sales and the quality of F&B services
• Improves the department's results by increasing sales and the productivity of F&B points of sale.

The F&B Manager is responsible for developing and implementing a strategy to fulfill the objective of increase sales and is also responsible for the overall operation of Food and Beverage team.

ADMINISTRATIVE RESPONSIBILITIES

• Draws up the department's annual budget in line with hotel strategy.
• Ensures that management results are in line with the hotel's targets.
• Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines.
• Adapts department organization as required and manages headcount for optimum "prime cost".
• Draws up, implements and ensures that internal checks are properly carried out.

• Oversee the operational activities of the Restaurants, Bars, Room Service, Banquet.
• Development of the budgets, forecasts, and schedules in line with the hotel business plan.
• Implements guidelines, policies; and procedures for those operating departments.
• Guides operation and establish a work environment to achieve goals and objectives.
• Manages performance issue that arises within the respective operating departments.
• Is an integral part of the business team, attends all scheduled meetings and contributes actively to proper preparation.
• Interview, collects, trains, appraises, coaches, counsels and disciplines departmental employees/managers according to company standards.
• Effectively communicates with team members.
• Conducts a daily briefing with team members on current key activities.
• Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Ensure guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.
• Be an inspiration to all hotel staff to achieve luxury levels of performance.
• Interacts in a positive way with other departments to ensure a luxury guest experience.
• Ensure compliance with local health and safety regulations.
• Must be an example of the Villa Song Saigon Hotel Values, brand and standards, a champion of grooming and appearance guidelines.
• Organizes and supervises the preparation of points of sale according to activity forecasts
• Ensures that reference standards are properly applied
• In conjunction with the Executive Chef, prepares the menus, organizes purchases and ensure the update and application of cooking instructions.
• Checks that sales materials are well presented.
• Plans changes in the menu, set prices and organizes the work for the day in coordination with the Executive Chef.
• Coordinating with DOSM and Sales departments for implementing effective promotions and different F&B package and be in charge of F&B revenue.
• Supervises purchasing for the restaurant and kitchen, manages stocks and checks that Villa Song Saigon Hotel purchasing targets are met as decided by the brand.
• Ensures that the equipment and cultural assets of the department remain in good condition and working order.
• Checks inventories that have been carried out.
• Takes part in "Debtor" meetings and implements actions to recover debt.
• Develops close relationships with guests to encourage loyalty.
• Develops team spirit and motivation by creating a good working atmosphere.
• Takes part in or validates recruitments.
• Organizes the welcome and integration of new employees.
• Prepares or checks the work schedules, ensuring that they are consistent with activity forecasts.
• Conducts annual performance appraisals and sets targets for the team.
• Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up.
• Helps employees improve their skills and provide support for career development.
• Applies labor legislation.
• Develops excellent relations with guests.
• Prepares the commercial action plan for the department and ensures implementation.
• Sets daily sales targets for the team.
• Analyses guests' comments and shares them with the team Launches and deploys marketing initiatives in the local area in order to increase revenue.
• of service and satisfaction for meetings customers.
• Knows the market and customer expectations.
• Keeps close track of what the competition is doing.
• Uses sense of creativity and innovation to facilitate commercial operations.
• The above key areas & responsibilities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

• Computer is responsible for keeping the equipment and furniture in good condition.
• Insures machinery works reliably and follows up any technical work.
• Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected.
• Sets up an action plan based on the hygiene analysis results and tracks implementation.
• Applies and ensures application of the hotel's security regulations (in case of fire etc).
• Respects and ensures respect of the hotel's commitments to the "Environment Charter (saving energy, recycling, sorting waste etc)
• Is responsible for the security of people and property in the area under his/her remit.

• To ensure that hotel policies and procedures are strictly adhered to at all times.
• Is aware of occupational health and safety standards.
• To take responsibilities to report directly to the Business Unit Head.
• To be responsible for the safety of employees, contractors & guests.
• Ensure that the safety policy and procedures are effectively communicated to all employees and contractors.
• Ensure induction and departmental or job specific training is provided for all employees.
• Ensure that safety procedures and other safety information is complied with.
• Ensure that safety issues are resolved in consultation with employees.
• Promote OH&S, EEO, and Rehabilitation and Environmental management by example.

COORDINATE WITH

• Front office
• Sales & Marketing
• Accounting
• Maintenance
• Kitchen
• Human Resources

WORK CHARACTERISTICS

• Must be able to work independently with supervision, as well as have the ability to consider, evaluate and make sound business decisions regarding question as problem solving. Performs management functions of scheduling staff / monitoring and evaluating work performance/praises and disciplines staff as appropriate. Coordinate department's activities to facilitate high levels of inter-departmental communication & cooperation / guest satisfaction.
• Must be familiar with all hotels procedures, regulations.

• At least 5 years' experience in the sector and impeccable knowledge of F&B professions and team management
• Languages: fluent in the national language, English and a 3rd language would be a plus.
• Computer literate

• Diploma or degree in hospitality - food & beverage, professional hospitality degree or hospitality management school and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills.
• Certification/License: No

• On-going knowledge of Food and Beverage & Accounting technologies.

PERFORMANCE STANDARDS

• Based on an annual evaluation by the Business Unit Head. Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned.
• The outcome of all annual external and governmental audits will factor into the evaluation, as well as the ability.

WORKING CONDITIONS

• Environment: Indoor and outdoor Food and Beverage environment & professionally.
• Standard hotel business hours must be maintained. Additional hours necessary to provide support for special functions that require the assistance of a F&B Director. Professional working environment.

Kỹ năng yêu cầu

• Manager