Food & Beverage Manager Mai House Saigon

- Supervise and manage all the F&B outlets, including the restaurant, bars, banquet facilities, and in-room dining services. - Develop and implement effective strategies to maximize the efficiency and profitability of the beverage operations. - Collaborate with the Executive Chef to create and update menus, ensuring a diverse and appealing selection of items that cater to diverse guest preferences and meet industry trends. - Oversee the recruitment, training, and performance management of food and beverage service team members, ensuring a professional service culture. - Regularly evaluate guest feedback, identify areas for improvement, and take corrective actions to address any issues. - Ensure strict adherence concerning health & safety regulations. - Manage inventory, procurement, and cost control for beverage, and other supplies, ensuring optimal balance between quality and profitability. - Develop and maintain strong relationships with vendors, suppliers, and local partners to foster business growth and community engagement. - Collaborate with the Executive Chef & Marketing team to develop and implement promotional initiatives to enhance the hotel's food and beverage offerings. - Actively participate in hotel management meetings, contributing to overall hotel strategy and goal setting.

- Social Insurance, Health Insurance and Unemployment Insurance. - Duty meal. - Free uniform distribution and laundry. - Free parking area for employees. - Monthly service charge and periodic health check. - Professional and friendly working environment. - Training and development program.

- Minimum 3-5 years of experience in food and beverage management, preferably in a hotel or resort setting. - Strong knowledge of food and beverage trends, service standards, and best practices. - Proven leadership skills, with the ability to manage and motivate a diverse team. - Excellent communication and interpersonal skills. - Ability to multitask and manage priorities in a fast-paced environment. - Strong problem-solving, decision-making, and organizational skills. - Familiarity with food and beverage inventory management and cost control. - Must hold relevant certifications as required by local, state, or federal laws, such as food safety and alcohol service certifications.