Assistant F&B Manager / F&B Manager

• As an Assistant F&B Manager / F&B Manager, you’ll lead the Food & Beverage team, ensuring quality service and standards are maintained to deliver a memorable guest experience.Ensure compliance with all government regulations relating to health, safety, and other applicable requirements.
• Your-day-to-day
• People
• Support colleagues to make sure they deliver with compliance and to the standards we expect.
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Recommend or initiate any HR related actions where needed.
• Cooperates, coordinates and communicates with Department Heads and other inter-departmental secretaries as appropriate.
• Financial
• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.
• Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Executive Chef.
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Guest Experience
• Deliver Crowne Plaza Brand Promise and Service Signatures to daily work.
• Make sure all food and beverage equipment is in operational condition and regularly cleaned.
• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals.
• Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction.
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.
• Regularly communicate with guests to ensure expectations are met.
• Responsible Business
• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Be responsible in keeping the property safe and secure, to participate in any resort activity related to Fire Life safety.
• Perform other ad-hoc duties – unexpected moments which may be assigned by management when we have to pull together to get a task done.
• Accountabilities
• This is the top food and beverage job in a large resort, or major flagship resort. Resort may have multiple sites and facilities, high-volume catering and/or convention facilities, and a large number of VIP and special service guests

• LEAVE - NGÀY NGHỈ2 day - off per week/Hưởng 2 ngày nghỉ/tuần.
• At least 12 Annual Leave per year/Ít nhất 12 ngày phép/năm.
• ALLOWANCE - TRỢ CẤP
• Service charge/Thưởng phí phục vụ hàng tháng.
• Relocation allowance/Trợ cấp chi phí di chuyển nhận việc.
• Home leave allowance/Trợ cấp thăm nhà.
• Rest & Relaxation allowance (depends on job band)/Trợ cấp nghỉ dưỡng (tùy cấp bậc).
• INSURANCE - BẢO HIỂM
• 24/7 Insurance provided by the Resort from start date/Được Khu nghỉ dưỡng mua bảo hiểm tai nạn 24/7 từ ngày đầu nhận việc.
• CompulsoryInsurance by Law/Được đóng các loại bảo hiểm bắt buộc theo quy định nhà nước.
• OTHER BENEFITS - CÁC PHÚC LỢI KHÁC
• Accommodation at Staffhouse, meal, bus to work (free)/Được cung cấp phòng ở tại Nhà nhân viên, bữa ăn, xe đưa đón đi làm (miễn phí).
• Birthday voucher and celebration (depends on job band) / Được tổ chức sinh nhật và phiếu quà tặng (tùy cấp bậc).
• Discount on resort service, IHG employee rate/Được hưởng giảm giá sử dụng dịch vụ tại resort, đặt phòng giá nhân viên IHG.

• Education:Bachelor’s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field.

Service years in the field

• 04+ years related experience, including supervisory experience, or an equivalent combination of education and experience.

Knowledge and skills

• Must obtain certifications or permits as required by local governmental agencies. Good Communication and writing skills.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the resort, the brand and the Company.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Tasks and Project Management.

Language

• Fluent in Vietnam and English (speaking, listening, reading and writing).

Preferred (if required)