ASSISTANT DIRECTOR OF FOOD & BEVERAGE

• Supervise and effectively manage all restaurants, bars, and F&B outlets.
• Oversee all kitchen operations and coordinate closely with the Executive Chef to maintain food quality standards.
• Manage banquet operations and catering services to ensure high-quality and professional service delivery.
• Lead and manage the F&B team in accordance with the hotel’s organizational structure, HR policies, and operational procedures.
• Establish communication protocols and conduct effective staff briefings and team meetings.
• Provide strategic consultation and operational support to the General Manager in achieving business objectives.
• Develop and implement systems to monitor departmental performance against established goals.
• Ensure compliance with all legal requirements and hospitality industry standards.
• Collaborate with the Sales team to create and launch new products and services aligned with market trends.
• Develop and maintain comprehensive quality management systems.
• Work closely with the Purchasing Manager to develop and implement procurement procedures.
• Ensure consistent delivery of high-quality service throughout the guest dining experience.
• Utilize relevant Food & Beverage software systems for reporting and operational control.
• Plan and forecast monthly revenue, control food, beverage, and labor costs, and maximize departmental profitability.
• Participate in the preparation of the department’s annual operating budget and financial plans aligned with overall hotel strategy.
• Ensure all team members are properly trained on service and quality standards, and are equipped with the necessary tools to perform their roles effectively.
• Coordinate with Human Resources for workforce planning and talent management.
• Collaborate with the Director of Finance to prepare and manage the department’s budget.
• Perform other reasonable duties assigned by the Management

1. Required Skills

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Think “out of the box” profile.
• Good Communication and writing skills

1. Qualifications –

• Bachelor’s degree in Hotel Management, culinary arts, or related eld.

1. Experience

• 5 years related experience, including management experience, or an equivalent combination of education and experience

For enquiries, please contact us at tuyen.CHAU@accor.com