Food and Beverage Manager

The Pullman Vung Tau Hotel features 356 rooms with contemporary designs inspired by the creative and vibrant coastal city life, offering guests a "bleisure" experience — a perfect balance between work and leisure. Our conference and event center spans over 2,321 square meters, comprising 2 grand ballrooms and 4 meeting rooms equipped with state-of-the-art facilities, accommodating up to 1200 guests. Guests can also meet, entertain, or relax while enjoying distinct and enticing culinary experiences at Riviera Restaurant with an international à la carte menu, Corniche Ultra Lounge serving Tapas or experiencing delightful beverages at the Lobby Bar or Poolside Bar. The Fit Lounge is open 24/7, and the outdoor pool bathed in natural light, complemented by Pullman's unique amenities such as the Welcomer service, Signature Pullman bedding, Connectivity Lounge, and Co-Meeting criteria, ensuring a satisfying stay for all guests.

Essential Duties and Responsibilities – (Key Activities of the role)

• Assist in supervising the function of all Food and Beverage employees, facilities, sales, and costs, to ensure maximum departmental profit is achieved
• Controls and analyses, on an ongoing basis, to optimize the following:
  • Quality levels of product and service
  • Guest satisfaction
  • Merchandising and marketing
  • Operating costs
  • Sanitation and cleanliness (hygiene)
  • Outlet Maintenance
• Coordinates and supervises the preparation, presentation, and service of food products to ensure the highest quality at all times
• Establishes and maintains effective employee relations
• Assist in coordinating pricing and preparation of menus, beverage, and wine lists by taking into consideration such factors as:
  • Local requirements
  • Market needs
  • Competition
  • Trends
  • Recipes
  • Potential costs
  • Availability of Food and Beverage products
  • Merchandising and promotions.
• Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items by quality and quantity standards
• Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
  • Overall Food and Beverage financial results and profitability
  • Projected business
  • Operations results and problems
  • Changes in procedures
  • New management policies
  • Quality improvement
  • Sales improvement
  • Productivity improvement
• Attends all other meetings as required by the administrative calendar
• Keeps an up-to-date standard recipe file for all Food and Beverage items including:
  • Sales History
  • Sales mix
  • Actual costs
  • Potential costs
  • Par stock
  • Production time
• Assist in implementing a daily, weekly, and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices, and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors, and other members of the local community
• Assist Outlet Manager on manpower planning and management needs

• Involve in the preparation and management of the Department’s budget
• Perform any other duties which the management may assign from time to time

Required Skills –

• Demonstrated ability to interact with customers, employees, and third parties, reflecting 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.
• Leadership Skills

Qualifications –

• Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Experience –

• 3 years related experience, including supervisory experience, or an equivalent combination of education and experience