Director Food & Beverage (pre-opening) Fairmont Hanoi

The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi!

• To manage and drive, all aspects of the F&B Operations
• To ensure that all Food and Beverage Operations are managed efficiently according to the established concept statements, and that they are kept in good and hygienic condition.  
• To closely monitor the profitability of all Food and Beverage outlets. Provide solutions to improve problem areas and assist in implementing corrective measures, ensuring that each outlet is individually profitable.
• To liaise with the Kitchen department on daily operation and quality. Liaise with the Director of Culinary on menu engineering and portion control, ensuring the highest food standard are achieved whilst selling at the correct prices.
• To ensure all guest complaints, requests and enquiries on food, beverage and service are addressed in a timely manner and support the F&B Leaders at all times to ensure the highest standards are maintained.
• To establish a rapport with guests to gain feedback on our product and operation quality and be present in Operations to understand the challenges and implement the necessary changes.
• To monitor the activities and trends of competitor hotels, restaurants and bars and identify and act on opportunities to modernize all equipment, service methods, and product presentation so that guest satisfaction is improved continuously and that the competitive advantage of Fairmont Hanoi is sustained
• To take the lead in the preparation of the Annual Business Plan and Sales and Marketing Plans, coordinating with the required departments to ensure clarity, alignment and a shared vision.
• To be accountable for full P&L of all F&B operations and ensure that the monthly forecasted/budgeted food and beverage revenues and GOP are achieved.
• To attend all Food and Beverage Meeting and Daily Operations Meeting and to run daily operational meetings.
• To plan and implement F&B-related programs, policies, and procedures to ensure that Fairmont Bangkok standards are met. To ensure that managers take corrective actions as necessary in adherence to those policies and procedures.
• To ensure that all F&B colleagues adhere to Fairmont Hanoi's uniform and grooming standards, and that Fairmont Hanoi’s hygiene standards are relentlessly enforced to demonstrate a professional image at all time.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure continuous improvement in the level of service, making sure the colleagues are constantly ‘making special happen’ for all guests.   
• To assist in the training of colleagues, ensuring that they have the necessary skills and tools to perform their duties with the maximum efficiency and in the most productive manner.
• To conduct performance appraisals for the F&B Leaders. Identify and develop young talents within the organization for future potential growth into the service or within the group.
• To drive the team to improve their individual performance through coaching and creating development/succession plans for colleagues.
• To adhere to Hotel’s Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
• To drive marketing and commercial strategy to develop F&B concepts
• Establish and set up F&B operations from start up.

• Bachelor degree in Hotel/Hospitality Management
• Previous DFB experience and a minimum of 5 years in Asia based Luxury Hotels is mandatory
• A passion for excellence and delivering high quality personalized and unique service
• A motivator/self-starter with a lively and energetic personality
• Displays initiatives and always open to new ideas
• Highest level of professional values, with a keen focus on guest/colleague satisfaction
• Strong local market knowledge, always acutely aware of the latest F&B/culinary trends
• Well connected and networked in Hanoi with key influencers and decisions makers
• Strong interpersonal and problem-solving abilities
• Solutions orientated
• Restauranteur mindset and experience