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Director Food & Beverage

Ho Chi Minh City, Vietnam, Ho Chi Minh City, Vietnam

Director Food & Beverage

  • Ho Chi Minh City, Vietnam
  • Food & Beverage Division
  • Full time

As a Director of Food & Beverage, you will lead all aspects of the hotel’s daily F&B operation. You will create the ultimate experience when our guests dine and drink with us.

The Director of F&B will be responsible for the following duties:

  • To supervise the function of all F&B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
  • To coordinate and supervise the preparation, presentation and service of food and beverage products to ensure the highest quality at all times.
  • To ensure maintenance and programming of all F&B systems.
  • To ensure that all hardware is operational and updated.
  • To participate in public relation activities or promotional activities designed at enhancing the image and profitability of the food and beverage department of the hotel.
  • To encourage usage of Social Media for F&B brand awareness, guest feedback and increased revenues and assess outcome.
  • To review and analyse market trends globally and locally in order to keep up to date in our operation.
  • To establish and maintain effective employees relations.
  • To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with Hotel’s Management Team as appropriate in performing above duties.
  • To develop and implement formal training plans for F&B colleagues.
  • To conduct regular colleague appraisals and update information on the MOHG provided software platform to ensure succession planning
  • To coordinate with the Materials Manager to determine the minimum and maximum food and beverage per stocks. To approve all wine purchases and other food and beverage items in accordance with hotel procedures.
  • To closely monitor on a daily, weekly, monthly basis the financial performance of all outlets providing solution to improve problem areas and assisting in implementing corrective measures.
  • To participate in the preparation of the annual budget and marketing plan, taking ownership for the F&B Division sections.
  • To prepare F&B annual Capex plan and management of Capex projects and expenditure.
  • To provide monthly forecast of all F&B revenues and expenses for the next three months.
  • Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
  • Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
  • To be aware of, and comply with, safe working practices as laid down under FHLSS. This will include your awareness of any specific hazards at your workplace and to be aware of, and comply with local and relevant Food Acts.

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