Trợ lý/Giám đốc Ẩm thực - Assistant/Director of F&B

MAIN ROLES
Administration
• Prepares and updates the Departmental Operations Manuals.
• Ensures that the Food and Beverage activities in the outlet are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Conducts regular departmental communications briefing and meetings.
Customer Service
• Personally and frequently verifies that guests in the Outlets are receiving the best possible service.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
Financial
• Maximises employee productivity through the use of multi- skilling, multi- tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Achieves the monthly and annual personal target and the outlet’s revenue.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Assists in the monthly re- forecasting, involves the respective Heads of Department as appropriate.
• Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
• Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise.
• Assists in the preparation of the Annual Business Plan for Food and Beverage.
Marketing
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
Operational
• Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “LOTTE ONE SPIRIT”.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Assists the Executive Chef/Chef de Cuisine with creative suggestions and ideas.
• Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
• Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Ensures that minimum brand standards have been implemented.
• Monitors service and food and beverage standards in the Outlet; works with the Assistant Outlet Managers and Chef de Cuisines to take corrective actions where necessary.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Conducts frequent and thorough inspections together with the Chef de Cuisine of the Food and Beverage Outlet Operation.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
• Frequently verifies that only fresh products are used in food and beverage preparation.
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
Personnel
• Assists in the recruitment and selection of all Food and Beverage employees; follows the hotel guidelines when recruiting and uses a competency- based approach to selecting employees.
• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Prepares and posts the weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
• Plans and implements effective training programs for employees in coordination with the Training Manager and Departmental Trainers.
• Ensure the punctuality and appearance of all Food and Beverage employees in the Outlets, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.
• Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
Other Duties
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
• Is knowledgeable in statutory legislation in employee and industrial relations.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.
• Exercises responsible management and behavior at all times
• Reads the hotel&039;s Employee Handbook and have an understanding of and adhere to the hotel&039;s rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
• Attends and contributes to all training sessions and meetings as required.
• Ensures high standards of personal presentation and grooming.

Strong leadership skills.
Demonstrate creativity, and abilitity to drive revenue.
10 years+ experience as similar positions in international 5 star hotels.

Attractive remuneration package, 13th month salary and yearly salary increment program
Top- ranking service charge
2 months of probation with full salary and service charge
5 working days and 2 days off per week
Duty meals provided
Motorbike parking fee covered by the hotel
“Family member” (Lotte employee) activities and gifts
Opportunities for cross- training, cross- exposure, and task force participation with other Lotte Hotels in Hanoi and in Vietnam
Annual healthcare benefits and 24/7 workmen insurance
Luxury international 5- star hotel training programs
F&B and hotel room discount up to 80%

Cập nhật gần nhất lúc: 2026-04-17 09:15:02