Director of Food and Beverage - Phu Quoc Marriott Resort & Spa
On-sitePhú Quốc, An Giang, Vietnam
Job Summary
Develop and implement strategic business plans for the F&B operation, overseeing Restaurants, Bars, Room Service, and Banquets. Review financial reports to manage budgets and monitor sales against targets, ensuring cash and liquor control policies are followed. Lead the culinary team by setting performance standards, coaching staff, and fostering collaboration to drive profitability. Establish goals for service excellence, analyze guest feedback to identify improvements, and introduce new products to meet market demands. Manage equipment procurement, estimate consumption for purchasing, and coordinate with leadership to execute brand initiatives.
Required Qualifications
- High school diploma or GED
- 6 years experience in the food and beverage, culinary, event management, or related professional area
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
- 4 years experience in the food and beverage, culinary, event management, or related professional area
- Knowledge of principles and processes for providing customer and personal services
- Customer needs assessment
- Meeting quality standards for services
- Evaluation of customer satisfaction
- Determining how money will be spent to get the work done
- Accounting for expenditures
- Knowledge of business and management principles involved in strategic planning
- Resource allocation
- Human resources modeling
- Leadership technique
- Production methods
- Coordination of people and resources
- Understanding market dynamics
- Enterprise level objectives
- Company's business aspects
- Diagnosing strengths and weaknesses
- Anticipating opportunities and risks
- Identifying issues
- Developing strategies and plans
- Aligning individual and team actions with strategies and plans
- Driving business results
- Obtaining equipment, facilities, and materials
- Seeing to the appropriate use of equipment, facilities, and materials
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