[The Myst Dong Khoi] - F&B Director

Administration

 Ensures that the Food and Beverage activities are aligned with the respective Corporate Strategy.

 Oversees the preparation and update of individual Departmental Operations Manuals.

 Conducts regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

 Provides and ensures that all associates provides exceptional services to guests and internal customers in other department at all time to maintain positive interactions with good working relationships.

 Spends time in public areas observing associate-guest interaction and talking with guests, working through Heads of Department to coach associates in guest service skills as necessary.

 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial

 Maximises associate 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.

 Ensures that each profit centre (e.g. Outlet, Events) and cost center (e.g. Stewarding) is operated in line with maximising profit and the lowest possible cost while also delivering on the brand promise to the guest

 Coordinates the preparation of the Annual Business Plan for Food and Beverage.

 Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.

 Manages costs proactively based on key performance indicators, working through the respective Heads of Department as appropriate.

 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

 Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

 Participates in weekly yield and revenue management meetings actively, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Event Service.

Marketing

 Prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department.

 Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.

 Encourages Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

 Ensures that all company minimum brand standards have been implemented.

 Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

 Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

 Ensures that all associates are up to date with the availability of seasonal and new products on the market.

 Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.

Personnel

 Oversees and assists in the recruitment and selection of all Food and Beverage associates.

 Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

 Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates.

 Ensures that each Head of Department plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.

 Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

 Feedback the results of the Associate Experience Survey and ensures that the relevant changes are implemented.

Other Duties

 Is knowledgeable in statutory legislation in associate and industrial relations.

 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

 Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

 Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

 Attends training sessions and meetings as and when required.

 Carries out any other reasonable duties and responsibilities as assigned.

• Bachelor’s degree in Hospitality Management, F&B Management, or a related field.
• Minimum of 8–10 years of progressive experience in F&B operations, including at least 3 years in a senior leadership role at a luxury hotel.
• Proven track record of managing large teams and multiple outlets successfully.
• Strong financial acumen and experience with budgeting, P&L analysis, and cost control.
• In-depth knowledge of Vietnamese cuisine, wines, beverages, and service standards.
• Excellent communication, leadership, and interpersonal skills.
• Fluent in English (spoken and written); additional languages are a plus.
• Proficiency in F&B management software and Microsoft Office Suite.