* Purpose:
- To function as the Assistant Business Manager and Assistant Marketing Specialist for the Food and Beverage Department, to ensure that all the outlets and Event Service operate successfully, in accordance with the standard of the hotel and are individually profitable.
* Administration
- To conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
- To oversee the preparation and update of individual Departmental Operations Manuals.
- To ensure the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.
- To ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
* Customer Service
- To ensure that employees also provide excellent service to internal customers in other departments as appropriate.
- To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- To spend time in public areas observing employee- guest interaction and talking with guests, working through Heads of Outlets to coach employees in guest service skills as necessary.
- To ensure that all employees deliver the brand promise and provide exceptional guest service at all times.
* Financial
- To proactively manage costs based on key performance indicators, working through the respective Heads of Outlets as appropriate.
- To ensure that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- To assist in the preparation of the Annual Business Plan for Food and Beverage.
- To maximize 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.
- To actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Event Services.
- To assist in the monthly reforecasting, involving the respective Heads of Outlets as appropriate
- To ensure that each profit center (e.g. Outlet, Bar, Event Services) is operated in line with maximizing profit while delivering on the brand promise.
- To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.
* Marketing
- To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department.
- To encourage Heads of Outlet to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
* Operational
- To make sure that Food and Beverage Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- To monitor all operations, especially during peak business periods, working through the respective Head of Outlets to make adjustments where necessary.
- To make sure that all employees are up to date with the availability of seasonal and new products on the market.
- To taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate.
- To supports the implementing, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- To make sure that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- To work 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.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
* People Management
- To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
- To assist in the recruitment and selection of all Food and Beverage employees. To make sure that Heads of Outlet follow hotel guidelines when recruiting and use a competency- based approach to selecting their employees.
- To oversee the punctuality and appearance of all Food and Beverage employees, 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.
- To ensure that each Head of Outlets plans and implements effective training programmes for their employees in coordination with the Learning Manager and their Departmental Trainers.
- To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Feedback the results of the Colleague Experience Survey and ensures that the relevant changes are implemented.
- To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
- To maximize the effectiveness of Heads of Outlet by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conducts regular check in conversation and annual Performance Development Discussions with employees and to support them in their professional development goals. To ensure that they in turn conduct annual Performance Development Discussions with their employees.
- To encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- To oversee the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.
* Other Duties
- To attend training sessions and meetings as and when required.
- To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.
- To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
- To read the hotel&039;s Associate 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 fire, hygiene, health and safety.
- To carry out any other reasonable duties and responsibilities as assigned.
* Benifits:
- Opportunity to stay free up to 12 complimentary room nights at all Hyatt property over the world and get staff rate for other stay.
- Accident 24/7 Insurance
- Other benefits following Hotel policy & Vietnam labor law
- Opportunity to work at one of the biggest hotel groups in the world which has been named to the FORTUNE 100 Best Companies to Work For list, an annual ranking of companies with outstanding workplace cultures according to global research and consulting firm Great Place to Work and FORTUNE.
- International and professional but friendly 5- star working environment.
- Competitive remuneration package
- Social Insurance, Health Insurance and Accident Insurance as per law
- Delicious and nutritious meal at Hotel Associate restaurant.
- Uniform provided by Hotel.
- Food and Beverage discount at Hotel restaurant.
