About Topas Ecolodge.
Is a unique resort located on its own mountain top in Hoang Lien National Park, known for the Sapa mountains, rice fields, tribal people and incredible views.
The lodge is Danish owned from 2005, and we got 50 private bungalows in 4 categories with the latest being private pool villas.
Our guests come from all over the world and enjoy our Asian-inspired cuisine with an international twist.
The property got a total of 2 main restaurants and 4 smaller seasonal outlets
• Infinity Dining, Pool side steamed funky baos, rose trolley, freshly squeezed juices and colorful cocktails is the name of the game at our infinity pool bar
• Wine Cel·lar, A new addition to our F&B offering an intime wine tasting and canape experience
• Restaurant 360°, a one of a kind 360 degrees panorama restaurant serving; Club breakfast and for dinner a limited exclusive Sapa and local specialties experience
• Stilt House Restaurant, an all-day dining restaurant serving; Homemade buffet breakfast, lunch and dinner ala carte from a sustainable plant-based focused tapas menu with some comfort classics
• Pavilion Restaurant, Offers an outdoor romantic setting with views of the show kitchen where the chef prepares a set barbecue dinner according to the season
• The Inn bar, cozy jazzy vibes, locally inspired cocktails, Danish design furniture’s, board games, bookshelf and a fireplace
What will be your responsibility?
• Stock control
• Adhere to bill paying procedures
• Sees solutions and not problems
• Manage wage and beverage cost
• Works with EAM & GM in the preparation and management of the Department’s budget.
• Forecasting
• Works with EAM on manpower planning and management needs
• Create positive publicity opportunities
• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
• Recycle wherever possible
• Determined, positive and imaginative in stressful situations
• Manage special events such as our marathons or seasonal holidays
• Personally meet and farewell a minimum of 80% of our guest
• Actively pursue cost-saving measures
• Up-sell property F&B venues, trekking tours; etc.
• Share recommendations and guest comments to our Head Chef to reflect current customer profile
• Analyze food and beverage statistics through R-keeper & Opera POS systems
• Management responsibility for the sweet tribal people who are all unskilled but who are very willing to learn
• Encourage and motivate staff to provide optimum service during all shifts
• Anticipate market changes and review operations when necessary
• Adhere to opening and closing procedures
