Nha Trang Marriott

Job Summary

Responsible for leading all Food & Beverage operations, including restaurants, bars, banquets, beverage services, and room service. Ensures operational excellence, exceptional guest satisfaction, financial performance, and team development while maintaining compliance with brand standards and company policies.

Key Responsibilities

• Oversee the daily operations of all Food & Beverage outlets, ensuring service quality, operational efficiency, and achievement of business objectives.
• Develop and manage departmental budgets, financial plans, guest satisfaction initiatives, and employee engagement programs.
• Monitor revenues, expenses, labor costs, and operational performance to achieve profitability targets and maintain effective cost control.
• Lead, coach, mentor, and develop management teams and associates to build a high-performing, service-oriented culture.
• Establish clear performance expectations, monitor productivity, and conduct regular performance evaluations and development discussions.
• Foster a positive work environment that promotes teamwork, accountability, employee engagement, and continuous improvement.
• Ensure all outlets consistently deliver exceptional guest experiences and respond promptly and effectively to guest concerns and service recovery situations.
• Drive alignment with brand service culture and ensure service standards are consistently maintained across all Food & Beverage operations.
• Oversee banquet and event operations to ensure seamless execution and exceed guest expectations.
• Analyze guest feedback, employee engagement results, and operational performance metrics to identify opportunities for improvement and implement action plans.
• Collaborate with Finance and other departments on annual budgets, capital expenditure planning, financial reporting, and business strategy initiatives.
• Review monthly P&L statements, operational reports, and financial results to identify trends and optimize revenue and expense management.
• Ensure effective departmental communication through meetings, operational reviews, and information-sharing processes.
• Support recruitment, succession planning, training, and talent development efforts to strengthen organizational capability.
• Develop and maintain operational procedures, service standards, outlet documentation, and other department-related resources.
• Ensure compliance with all company policies, food safety regulations, operational standards, and quality assurance requirements.

• Days off/week: 2 days 
• Competitive package| 13th salary month 
• Full salary & service charge, social insurance during probation (following the labour laws) 
• Medical Insurance Plan upon the hotel policy: Social insurance, health insurance and unemployment insurance 
• National and international training courses 
• Opportunity to develop career 

• Education: High school diploma/G.E.D. equivalent
• Related work experience: 4 years' experience in the food and beverage, culinary, or related professional area
• Supervisory experience: 2 years' experience in the food and beverage, culinary, or related professional area