Sailing Club

Strategic Planning & Brand Alignment

-Collaborate with DOO to develop and implement F&B strategies across the cluster.

-Align all initiatives with brand standards and guest expectations to elevate guest experience.

-Standardize menus, service protocols, and quality benchmarks for consistency and excellence.

-Analyze market trends and competitor activity to refine offerings and maintain competitive edge.

-Preparing weekly revenue reports, conducting monthly forecasting, and compiling the month end owners’ report

-Review and prepare costings

Vendor Coordination

-Maximize vendor collaboration for promotions, events, and team incentives.

-Review contracts and explore ways to enhance vendor support for profitability.

-Discuss with vendors and place incentive programs for team motivation to achieve targets

-Continue working on sourcing F&B innovative products in the market to add to the menus

-Utilize and maximize vendors support for local and international calendar events

-Coordinate and organize training for the teams, events for guests to promote the F&B venues and gain market reputation

Live Entertainment and DJs

-Gather all contacts available within the island for live band, DJs, Performance and any other seasonal acts

-Gather all contacts available from the mainland for live band, DJs, Performance and any other seasonal acts

-Liaise together with the DOO and Entertainment manager to understand the possibilities of collaborating entertainment programs, fitness and other activities

Operational Focus

-Oversee daily operations to ensure team performance and upselling to meet budgeted F&B average checks.

-Ensure all F&B menus, promotions, and events are updated across all guest-facing channels.

-Track key performance indicators: revenue, cost control, labor efficiency, and outlet profitability.

-Conduct regular reviews with DOO to assess performance and implement corrective actions.

Revenue Optimization

-Collaborate with outlet managers to drive top-line revenue.

-Partner with culinary heads to enhance food quality and increase outlet traffic.

-Develop incentive programs with DOO to motivate teams toward revenue goals, team retention

-Work together with the teams, FOH department to discuss possibilities to increase capture from in-house guests

-To understand guest capture rates and turn them into meaningful revenue.

Leadership & Mentorship

-Lead and mentor outlet leaders, fostering collaboration and accountability.

-Support high-potential team members through training and succession planning.

-Ensure consistent service sequences across all meal periods and outlets.

-Coordinate cluster-wide training programs to elevate service standards.

-Organize team-building sessions to strengthen trust and teamwork.

-Ensure adherence to internal audits, hygiene standards, best practices and food safety regulations. -Meet regularly with culinary heads to address operational challenges and solutions. -Conduct quarterly menu engineering to optimize pricing and profitability.

Guest Experience & Promotions

-Manage front of house operations to deliver exceptional guest service.

-Collaborate with DOO on seasonal campaigns, events, and promotions.

-Engage with guests across outlets to gather feedback and enhance the F&B experience.

-Maintain online channels guests reviews and score for F&B outlets

-Train the team on guests engagements and increase online positive reviews

- Housing allowances for those holding a household registration in Phu Quoc;

- A vacation allowance for sailors who work in Phu Quoc;

- Provided with 3-star standard rooms;

- Provided with 3 meals a day;

- Fitness room for sailors

Education & Training:

• Bachelor’s degree in Hospitality Management, Hotel Administration, Business, or related field.

• Additional certifications in Food & Beverage, Wine Studies, or Leadership are an advantage.

Experience:

• Minimum 5–7 years of progressive F&B management experience, including at least 2 years in a cluster or multi-property role.

• Proven track record in luxury or upscale resorts/hotels with diverse F&B offerings.

• Experience managing high-volume operations and delivering premium service standards. Skills & Competencies:

• Strong leadership and people development skills; ability to inspire and manage diverse teams.

• Deep understanding of F&B trends, guest expectations, and operational efficiency.

• Solid financial acumen with experience in budgeting, forecasting, and cost control.

• Excellent communication, negotiation, and interpersonal skills.

• Proficient in hospitality software (POS, inventory, reservations systems) and MS Office Suite.

• Fluent in English; additional languages (especially Vietnamese) are a plus.

Attributes:

• Hands-on, guest-centric, and solution-oriented leadership style.

• Strategic thinker with attention to detail and a passion for service excellence.

• Culturally sensitive with the ability to work in a multicultural environment.

• Flexible, resilient, and adaptable to changing business needs.

Hotline: 0905 244 146

Phone: +84 (0297) 3559 8888