Assistant Director of Food & Beverage

• Supervise and effectively manage all restaurants, bars, and F&B service outlets.
• Oversee banquet service operations to ensure high-quality and professional service delivery.
• Support in leading and managing the F&B service team in accordance with the hotel’s organizational structure, HR policies, and operational procedures.
• Conduct daily briefings, establish communication protocols, and ensure effective team coordination.
• Monitor service standards and ensure consistent delivery of exceptional guest dining experiences.
• Assist in developing and implementing systems to monitor departmental performance against established goals.
• Ensure compliance with all legal requirements and hospitality industry standards related to F&B service operations.
• Collaborate with the Sales team to support the promotion and execution of new products, promotions, and services aligned with market trends.
• Work closely with the Executive Chef and Kitchen team to ensure seamless coordination between service and culinary operations.
• Utilize relevant Food & Beverage software systems for reporting, forecasting, and operational control.
• Assist in planning and forecasting monthly revenue, controlling labor costs, and maximizing departmental profitability (service side).
• Participate in preparing the department’s annual operating budget and financial plans in alignment with overall hotel strategy.
• Ensure all team members are properly trained in service standards, upselling techniques, and quality procedures.
• Coordinate with Human Resources for workforce planning, scheduling, and talent development within F&B service teams.
• Perform other reasonable duties as assigned by Management.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.
• Think “out of the box” profile.
• Good Communication and writing skills
• Bachelor’s degree in Hotel Management, culinary arts, or related eld
• 3 years related experience, including management experience, or an equivalent combination of education and experience

Please contact us via email: tuyen.chau@accor.com