• Prepare culinary budget and forecast
• Control expenses based upon the budget
• Comply with the budget allocated to the department
• Manage & control food cost, increase revenue and profit
• Achieve revenue and profit in target
• Control the operational marketing to reach turnover and cost targets
• Ensure that P&P and SOP are respected
• Establish with creativity along with the General Manager to ensure highest standard in Food and Beverage offerings at Pullman Ninh Binh
• Review and update SOPs monthly
• Ensure that health and safety rules are respected
• Ensure that regular lab tests of food hygiene and sanitation are conducted
• Prepare and maintain recipe standards
• Check consistency of food preparation and presentations
• Control and be proactive during operations
• Responsible for the follow-up and application of the hygiene and safety standards within the kitchens and storage areas
• Control the quality of the raw goods and products use
• Responsible for the quality of every dish
• Check all the specifications sheets of each dish
• Ensure respect of the specification sheets and recipes
• Control and participate in the production
• Ensure the safety and cleanliness of the entire section of the back of house along with the stewarding.
• Work in close collaboration with Director of Culinary
• Work in partnership with all Outlet Managers and Culinary Team to bring the best quality food and beverage experience
• Work in harmony with each member of the F&B Team and Culinary Team
• Ensure the transmission of the ascendants and descendants’ information
• Organize and conduct the weekly department meetings and the daily briefings
• Participate in F&B meeting when it’s required
• Participate and prepare for the management meeting of the Hotel
• Supervise the management and maintenance of the equipment
• Supervise the team
• Supervise the goods’ stock management
• Check and always control the cleanliness of the department and especially at closing time
• Knowing and mastering the job descriptions, the P&P and SOP of entire department
• Having a strong knowledge of services and products offered (food & beverage)
• Having an overall knowledge of the different services and sites of the Hotel
• Having a strong knowledge of the surrounding activities and local events
• Comment and forecast the operation for next month based on the monthly report
• Set management incentives based on objectives
• Update the management objectives according to the property activity
• Sustainable Development the quality of food and beverage standard
• On a weekly basis check on the outlets’ consumption and needs to be proactive
• Maintains a high standard of appearance and always grooming during working hours
• Apply and adhere to rules and regulations as per Heartist handbook, departmental and Hotel policies and procedures, including those for emergency situations
• Develop and maintain an understanding of the overall organization’s mission, vision and values.
• Handles any guest’s complaint in a professional manner, as per Hotel’s Policy & Procedures.
• Ensures all activities are carried out honestly, ethically and within the parameters of the Vietnam Law.
