Position Summary
Rixos Phu Quoc Viet Nam is seeking a results-driven and experienced Food & Beverage Manager to oversee and manage the day-to-day operations of all F&B outlets across the resort. Reporting directly to the F&B Director, this role is responsible for operational excellence, service quality, people leadership, and financial performance, ensuring all F&B experiences consistently reflect Rixos’ luxury all-inclusive standards.
The Food & Beverage Manager will play a critical role in translating F&B strategy into daily execution, driving guest satisfaction, optimizing costs and revenues, and developing strong, capable teams.
Key Responsibilities
F&B Operations Management
- Manage daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, events, and in-room dining.
- Ensure smooth, efficient, and consistent service delivery in line with Rixos brand standards and operating procedures.
- Implement and maintain service quality, hygiene, and operational controls across all outlets.
Leadership & Team Management
- Lead, train, coach, and motivate F&B outlet managers, supervisors, and frontline teams.
- Support the F&B Director in manpower planning, scheduling, performance management, and talent development.
- Foster a strong service culture focused on accountability, engagement, and continuous improvement.
Menu, Beverage & Guest Experience
- Oversee execution of food and beverage menus, beverage programs, promotions, and signature concepts.
- Ensure product quality, presentation, and service standards meet luxury resort expectations.
- Actively manage guest feedback and service recovery to enhance overall dining experiences.
Financial & Cost Control
- Support the F&B Director in managing budgets, forecasts, and financial targets.
- Monitor daily revenues, costs, and outlet performance; identify opportunities to improve profitability.
- Ensure effective inventory management, stock control, and waste minimization.
Compliance, Safety & Quality Assurance
- Ensure full compliance with local laws, licensing requirements, health and safety regulations, and company policies.
- Oversee food safety, hygiene, and sanitation standards across all F&B operations.
- Ensure alignment with ISO standards and internal audit requirements.
Sustainability & Responsible Operations
- Implement sustainable F&B practices focused on resource efficiency, waste reduction, and responsible sourcing.
- Support ESG and CSR initiatives in alignment with the resort’s sustainability strategy.
Events & Special Functions
- Oversee operational readiness and service execution for banquets, events, and special promotions.
- Coordinate closely with Sales, Culinary, and Events teams to ensure seamless delivery.
Reporting & Coordination
- Prepare and submit operational and performance reports to the F&B Director, including sales analysis, guest feedback, and team performance.
- Act as a key operational liaison between F&B outlets, Culinary, and other hotel departments.