Food & Beverage Director (Giám đốc Ẩm thực)

The Food & Beverage Director (FBD) is responsible for the overall strategic planning, and execution of all food and beverage operations at La Table Hanoia—including the restaurant, bar & lounge, banquet services, and culinary functions. This role ensures the delivery of exceptional experiences for both guests and members, while maintaining high standards of service, quality, and efficiency. Working closely with the Executive Chef, the FBD ensures that kitchen and service operations are fully aligned with the business objectives, brand positioning, and business goals of the F&B department. The FBD is also accountable for staff training and development, operational budgeting, and continuous improvement in both guest satisfaction and team performance.

Key Responsibilities:

Operations & Customer Service

• Oversee operations of Food and Beverage outlets, double checking daily functions and informing amendment (if any) to related departments;

• Maintain strong interdepartmental collaboration, especially with Kitchen, Sales, and Events;

• Maintain records of special events, house counts, food covers and daily business volumes;

• Coordinate with the Kitchen in menu development and ensure food & beverage quality;

• Delivery luxury experiences to guests and always maintain exceptional customer services;

• Lead daily briefings, weekly F&B meetings, and planning for events or banquets.

• Maintain high standards of cleanliness, safety, and service across all touchpoints.

Business Development

• Lead the business & marketing planning process and define strategic objectives for F&B growth.

• Develop annual sales and marketing strategies for F&B services.

• Drive long-term positioning of the restaurant as a leading fine-dining and banquet destination.

• Explore opportunities such as catering and corporate partnerships.

• Build and maintain strong relationships with clients, suppliers, and partners.

Customer Relationship Management (CRM) Strategy & System

• Develop and implement CRM policies to build long-term guest loyalty and enhance repeat business.

• Oversee the development and usage of CRM systems (data collection, segmentation, behavioral analysis)

• Integrate CRM into the guest experience journey and loyalty programs.

Other tasks

• F&B Staff training & development

• Manage budgets, inventories, and cost controls to meet financial goals.

• Supervise the master wine list and ensure optimal stock levels.

• Participate in broader projects and tasks assigned by GM.

Qualifications & Experience:

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management or Tourism & Hospitality is desirable.

• Experience as a Food & Beverage Manager, Assistant Manager, or Supervisor in fine-dining or luxury hospitality.

• Professional knowledge of Culinary.

• Proficiency in computer tools (MS Word, Excel, ERP systems, BI tools, Google Suite).

• Fluent in Vietnamese and English (spoken & written); French is a plus.

Personality & Traits:

• Well-groomed and professional in appearance.

• Excellent and positive communication skills.

• Cheerful, with a strong ambition to thrive in hospitality.

• Proactive, disciplined, outgoing, and a natural leader.

• Skilled at motivating teams to deliver high standards in food and service.

• Strong in problem-solving, training, and organization.

• Able to juggle cost control (food, beverage, labor) while maintaining operational excellence.

• Sales-oriented, with experience in upselling and revenue maximization.

• Qualification: Bachelor
• Age: Unlimited
• Job type: Permanent