Operations Director

Position title: Operations Director
Salary range: Negotiable
Work Location: Ho Chi Minh

Job Responsibilities:

• Financial returns:
  • Understand the outlet’s target and strive to achieve it.
  • Making sure all equipment is in good working condition.
  • Monitor all costs and recommends measures to control them.
  • Ensure all the breakages reports are followed and identify how can we reduce breakages.
  • Be responsible for saving SOHY asset/ energy/ water/ chemical and propose the saving ideas to management.
  • Understanding departments and SOHY’s product, and upsell to the guest, or recommend SOHY products to the guest.
  • Report Lost and Found immediately to Security.
• People:
  • Plan for future staffing needs.
  • Recruit in line with company guidelines.
  • Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
  • Ensure training needs analysis of Banqueting staff is carried out and training programs are designed and implemented to meet needs.
  • Conduct probation and formal performance appraisal in line with company guidelines.
  • Maintain up to date staff records and approves leave requests etc.
  • Coach, counsels and disciplines staff, providing constructive feedback to enhance performance.
  • Regularly communicates with staff and maintains good relations.
  • Establish efficient work schedules in line with labor codes.
• Financial Responsibilities:
  • Has a broad knowledge of how the business is run, focuses on the major factors necessary to ensure that the business is successful and profitable.
  • Participate in the preparation of the SOHY’s Strategic Plans, budget’s meeting, P&L meeting.
  • Establish and interprets key performance indicators to manage the department, consistently takes into accounts financial implications of business decisions and recommendations.
• Guest experience:
  • Perform Brand’s Services behaviours in daily operation basic towards the guests.
  • Develop and update department SOPs (standard Operation Procedure), JD (Job description) and implement it to enhance the guest experience.
  • Ensure the Guest Love target are met.
  • Feasibility on the operation during the peak hours.
  • Understand the digital marketing views and impact.
  • Assist with establishing and developing a highly motivated, pro-active F&B team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Responsible business:
  • Be responsible in keeping our property safe and secure.
  • Be responsible in protecting the environment such as the trees, the sea, and the special species.
  • Ensure consistency in quality of service provided in all F&B Outlets meet the minimum standards of SOHY.
  • Walk all F&B front and back of the house areas on daily basis. Notes any shortcomings and take appropriate actions.
  • Daily communication with the Culinary dept to ensure food prepared are of the agreed standards and consistent all the time.
  • Ensure consistency of quality, taste, presentation, temperature of beverage served in all F&B Outlets.
  • Ensure maximum creativity in all wines, cocktails and mocktails presentation.
  • Ensure application of procedures and regulations to staff concerning hygiene (HACCP) / fire and life safety / emergency procedures.
  • Review daily financial reports.
  • Plan of budget / forecast / CAPEX / P&L.
  • Share information from Executives Committee with F&B team.
  • Conduct daily F&B briefings, weekly F&B Meetings and other scheduled meetings for F&B department.
  • Maintain proper and adequate controls are in place specifically over purchase orders and requisitions.
  • Review F&B cost analysis to maintain in line with budgeted and forecasted figures.
  • Plan future business strategy and review ongoing action plan progress.

Job Requirement:

• University degree or above
• Have at least 10 years of experience
• Have restaurant management skills
• Good English
• Good ability to communicate with customers

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