Director of Food

Posted 20-Jan-2025 (MST)_
- _Capella Hanoi_
- _Full Time_

**JOB SUMMARY**

The Director of Food & Beverage (DoFB) holds the key leadership of the Food & Beverage Division. As a member of the Guidance Team (Executive Committee), the DoFB provides the leadership, vision and strategic direction in continuous improvement of operation standards to ensure that the hotel delivers stellar level of service standards to all guests and achieving long term financial performance of the Division.

**THE ROLE**
- A member of the Guidance Team (Executive Committee), participates and contributes in the preparation and development of the Hotel's strategic and Business Plan.
- Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
- Communicates expectations, recognises performance, and produces consistent desired business results.
- Ensures strict compliance to all policies and standard operating procedures set by the hotel and Corporate office.
- Inspiring and empowering team members to provide extraordinary and engaging service to all guests.
- Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
- Participates and contributes to the Risk Management Committee in the review of Fire & Life Safety preventive programs and Crisis & Emergency preparedness initiatives.
- Assume full responsibility for the efficient operation of the F&B Division to deliver a cost effective operation and guest satisfaction in line with the company's brand standards.
- Fully embrace all brand initiatives, ensuring all aspects of established programs are adopted and implemented throughout the operation.
- Continually focus on the rejuvenation of Experiences by keeping abreast of industry trends and practices, update knowledge and skills to improve the product and service offering.
- Coordinate and work closely with Executive Chef to improve food concepts, restaurant strategies to keep up with latest industrial trends and customer profiling.
- Ensure that the restaurants and bars are prepared for service at the designated times and that all pre service activities by restaurant management have been carried out.
- Responsible for establishing and updating the Standard Operating Procedures of the Rooms Division and to suggest or make amendments according to business situation to maximize operation performance.
- Control loss, abuse or breakage of all operating equipment and to ensure correct handling and storage of such items.
- Ensure all food and beverage outlets are adequately supplied with linen, stationary and any other items needed for service.
- Review and prepares information required for monthly financial reporting and budget forecasting.
- Make sure that all documents related to operation of the department are kept up to date and that all records are correctly maintained and filed.
- Ensure that all reports, schedules and correspondence are completed accurately and submitted within the stipulated time frame.
- Maintain an up to date knowledge of the hotel daily services, activities, promotion, and event. Effectively communicate and update all team members on any changes to ensure guests receive up-to-date information.
- Be the champion of the local culture, heritage sites and trends by keeping up-to-date with the city's happenings, area surrounding the hotel to provide recommendations and directions for the guests.
- Monitors and review the most saleable items to give feedback to management. Proactively come up with sales strategies and promotion to upsell menu items to drive profit generation for the department.
- Keep informed of VIP and special attention guests reservations and ensure that the preferences are well communicated within the team.
- Drives cross-selling and upselling of hotel's products and services noting special promotions and events to maximise revenue performance.
- Periodically check in with guests to ensure satisfaction with each food course and/or beverages. Personally reach out to engage with the hotel's VIPs to build and maintain strong relations.
- Handling complaints and resolving service 'Glitches', keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
- Establishes and constantly update the Standard Operating Procedures in accordance to the hotel standards and business level by initiating improvements to improve efficiency of work and performance.
- Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
- Coordinate with Training Manager in implementing periodical Standard Operating Procedure and Audit testing and trainings.
- Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver e