Assistant Director of Food & Beverage at Accor

Hà Nội, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

05 Mar, 26

Salary

0.0

Posted On

05 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Financial Analysis, Cost Control, Service Standards, Communication, Problem Solving, Teamwork, Guest Experience, Coaching, Training, Operational Management, Staffing, Hygiene Compliance, Performance Evaluation, Promotional Activities, Upselling Strategies

Industry

Hospitality

Description

Company Description The Fairmont Hanoi will open in the Vietnamese capital in February 2026, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi! Job Description The Assistant Director of Food & Beverage (Asst. DoFB) supports the Director of Food & Beverage in leading the division to achieve operational excellence, guest satisfaction, and commercial success. This role assists in driving strategic initiatives, enhancing service quality, developing talent, and ensuring smooth day-to-day operations in all dining and bar venues. Business & Operational Performance • Assist the DoFB in preparing budget, forecast and long-term business plans. • Review monthly financial performance (P&L, cost control, revenue opportunities) and provide recommendations to address gaps. • Support venue leaders in maximizing profitability while ensuring compliance with brand standards. • Partner closely with Director of Culinary to ensure alignment between food concepts and operational delivery. • Monitor sales performance and support the development of promotional activities and upselling strategies. • Conduct outlet walkthroughs to ensure quality, hygiene, safety and service standards are consistently met. • Analyze guest feedback (direct and online) and support improvement initiatives to elevate guest experience and audit results (LQA, Forbes). • Ensure policies, procedures, and standard operating guidelines are adhered to and updated as needed. Leadership & People Development • Support the DoFB in leading, motivating, and empowering the division to deliver Fairmont’s values and an exceptional colleague experience. • Drive a culture of accountability, teamwork, and continuous improvement. • Participate in recruitment, onboarding, and succession planning for the division. • Conduct regular coaching, feedback, and performance evaluations with outlet managers and supervisors. • Identify development needs and coordinate training for skill enhancement and career progression. • Foster high colleague engagement and ensure a positive working environment. Team & Resource Management • Oversee daily operations in absence of the DoFB to ensure smooth service delivery. • Approve staffing guides and manage manpower planning and scheduling based on business needs. • Ensure professional grooming, discipline, communication and team morale are consistently maintained. • Lead departmental meetings to communicate priorities, gather input, and resolve operational issues. • Support weekly operational inspections with Hygiene, Housekeeping and Engineering to ensure compliance and upkeep of venues. Qualifications Knowledge and Experience • Diploma in Hospitality / Food & Beverage Management preferred • Additional F&B professional certifications are an advantage • Minimum 3 years’ leadership experience in premium/luxury hotel F&B operations • Solid understanding of financial analysis, cost control and service standards • Excellent written and verbal communication in English; other languages beneficial • Strong computer skills (Excel, Word, PowerPoint); familiar with POS & restaurant systems Competencies • Strong leadership and relationship-building skills • Service-oriented with attention to detail and guest experience • Effective communicator with strong problem-solving capability • Able to work under pressure and handle multiple priorities • Hands-on, results-focused, and proactive • Confident, well-presented and professional at all times • Collaborative, supports cross-departmental teamwork

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Responsibilities

The Assistant Director of Food & Beverage supports the Director in achieving operational excellence and guest satisfaction. This role involves driving strategic initiatives, enhancing service quality, and ensuring smooth operations across all dining and bar venues.