Food & Beverage Manager A-la Carte Restaurants at Accor

, An Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

0.0

Posted On

18 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

F&B Operations Management, People Leadership, Financial Budgeting, Cost Control, Guest Experience Management, Inventory Management, Food Safety & Hygiene, POS Systems, Banqueting, Service Quality Control, Manpower Planning, Problem Solving

Industry

Hospitality

Description

Company Description Located on the pristine shores of Phu Quoc Island, Rixos Phu Quoc is a luxury beachfront resort that brings the renowned Rixos all-inclusive hospitality experience to one of Vietnam’s most beautiful destinations. Combining world-class service, refined design, and vibrant lifestyle experiences, the resort offers guests an exceptional escape with premium accommodations, diverse culinary concepts, wellness facilities, and immersive entertainment. As part of the globally recognized Rixos Hotels & Resorts, our team is dedicated to delivering outstanding guest experiences while fostering a dynamic and inspiring work environment. At Rixos Phu Quoc, we value passion, professionalism, and collaboration, empowering our colleagues to grow and thrive in a culture built on excellence in hospitality. Job Description 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. Qualifications Qualifications & Skills Diploma or Bachelor’s degree in Hospitality Management or related field preferred. Minimum 5–8 years of progressive experience in Food & Beverage operations, with at least 2–3 years in a managerial role within luxury hotels or upscale resorts. Strong operational knowledge of restaurants, bars, and banqueting. Solid understanding of food, beverage, wine, and service standards. Proven leadership and people management capabilities. Good financial awareness, including cost control and revenue tracking. Strong communication, interpersonal, and problem-solving skills. Proficient in POS systems, inventory management, and reporting tools. Fluent in English; additional languages are an advantage. Flexible to work varied schedules, including weekends and holidays. Additional Information What We’re Looking For A proactive leader with strong integrity and professionalism Someone who thrives in a fast-paced hospitality environment A team player who values collaboration and guest satisfaction A professional committed to continuous improvement and service excellence Benefits: Competitive salary and performance-based incentives Accommodation and meals provided Opportunities for professional growth within the Rixos and Accor network Access to world-class resort amenities Rixos Phu Quoc is committed to diversity and inclusion and welcomes applications from all qualified candidates. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

Oversee the daily operations of all food and beverage outlets, including restaurants, bars, and banquets, to ensure luxury brand standards. Lead and develop the F&B team while managing financial performance, cost controls, and guest satisfaction.