Job Location:
Anantara Quy Nhon Villas
At Avani, we're all about finding that perfect balance — between cool and kind, design and function, service and privacy. We've built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.
With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you'll fit right in here.
Planning and Organising
- Contribute to the development of the Complex strategic and marketing plans and prepare the annual Food & Beverage business plan and budget covering Anantara Quy Nhon Villas, Avani Quy Nhon Resort, and the F&B service aspects of The Vietage by Anantara.
- Ensure all brand standards are consistently met across outlets and The Vietage.
- Analyse performance trends, guest feedback, and market dynamics to guide menu innovation, pricing, and promotional strategy.
- Stay abreast of emerging concepts, technology, and equipment that enhance efficiency, sustainability, and guest experience.
Operations
- To be aware of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service, choice, and value for money.
- Oversee daily operations of all restaurants, bars, culinary service teams, in-villa dining, and banqueting to ensure excellence, profitability, and consistency.
- For The Vietage by Anantara, provide leadership oversight to the onboard Service Manager, ensuring alignment in culinary direction in conjunction with the cluster Executive Chef, beverage curation, guest experience standards, and cost management.
- Supervise the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
- Take personal responsibility for maximizing quality levels of product and service, and guest satisfaction.
- Enforce hygiene and safety standards in line with brand standard Food Safety Management System (FSMS) checklists and HACCP requirements in conjuction with the cluster Executive Chef.
- Ensure preventive maintenance, asset care, and sustainability practices are implemented effectively.
- Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists, and liaise with local suppliers.
Administration & Leadership
- Build and sustain a high-performance culture through effective recruitment, coaching, and development.
- Liaise with P&C in all employee matters including interviewing and hiring, employee orientation, performance appraisals, coaching, counselling, and dismissal if necessary to ensure appropriate team structure and productivity.
- With the assistance of P&C, identify training needs and develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels.
- To be a sales champion for the hotel, generating and following up on business referrals and potential sales leads to maximize business for the hotel.
- Above all, to lead by example through hands on approach to motivate our Associate to excel.
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