Main Job Responsibilities: Responsible for managing all F&B operations and for delivering an excellent guest experience. Forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement Job Duties: • Managing food and beverage operations within budget and to the highest standards • Leading F&B team by attracting, recruiting, training and appraising talented personnel • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards • Preserve excellent levels of internal and external customer service • Design exceptional menus, purchase goods and continuously make necessary improvements • Identify customers needs and respond proactively to all of their concerns • Establish targets, KPI’s, schedules, policies and procedures and develop and maintain department manual (SOP’s & P&P’s) • Provide a two- way communication and nurture an ownership environment with emphasis in motivation and teamwork • Comply with all health and safety regulations • Report on management regarding sales results and productivity • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day • To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. • To confirm all details relative to group functions with meeting/banquet planners. • Supervision of daily paper flow including Proposals, and Function Contracts. • Completion of monthly forecast. • Conducts weekly F & B meeting and attends Department Head meeting. • To assist in menu planning and pricing. • Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. • Assure the maintenance of bar control policies. • Assure completion of requisitions where deemed necessary. • Assure the completion of weekly schedule and shift duties while: a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent • Completion of monthly inventory. • Assure timely completion of function bills. • Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. • Purchasing of purchase requirements of small wares, linens requirements etc. • Directly responsible for larger groups…overseeing medium and smaller groups: • Ensuring that services meet customer specifications. • Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. • Work with the Chef, Assistant Manager of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. • Establish a rapport with groups to ensure guest satisfaction and repeat business. • Minimize number of customer complaints. • Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. • Staff professional attitude and proper meeting Company appearance and uniform standards. • Teamwork-Relations with co-workers and management. • Quality of Food & Beverage services and department phone handling. • Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. • Proper termination procedures must be followed. • Personal development and growth. • Discipline of personnel when required. • Responsible for overseeing all scheduling within the department. • Participation towards overall Maintenance and cleanliness. • Achieving service that exceeds expectations. • Overall maintenance of the operation at a level in keeping with the standards prescribed. • Minimize the number of Workmen's Compensation claims. • Report any deficiencies in equipment and facilities. • Be available to Hotel Staff at all times in case of emergency. • Must have a complete knowledge of Fire Procedures. • All other duties as directed by Resident Manager or the Chairman

Skills and Qualifications: • Experience in the position or relating fields • Female or Male , willing to Stay at Sihanouk Ville. • At least 5 year working experience • BA or MBA or related field. • Proven food and beverage management experience • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) • Ability to spot and resolve problems efficiently • Mastery in delegating multiple tasks • Communication and leadership skills • Up to date with food and beverages trends and best practices • Ability to manage personnel and meet financial targets • Guest-oriented and service-minded • Culinary school diploma or degree in food service management or related field • Good communication skill • Willing to work in challenging environments • Be able to work under pressure • Honesty, hardworking and flexible. • Working location : Sihanouk Ville * Leave Entitle : - Working Time : Monday- Saturday ( 8 hour per day) - Leave : (Day Off , PH, AL 18day, Special Leave, Sick leave, Maternity Leave, Unpaid Leave) * Benefit & Allowance : - Free 3 meal food allowance per day - Free Accommodation and Transportation - Free Insurance (Health & Medical care) - Free uniform - Annual Salary Increase - 13th Bonus Allowance - Phone & Gasoline & Entertainment fee Allowance - Annual Staff Party & trip along island 3 time per year - Working with friendly management and colleagues staffs. - Working at fresh life with beautiful beach and environment. - Working at our Resort, staffs will enjoy of fresh life environment with beauty beach and surrounding of natural forest. ** Working location : at Sihanouk Ville