Situated in the city center at one of Phnom Penh’s exclusive areas, Sunway Hotel is a 4-star international chain hotel, comprising of 138 spacious guest rooms and suites as well as 10 meeting rooms. Surrounded by lush greenery amidst colonial buildings, the hotel is a walking distance to Mekong river front, major shopping, ministries, embassies, banks and tourist attractions and it is only 20 minutes drive from Phnom Penh International Airport.

• Holding Bachelor degree related hospitality
•  Efficiency of Spoken and written English language
•  Able to Chinese/Japanese/France/Korean language is a plus
•  At least Three year experience in Food & Beverage Manager
•  Self confidence and good personality
•  30 – 45 year old
•  Male/ Female

• Directs and organizes a team and an operation oriented towards customer service in the restaurants, bar, room service, banquet and catering within the scope of the budget and well defined management direction and ensure the maintenance of top quality service to all guest.

•  Liaises and work closely with Executive Chef/ Sous Chef on establishing menu prices within the industry and competitor structure while achieving financial revenue and cost objectives.

• Ensure that banqueting prices are in conformity with market acceptance and in line with average check and revenue budget.

• Determine and establish budget submission, Capital Expenditure, operating expenses, marketing cost and related financial forecasts in relation to departmental business growth and requirement.

• Submit all relevant report and attend meetings timely and as required.

• Keep records of

               -  Financial results (revenue and cost of sales)

               - Banquet business leads, existing and potential accounts

•  Maintain statistics, charts, A&P collateral and all other departmental reports for reference.

• Perform systematic and periodical spot check and inspection of all the F&B areas (Banquet store, outlet store, bar pantries, side station etc.) and initiate immediate corrective action as required.

•  Establish and update a competitive pricing survey on generic ala carte, wine and beverage items with competitive 4 star hotels on an annual basis.

•  Participate in menu engineering when formulating new ala carte menus, set menus and Chef Specialty dishes
• Supervise and update relevant pricing and itemize details timely for outlets points of sale station.

• Ensure that all mandatory regulations and standards set by the Hotel or local authority are adhered.

• Responsible for controlling wastage, breakage and replacement purchases within the department.
• Responsible on the following:-

                 - Training and implementation of all departmental standard operating procedures (SOP)

                 - Visible in the outlets during the peak or service period

                 - Welcome and usher VIP guest to outlets or function venue

• Handle complaints and guest suggestion tactfully and initiate the necessary service recovery within scope of authority.

•  Plan and establish a quarterly F&B Promotion calendar and initiate the necessary marketing collateral and effort in line with the hotel’s overall objective.

• Supervise the necessary theme decoration, set up, logistics and entertainment where necessary for F&B events organized by the hotel.

•  Supervise all departmental and outlet training programs, needs analysis and liaise with HR Training Department for support.

•  Performs Human Resource related functions such as recruitment, staff conflict and disciplinary matters professionally. Consult with Human Resources Manager or EAM/ General/ Hotel Manager, if necessary.

• Ensure grooming standards and the use of English medium while at work is adhered by all department staff.

•  Co-ordinate effectively the vacation and leave plan, time sheet, casual and overtime request to ensure maximum productivity.

•  Ensure that all departmental staffs are aware of the hotel’s policies and procedures, Employee Handbook and comply as required.

• Ensure a positive working environment, portray a professional, matured and approachable disposition at all times and instill teamwork amongst own and inter related departments.

• Co-ordinate Staff Appraisal as per required Key Performance Indicators and operating standards.

• Undertake regular staff briefings and meetings to ensure key information are cascaded to all rank of staffs.

• Propose vertical and horizontal staff movement to increase productivity and multi tasking.

•  Participate in external industry Food & Beverage or Catering Organization to establish networking and profile.

•  Participate and take active role in the hotel’s Emergency Response Team function and ensure implementation of process flow (where necessary) and compliance by staffs.