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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Director of Food and Beverage

Vietnam, Nha Trang · Job Posted March 19, 2026
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Job Description

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

Job Responsibility

  • Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering
  • Oversees the development and implementation of departmental strategies
  • Ensures implementation of the brand service strategy and brand initiatives
  • Ensures the food and beverage/culinary operation meets the brand’s target customer needs
  • Ensures employee satisfaction
  • Focuses on growing revenues and maximizes the financial performance of the department
  • Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees
  • Provides a return on investment
  • Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations
  • Develops a food and beverage operating strategy aligned with the brand’s business strategy
  • Ensures integration of departmental goals in game plans
  • Ensures regular, on-going communication occurs in all areas of food and beverage
  • Reviews business in house and potential business in surrounding area
  • Troubleshoots potential challenges/conflicts
  • Reviews staffing levels to ensure guest service and operational needs are met
  • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors
  • Provides feedback to employees based on observation of service behaviors
  • Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns
  • Communicates critical information gained from pre- and post-convention meetings to areas of responsibility
  • Estimates food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased
  • Orders and purchases equipment and supplies
  • Reviews financial reports and statements to determine performance against budget
  • Ensures cash control and liquor control policies are in place and followed
  • Encourages calculated risk-taking to generate incremental revenue
  • Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
  • Strives to improve service performance
  • Ensures property policies are administered fairly and consistently
  • Completes disciplinary procedures and documentation according to Standard and Local Operating Procedures
  • Supports the Peer Review Process
  • Conducts annual performance appraisals with direct reports
  • Communicates and executes departmental and property emergency procedures
  • Hires food & beverage leadership team members
  • Ensures new hires participate in the department’s orientation program and receive appropriate new hire training
  • Sets goals and expectations for direct reports using the performance review process
  • Holds staff accountable for successful performance
  • Establishes guidelines so employees understand expectations and parameters
  • Ensures employees receive on-going training to understand guest expectations

Requirements

  • High school diploma or GED
  • 6 years experience in the food and beverage, culinary, event management, or related professional area
  • OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 4 years experience in the food and beverage, culinary, event management, or related professional area

What we offer

  • Opportunities for training, development, recognition
  • A place where you can pursue your passions in a luxury environment with a focus on holistic well-being
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