Saint Blanquat & A. is a professional Human Resources & Management Consultancy based in Cambodia. We are recognised in Cambodia for our capacity to hunt the highest profiles for CEO, Managing Director and other senior and middle management positions. We study profiles, identify skills and reflect individual and collective processes to maximise the efficiency of organisations. We work at international standards and our approach is completely confidential.
Company Industry
Human Resources
No. of Employees
#7B, Street 81
Phnom Penh
Job Detail
Type of Employment
Full time
Job Location
Salary Range
$1500 - $2500
Job Reference No.
Job Category
Business & Strategic Management
Company Industry
Food & Beverages
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Director Food & Beverage

Summary of Position

Our client is one a luxury resort in Cambodia. They are looking for an Director of Food and Beverage who will be responsible for managing all the food & drink quality and supervise / coordinate all related culinary activities, select and develop cocktail recipes, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in department and ensure best practice methods are implemented and adhered to in relation to costing, pricing, and inventory.  He/she will be based in Kep, Cambodia. 

Main Duties and Responsibilities

Staff and Team Performance

  • To take full responsibility for resourcing and managing all aspects of the restaurants to ensure there is a motivated and skilled workforce and all direct reports fully understand their roles.

  • Ensure there is consistent, regular resource planning to meet the needs of the business.

  • Establish & maintain lines of control and delegate responsibilities as appropriate.

  • Lead and manage restaurant staff, through the establishment of high ethical and professional standards, goal setting, coaching and developing, and performance reviews.

  • Work closely with the Staff in training staff on excellence in food service and preparation.

  • Motivate and inspire team members to achieve outstanding results.

  • Practice a policy of equal opportunity employment.

  • Be the lead coach and advisor in dealing with performance and HR issues.

  • Conform with company HR policies.

Reporting and Financial

  • Provide the GM with the requested and required daily, weekly and monthly reports.

  • Be ultimately responsible for the accuracy and integrity of reconciling all cost and revenue related reports.

  • Work with the General Manager in the creation of the annual operations and sales budgets for the business unit.

  • Responsible for achieving sales and operating cost budgets for the business unit.

 Supplier relationship

  • Negotiate competitive pricing and terms of payment with suppliers in regards to all required inventory relevant to the kitchen side of the restaurants.

  • Ensure regular meetings are held with key suppliers and business contacts to ensure good relations and build rapport and reputation.

Marketing and sales

  • Endeavour to achieve pre-established sales targets.

  • Lead the development of competitive specials and product offers for promotions and marketing initiatives.

  • Recognize new opportunities to grow revenue.

  • Write interesting and informative articles profiling The Restaurants and Kep in newsletters and social media platforms.

Guest satisfaction

  • Lead the staff in delivering excellence in culinary and dining experiences.

  • Develop menu and food offerings that are acknowledged by the customers and highly regarded in the industry.

Product development and product research

  • Become familiar with the food and beverage offerings of the competitors within the destination.

  • Undergo competitor product and pricing analysis, where possible.

  • Review, revise and refresh The Restaurants dining offering on a regular basis.

Safety and risk

  • Ensure that restaurants exposure to risk is minimized and health and safety issues are given paramount attention.

  • Assess and report on all external risks (e.g weather, destination overcrowding) etc and develop strategies to minimize exposure to those risks.

  • Ensure the Emergency Response Plan is understood by all staff.

  • Conduct regular training and awareness sessions to ensure all staff are prepared for emergencies.

Reporting to

  • General Manager

Other Requirements

  • Strong restaurant background preferred rather than hotel only experience.

  • Strong competency in international & Asian cuisines as well.

  • Strong spoken & written English. Other languages are a plus: Mandarin, Japanese, French, Spanish.

  • Must be able to commit to long working hours as required.

  • Excellent written and verbal communication skills, including an ability to write procedures and reports, respond to customer concerns and queries.

Application Deadline

This employer is still looking for candidates. Send your application now.

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Any enquiries? Call us : 023 22 44 22