Assists in ensuring that all culinary activities are aligned with the overall Corporate Strategy and that corresponding hotel-level initiatives are implemented where applicable.

· Supports the development and ongoing revision of departmental Operations Manuals to ensure accuracy, clarity, and alignment with current practices.

· Conducts regular communication meetings, ensuring that departmental briefings are effective, purposeful, and scheduled as required.

· Contributes to the creation and maintenance of a comprehensive Departmental Operations Manual, outlining policies, procedures, workflows, and performance standards. Ensures the manual is reviewed and updated annually to reflect any operational changes.

· Participates in the preparation of the annual Culinary Business Plan, ensuring that Divisional Objectives are aligned with the hotel’s strategic goals and the professional development needs of the culinary team.

· Collaborates with the Executive Sous Chef in the preparation and periodic revision of the Culinary Departmental Budget, ensuring financial targets are achieved and costs are managed efficiently.

Ensures that associates extend the same high level of service to internal customers across other departments, as appropriate.

· Handles all guest and internal customer inquiries and complaints in a courteous, professional, and efficient manner, ensuring timely follow-up and satisfactory resolution.

· Maximizes associate productivity by promoting multi-skilling, multi-tasking, and implementing flexible scheduling practices to support the financial objectives of the business and meet guest expectations.

· Provides direction to associates to ensure productivity standards are met, in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.

· Maintains a strong focus on improving productivity and managing utility and payroll costs within acceptable parameters, ensuring optimal staffing deployment and energy-efficient operation of all equipment.

· Actively embraces the adoption of new technologies and equipment that enhance productivity and streamline operational processes.

· Identifies and pursues Marketing and Public Relations opportunities to enhance brand awareness and drive business growth.

· Continuously monitors and evaluates local, national, and international market trends, competitor activities, and vendor developments to ensure the hotel’s operations remain competitive, relevant, and innovative.

Assists in ensuring that all culinary activities are aligned with the overall Corporate Strategy and that corresponding hotel-level initiatives are implemented where applicable.

· Supports the development and ongoing revision of departmental Operations Manuals to ensure accuracy, clarity, and alignment with current practices.

· Conducts regular communication meetings, ensuring that departmental briefings are effective, purposeful, and scheduled as required.

· Contributes to the creation and maintenance of a comprehensive Departmental Operations Manual, outlining policies, procedures, workflows, and performance standards. Ensures the manual is reviewed and updated annually to reflect any operational changes.

· Participates in the preparation of the annual Culinary Business Plan, ensuring that Divisional Objectives are aligned with the hotel’s strategic goals and the professional development needs of the culinary team.

· Collaborates with the Executive Sous Chef in the preparation and periodic revision of the Culinary Departmental Budget, ensuring financial targets are achieved and costs are managed efficiently.

Ensures that associates extend the same high level of service to internal customers across other departments, as appropriate.

· Handles all guest and internal customer inquiries and complaints in a courteous, professional, and efficient manner, ensuring timely follow-up and satisfactory resolution.

· Maximizes associate productivity by promoting multi-skilling, multi-tasking, and implementing flexible scheduling practices to support the financial objectives of the business and meet guest expectations.

· Provides direction to associates to ensure productivity standards are met, in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.

· Maintains a strong focus on improving productivity and managing utility and payroll costs within acceptable parameters, ensuring optimal staffing deployment and energy-efficient operation of all equipment.

· Actively embraces the adoption of new technologies and equipment that enhance productivity and streamline operational processes.

· Identifies and pursues Marketing and Public Relations opportunities to enhance brand awareness and drive business growth.

· Continuously monitors and evaluates local, national, and international market trends, competitor activities, and vendor developments to ensure the hotel’s operations remain competitive, relevant, and innovative.

Minimum requirements

· Minimum of 3 years’ experience in the same position.

· Pre-opening experience is preferred.

· Background in luxury hospitality, including both resort and urban city settings.

Candidates with professional experience in Vietnam or Southeast Asia are highly preferred.

· Excellent communication skills in both spoken and written Vietnamese and English.

Minimum requirements

· Minimum of 3 years’ experience in the same position.

· Pre-opening experience is preferred.

· Background in luxury hospitality, including both resort and urban city settings.

Candidates with professional experience in Vietnam or Southeast Asia are highly preferred.

· Excellent communication skills in both spoken and written Vietnamese and English.