Job Description

Fairmont Hanoi has officially opened its doors in the heart of Vietnam’s capital, marking the debut of the Fairmont brand in the country. The 241-room luxury hotel draws inspiration from the artistry of Vietnamese lacquer, blended with the rich tones of traditional culture and the elegance of Indochinese design from the French colonial era, alongside motifs influenced by Vietnam’s dynasties.

Positioned as an urban resort, Fairmont Hanoi offers a distinctive collection of experiences, including eight dining and bar venues featuring a rooftop terrace, two indoor and outdoor swimming pools, a state-of-the-art fitness centre, and a dedicated wellness floor with an immersive spa and bathhouse.

For corporate and social gatherings, the hotel features three ballrooms — highlighted by a 1,100m² grand ballroom, along with nine versatile meeting rooms, establishing it as a premier destination for meetings, conferences, and events.

Fairmont Hanoi is set to become the city’s new social epicentre, where luxury, culture, and community converge.

Responsible for the overall beverage operations, strategy, and performance across all F&B outlets, ensuring consistency, profitability, and a high-quality guest experience aligned with luxury standards.

Operations & Team Management

• Oversee beverage operations across all outlets (restaurants, bars, banquets, IRD)
• Ensure consistency in product quality, service standards, and presentation
• Develop and standardize recipes, menu engineering, and beverage programs
• Monitor and control beverage costs, inventory, and wastage
• Lead, train, and develop beverage teams; build strong product knowledge and service capability
• Conduct regular audits, performance reviews, and on-the-floor coaching
• Collaborate closely with Culinary, Service, Finance, and Purchasing teams

Others

• Drive beverage innovation aligned with outlet concepts and brand positioning
• Support marketing initiatives, promotions, and partnerships
• Manage supplier relationships, sourcing, and negotiations
• Ensure compliance with local regulations (especially alcohol laws), hygiene, and safety standards
• Contribute to budgeting, forecasting, and business planning

Qualifications

Knowledge & Experience

• Minimum 5–7 years in beverage or F&B operations within luxury/upscale hospitality
• Strong multi-outlet experience (bars, restaurants, banquets)
• Solid knowledge of wines, spirits, cocktails, and non-alcoholic trends
• Experience in menu engineering, cost control, and inventory management
• Pre-opening experience is an advantage

Additional Information

Competencies

• Strong commercial and analytical mindset
• Creativity and awareness of beverage trends
• Leadership and team development capability
• Attention to detail and operational discipline
• Excellent communication and stakeholder management skills