Director of Restaurants and Bar

Marriott International • Vietnam, Vietnam • Posted July 12, 2026

About the Role

JOB SUMMARY

Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars, Room Service and Banquets/Catering. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

CANDIDATE PROFILE 

Education and Experience

  • High school diploma or GED; 6 years of 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 of experience in the food and beverage, culinary, event management, or related professional area.

    • CORE WORK ACTIVITIES<...