05 working days or 40 hrs per week.
Social - Health Insurance per labor law.
Pre-Opening Allowance ( when open, Service charge Bonus will apply ).
Meal Allowance on duty (03 meals per day if stay at staffhouse).
Uniform.
Free Accommodation at nice, modern and comfortable staff house.
Can enjoy Fitness facilities at staffhouse daily.
Telephone allowance (depend on positions).
On board Travel expense support.
Employee of the Month/Quarter/Year Award.
Birthday Celebration.
Year end Bonus, KPI Bonus.
Year End Party.
International working environment with many Expatriates.
Free to attend English Courses at the Hotels to improve your communication skill.
Special discount with Accor property after 06 months of employment.
Excellent opportunities for Career Development with Accor Group as it is # 1 in Asia & Vietnam in term of number of managed property. At the moment, Accorhotels group has around 4300 hotels over the world in 100 countries. In Vietnam, Accor has 25 hotels from The North to the South, in 2019 we open 10 more hotels in Vietnam.

General mission:

Be responsible for overall supervision and coordination of all activities of personnel engaged in operation of the Event section.

Responsibilities & Means:

To ensure proper coordination with F&B Kitchen, Housekeeping, Engineering and other departments for all necessary arrangements and preparation for each function based on the Event orders.
To perform any other duties as assigned by your supervisor in a timely and efficient manner.

Administrative Responsibilities:

To control part-timers for specific function and check attendance of all permanent and casual staff.
To maintain proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
To make frequent suggestions to Hotel Management in reference to improvement of general operation, cost control and profitability.

Technical Responsibilities:

To set up and serve in function in accordance with Standard Operating Manual.
Be in charge of repair fixtures, fitting and banquet operating equipment, initiate maintenance request as necessary.
To maintain establishment of par stock for operating supplies to ensure smooth operation.
To participate in daily briefings and monthly communication meetings to discuss various aspects of service and preparation.
To follow control procedures for billing before and after service.
To implement and enforce safety regulations and hotel rules.

Commercial Responsibilities:

To welcome host of function and assist any last minute changes or arrangement in the absence of Event Manager.
To attend to guest complaints, requests or inquiries regarding food and services and immediately take all required corrective measures.
To be ready and responsible when assigned to perform any other duties as designated by superiors.

Thorough knowledge of F&B and customer service.
Ability to interact with customers, colleagues. 
Problem solving, reasoning, motivating, organizational. 
Communication English. 
Graduated from Vocational/College/University preferably in Hotel Management, Food & Beverage, or related field. 
2 years related experience preferably in international 4-5 star hotel/resort, including supervisory experience, or an equivalent combination of education and experience. 
Outlet Captains with good background will be considered to interview.