Mô tả công việc
1. Ensure that hotel Policies and Procedures and Minimum Standards are adhered.
2. Monitor service and food and beverage standards and work with F&B Executive and Executive Chefs to take corrective action where necessary.
3. To assist on special projects assigned to him by the General Người quản lý and Executive Chef.
4. Liaise with the Executive Chef concerning food matters and assist him in the task when required.
5. To manage all outlet with the guide and assistant of the senior team.
6. Follow established guest service standard which meet the need of the target market and which are in line with the operating ý tưởng of the outlets.
7. Identify market needs of local market to provide timely report to the management for action.
8. Assist in bringing all staffs up to date with market needs and xu hướng and ensuring that their product meets these requirements.
9. To assist in the planning and implementation of effective marketing plans to ensure maximum revenues and profits.
10. Ensure the training and development of staff so that they are able to operate independently and effectively.
11. To assist in planning and implementing effective training program for their respective employees.
12. To ensure in maximizing productivity and employee morale and in maintaining discipline.
13. To submit the necessary forms and monthly reports to the General Người quản lý in timely manner.
14. To attend various Monthly meetings conducted by General Manager.
15. To set a good example to his/her staff, be responsible for their hygiene, grooming, punctuality, roster, behavior and disciplines, etc…
16. thử nghiệm on the weekly duty roster and make daily report.
17. To have a very good knowledge of all F&B items on the menu.
18. To make sure that all food and drinks are properly prepared according to standard presentation before serving.
19. To thử nghiệm on the set up of all stations and displays; following the instructions of his/her superior and accordingly.
20. To carry out the proper outlet opening & closing procedures.
21. To ensure all equipment are working properly and in good conditions. To inform Maintenance immediately in case any equipment is out of order (phiếu yêu cầu).
22. To make all requisitions, obtain the right approval, and ensure the ordering and receiving system is properly carried out.
23. To be responsible for cleanliness of all restaurant area.
24. To check and responsible for the inventory, shortage, spoilage, breakage and damages of the restaurant.
25. To handle guest’s comments and complaints professionally. Rectify wrongdoing and demands. Inform his/her superior of the situation if serious or unable to deal with, and report to General Manager
26. To handle and complete any ad hoc assignments from the management.