Restaurant Manager/assistant Restaurant Manager/assistant Banquet Manager Toàn thời gian

3C Ton Duc Thang Street,District 1Ho Chi Minh City,Vietnam
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Mô Tả Công Việc

To achieve departmental goals, in terms of Guest Satisfaction, financial targets, training and high employee morale.
1. Food & Beverage Department
1.1. Outlet operation
• Develop Standards & Procedures, in keeping with the hotel policies and procedures
• Ensure all the staff carry out the tasks according to the S&P
• Complies with the hotel specific, guidelines of Starwood Guests Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations
• Manage outlet service
• Manage cash handling procedures
• Oversee the preparation of daily banking and cash flow reports
• Instruct staff in credit policies and facilities
• Establish cash security procedures
• Manage the maintenance of equipment
• Monitor standards of guest facilities and services
• Control stock and monitor stock security procedures
• Take part in menu and wine list creation

2. Management/strategic planning
2.1. Take part in Strategic Planning and Development
• Take part in the preparation and planning and department/unit/outlet goals and objectives
• Access sales and marketing data
• Participate in the preparation of strategic plans and operation plans.
• Determining a purchasing plan, according to the financial budget of the outlet.
• Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business
2.2. Assist with the Planning and implementation of sales & Marketing Strategies
• Assist with the preparation of sales and marketing plans
• Assist with the development of new products and services
• Assist with the development of marketing strategies
• Assist with the evaluation of sales and marketing activities
2.3. Consider Economic/Political Social Issues Relevant to the Department
• Take into account external economic issues when planning and making decisions
• Anticipate economic business level fluctuations
• Monitor information and trends in the industry
• Interpret economic data
2.4. Consider Tourism Issues Relevant to the Department
• Consider political and social influences on business
• Analyze tourism data
• Liaise with relevant parties
• Identify major environmental quality management systems
3. Finance Management
3.1. POS. systems (Captain orders, shift change control of cash)
• Control and check daily operation of all POS. systems
• Ensure that all Cash floats and all systems are as per the P&P of the accounting department
• Ensure that all Checks are posted accurately to the appropriate codes and departments
• All canceled dockets are to be summarized on the void and canceled summary and signed
3.2. Manage Financial Matters
• Assist with the management of department finances
• Prepare and monitor accounts of the unit/ outlet
• Prepare and manage unit/ outlet budgets
• Monitor, analyze and report variations from the budget
• Prepare unit/ outlet performance reports
• Perform and interpret ratio analysis
• Analyze trend data
• Make pricing decisions in cooperation with director of F&B
• Analyze sales mix

4. Purchasing/Stock
4.1. Manage Purchasing & Stock Control
• In conjunction with the Purchasing Manager/ Director develop and monitor the implementation of purchasing procedures
• Develop purchasing specifications
• Asses tenders for goods and services
• Negotiate prices and terms of purchase
• Prepare budgets for purchases
• Establish economical order quantities
• Develop stock control procedures
4.2. Supervise Purchasing & Stock control
• Monitor the implementation of purchasing procedures
• Monitor the implementation of stock control procedures
• Prepare and interpret stock reports
• Purchase stock/ inventory according to purchasing procedures and specifications
• Handle and store stock according to stock control procedures
5. Human Resources
5.1. Certificates
• Be certified in TSW, MFT, SOFT SKILLS and other management skills
5.2. Training
• Training, development and rostering of staff.
• Determining and implementing ongoing training needs for associates at different levels.
5.3. Manage Work Operations
• Coordinate work operations within the department/ unit/ outlet
• Develop performance standards for operations in the department/ unit/ outlet
• Assess work operations and prepare plans to implement change when required
• Coordinate between other departments/ units
• Monitor productivity of the unit
5.4. Manage Industrial relations
• Prevent and resolve grievances
• Counsel staff and prevent work related problems
• Resolve disputes
• Discipline staff
5.5. Staff Management
• Determine and plan for future staffing needs
• Recruit staff and carry out interviews
• Prepare staff rosters
• Facilitate multi-skill ensuring maximum flexibility of staff rotation to busy areas all exercised
• Maintain up-to-date staff records
• Customize position profiles for your area of responsibility using the Starwood Human Resources Management System
• Manage staff training and development using Starwood Human Resources Management System
• Assist with the planning and delivery of orientation programs
• Implement staff performance appraisals
• Carry out exit interviews
5.6. Supervise Staff
• Provide ongoing advice and support to staff under your supervision
• Supervise staff performance
• Implement appropriate management practices that provide staff motivation and communication
5.7. Instruct Staff (One to One)
• Provide one to one instruction to staff members when required
6. Menu Knowledge
6.1. Menu
• Good command food product and menu knowledge.
• Consult with Executive chef, regarding menu planning and delivery of service.
• Total knowledge & understanding of Food Preparation Standard & Procedure.
• Continually examine goods for quality and quantity
6.2. Drink list
• Good command of beverage knowledge
• Good Knowledge of Wines, Spirits and Cocktail Recipes
• Implement beverage service skill
7. Guest Service/Sales
7.1. Manage Guest Service
• Ensure that service is carried out in accordance with SOP.
• Responsible for guest and staff satisfaction in the outlet.
• Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.
• Manage the delivery of high quality service to guests
• Manage the development and implementation of guest service strategies
7.2. Manage the Sales and Promotion of Products and Services
• Understand Starwood SPG plans.
• Continually develop sales and promotional strategies for the Hotel’s products and services
7.3. Guest Service/ Relations
• Make appropriate recommendations to guests.
• Deliver high quality service to guests
• Ensure guest needs and reasonable requests are met
• Seek opportunities to continually improve guest service
• Abide by the Starwood Guest Satisfaction System
• Establish and maintain effective guest relations
• Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image
• Communicate with guests in a manner which promotes goodwill, trust and satisfaction
• Take appropriate action to resolve guest complaints
• Make sure all questions are well taken care of and personally check guest satisfaction of all questions
7.4. Sell and Promote Products and Services
• Sell the hotel and Le Meridien’s products and services using-selling and suggestive selling techniques
• Promote the hotel and Le Meridien’s products
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
8. Computer
8.1. Maintain Computer Systems
• In conjunction with Information Systems Manager and Director of F&B:
• Maintain security of data
• Resolve systems and equipment problems
8.2. Human Resources Computer Programs
• Access and use the Starood Human Resources Management Systems
8.3. Food & Beverage Computer
• Know how to use DELPHI banquet sales computer system
• Access and use MICROS cashier system
• Access and use Food & Beverage computer programs
8.4. Word Processing
• Access and use word processing computer packages
9. Safety/Cleaning/Maintenance
9.1. Manage Safety/ Cleaning/ Maintenance
• In conjunction with the Safety/ Security Manager manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet
• In conjunction with appropriate personnel manage the development and implementation of cleaning/ maintenance programs for the department/ unit/ outlet
9.2. Maintain a Safe and Secure Working Environment
• Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
• Initiate action to correct a hazardous situation and notify supervisors/ managers of potential danger
• Adhere to the hotel’s security and emergency policies and procedures
• Be familiar with property safety, current first aid fire emergency procedures
• Log security incidents and accidents in accordance with hotel requirements
9.3. Cleaning/ Maintenance Programs
• Adhere to hotel cleaning and maintenance programs
• Ensure a high level of cleaning is maintained in your work area
10. Communication/General
10.1. Meeting
• Attend and conduct departmental, and Interdepartmental meetings
• Conduct daily pre meal meeting with Dining Room associates to keep them informed of updates, new directions, policies and procedures and daily menu items
10.2. Develop Communication/ Administration Systems and Procedure
• Develop, implement and monitor hotel communication systems and procedures
• Develop appropriate administrative policies and procedures in accordance with hotel goals and guidelines
10.3. Manage Working Relationships
• Prepare and conduct meeting and group presentations to keep staff/ management/ other parties informed of hotel operations and other relevant issues
• Plan team systems and structures
• Set team goals in consultation with team members according to hotel/ department goals, policies and practices
• Manage cross cultural communication
10.4. Maintain and Implement Effective Interpersonal Skills
• Maintain personal presentation to hotel and Sheraton standards
• Demonstrate professional attitude and behavior at all times
• Analyze, evaluate and improve your personal performance on a continual basis
10.5. Quality Systems
• Apply hotel quality assurance principles
10.6. Comply with all Hotel and Corporate Guidelines
• Abide by the Le Meridien Code of Conduct
• Abide by the Le Meridien Employee Handbook
• Abide by both the Hotel and Le Meridien policies and procedures
10.7. Communication
• Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
• Deal effectively with guests and workplace colleagues from a variety of cultures
• Work effectively in a team
10.8. Administration Procedures
• Prepare and maintain files, reports, letters, memorandums and other relevant business documentation
• Ensure a daily logbook for the outlet is maintained with information as to covers, revenues, special events, quest praise and complaints and other notes happenings. The logbook is left every night for Director F&B’s information & signature
• Ensure all reporting and servicing deadlines are met on a timely basis
10.9. Other Tasks
• Carry out other tasks as directed by your Section Heads
• Adhere to EHC guidelines at all times

Yêu Cầu Công Việc

College Certificate
Technical course in F&B management, Minimum 3 years full time course
Working experience in a similar position in a 5 Star Hotel for 2-3years
Good leadership skills / good training conducting skills /Strong organization skills
Open minded and outgoing personality

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