14/01/2025
Permanent
20 Mil - 35 Mil VND
1 - 3 Years
Manager
14/01/2025
1. Work with Sorae & Sens Restaurant:
- To maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
- To rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
- To maintain an effective orientation program for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
- To motivate, educate, develop staff on a continuous basis overall maximum efficiency.
- To minimize guest complaints, but if they should occur, to take remedial action immediately.
- To ensure all guest are served promptly.
- To check on the mise-en-place daily.
- To ensure maximum guest satisfaction.
- To stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
- To be constantly searching for ways and means to improve the smooth operation of their restaurant.
- To liase with fellow management on quality and cost control of food and beverage items.
- To maintain accurate job description.
- To ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
- The cleanliness, tidiness and orderliness of their restaurant are of the utmost importance.
- To build a good relationship with guest or regular patrons.
- To handle any guest complains effectively and diplomatically.
- To maximize sales and revenue by providing good service and motivating staff to upsell.
- Able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
- To control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
- To control the labour cost by scheduling to minimize wastage of manpower.
- Maximize profitability by proper utilization of seating capacities.
- To introduce and implement promotions periodically to increase sales.
- To control breakage and pilferage of all operating equipment.
- To ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.
- To attend the weekly F&B meeting and service meetings.
- To conduct briefings to ensure that all information is disseminated down the line.
- To communicate all items not available or seasonable on the board for staff’s reference.
- To communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
- Check proper staffing of the restaurant.
- Ensure adequate supplies of operational equipment.
- Check restaurant for cleanliness and hygiene.
- Conduct briefing, check uniform and grooming of the staff.
- Greet guest (wherever possible).
- Is aware of the proper arrangement and presentation of food and beverage service to the guest.
- Should it be necessary to adapt hands on management style.
- Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
- Ensure a constant standard for maximum guest satisfaction in their restaurant.
- Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
- Communicates with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
- Review staff performance especially on inaction and deviation on a regular basis.
- Properly delegate responsibilities to their supervisors, according to their discretion and with proper instruction.
- Standard checklist for orientation program for staff.
- Continued on the job training for staff.
- To conduct briefings whenever deemed necessary.
- A schedule for maintenance and service to be maintained.
- To conduct periodical staff meetings and encourage two-way communication.
- To maintain and conduct a good relationship with their staff.
2. Other tasks:
- Perform other tasks as assigned by Superior.
1. Academic Background: College or University graduate, preferred in Business Administration, Hospitality,…
2. Working Experience: Have 2 years of working experience in the same position.
3. Computer Skills: MS Office (Word, Excel, Power Point, Outlook)
4. Language Skill: Good in English both speaking and listening.
5. Other Specific Requirements:
Excellent communication, listening, negotiation skills
Planning skill must have
Principles of supervision and training.
Catering function for small to medium size group.
The importance of maintaining good customer relation.
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