Supervisor tại Movenpick Resort Waverly Phu Quoc

3/2022 → / (2 năm 9 tháng)

Phú Quốc

- To supervise effectiveness of workflow and sequence of service during service periods and provides constant hands-on support. - To ensure that guests receives quality service by providing clear and understandable work direction for wait staff. - To actively use the database of customer details/history to assist in guest recognition. - To monitor customer satisfaction and respond to customer feedback and complaints. - To inform Assistant Restaurant Manager/Restaurant Manager of any complaints, negative feedback from guest and concerns about colleague satisfaction or colleague performance. - To maintain a thorough working knowledge of F&B SOP’s and ensure these are upheld at all times through constant observation and coaching. - To advice the Assistant Restaurant Manager/Restaurant Manager of any improvements needed in relation to restaurants operation including updates to SOPs or addition/deletion of SOPs. - To conduct performance evaluation of colleagues, training of colleagues, guidance, coaching and counseling of colleagues. - To conduct the pre-service shift briefing in the absence of the Assistant Restaurant Manager/Restaurant Manager. - To support the Assistant Restaurant Manager/Restaurant Manager to provide constant coaching and counseling to colleagues to ensure their capability to meet the needs of the customer and the organization. - To assist the Assistant Restaurant Manager/Restaurant Manager in the implementation of the marketing activities and to achieve desired results. - To ensure opening and closing checklist are completed on a daily basis. - To supervise and monitor the completion of weekly cleaning schedules. - To conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their job. - To assist the Assistant Restaurant Manager/Restaurant Manager to develop and update F&B knowledge of all colleagues on a regular basis. - To maintain a working knowledge of relevant sections within the Food Hygiene SOP and assist the Assistant Restaurant Manager/Restaurant Manager ensure the outlet meets these standards at all times. - To maintain awareness of outlet(s) financial performance. - To supervise closely and monitors the cashiering function of the outlet to ensure compliance with Cashiering Procedures. - To utilize up-selling and suggestive selling techniques to enhance the outlet’s financial performance. - To make recommendations to the Assistant Restaurant Manager/Restaurant Manager for price and menu changes that will enhance profitability. - To supervise and monitor breakage of chinaware and glassware and the implementation of strategies to reduce where possible. - To set up roster for the staff and devide any shift for operation is smooth. - To undertake assigned additional duties where required. These should be completed prior to the opening or after the closing of the outlet.

CAPTAIN tại Khách sạn Mia Luxury Boutique Collection

1/2020 → 3/2022 (2 năm 1 tháng)

Số 2 - 4, đường số 10, Phường An Phú, Quận 2

Hard-working, Well-educated 1. Prepare work before shift Assign subordinate staff to prepare tools, supplies, equipment, set up tables and display, clean in charge area Coordinate with other staff to carry out the preparation work Check the preparation work before serving time, welcome guests Support other departments when required 2. Manage the staff in the area in charge of Management , supervise, guide and direct junior staff to fully and accurately perform the work in the area in charge of assignment, arrange service staff to perform the work according to regulations. Support other areas and departments when required 3. Manage the restaurant's assets Check the machines, equipment and items in the area in charge before entering the shift Monitor and check the use tools in the working shift Report to superiors the cases of damage, malfunction, shortage and transfer to the maintenance department. approve and receive goods at the warehouse 4. Directly perform service work if necessary Perform service work when required, when the work intensity is high, when there is a shortage of staff, etc. 5. Carry out the work End of shift and report Assign employees to perform end-of-shift tasks: clean up, clean, etc. Report daily work to superiors at the end of each shift (incidents occur, individual working individuals). good, other ad-hoc tasks,…) Checking all end-shift work in the area in charge of Ending shift, assigning shift to next shift.

Bùi Thanh Phong - Supervisor

Movenpick Resort Waverly Phú Quốc

buithanhphong000126@gmail.com - 0393307169