Outlet Manager/ Quản lý nhà hàng

Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures.

Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit

Communicates to his/her superior any difficulties, guest comments and other relevant information

Delivers daily briefings and attends other Food and Beverage meetings as scheduled

Delivers prepared training sessions in line with a departmental monthly calendar

Prepares for service by ensuring the department’s:

• Grooming is impeccable and in accordance with personal presentation standards
• Equipment is clean
• Equipment is sorted and stored
• Glassware is polished
• Requirements for special occasions are ready
• Music is on
• Lighting is on
• Outlet is ready for service and guest comfort

• Greeting and seating guests
• Explaining and up-selling daily beverage specials
• Processing food orders accurately
• Using trays and tray jacks effectively
• Quickly taking food and beverage orders
• Ensuring payment methods are handled accurately
• Ensuring working areas are cleaned and re-set quickly
• Ensuring the bar is clean
• Regularly cleaning ashtrays
• Conversing with Guests in relation to the food and beverage products

• Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
• Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
• Promoting and selling cocktails to guests
• Making and presenting cocktails
• Coffee and tea is served hot and in accordance with standard

• Guests are advised on alcoholic beverages
• The strengths of alcohol is advised and guests are advised as to their effect
• Compliance with legal provisions of local liquor codes
• Level of intoxication of guests is assessed and appropriate action taken
• Advise guest on the hotel’s policy of smoking
• Monitor factors which interfere with the total experience of the guest

• Correct use of refrigeration system
• Effective operation of the post-mix syrups bulk dispense system
• Operating the beer reticulation system
• Adhering to stock control procedures

Requisition bar items according to bar stocks

Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.

Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift

Assist to promote the entertainment.

Works with superior on manpower planning and management needs

Works with superior in the preparation and management of the Department’s budget

Motivate and drive team productivity at all times and offers assistant to other outlets where possible and as requested.

Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability

Conduct regular check on the cleanliness

Report all the default area and equipment and follow up to fix the area.

Create 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provide employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality.

• Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.
• Communicate effectively with guests, co-workers and the manager.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintain a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.
• At all times projects a favourable image of the Hotel to the public.
• Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives.
• Attends work on time as scheduled.
• Follows safety and security rules and procedures

• Competitive salary and benefit package
• Learning and development within Radisson Hotels Group
• Internal Careers Advancement
• Company shuttle bus 
• Uniform & duty meals

• Minimum of 3 years experience as Food and Beverage management level in International brand hotel
• Bachelor’s degree preferred
• Experience managing to brand standards
• Strong verbal and written communication skills
• Strong negotiation skills