Giám Sát Nhà Hàng/F&B Supervisor

RESPONSIBILITIES AND MEANS:

• The Restaurant Supervisor performs his/her duties within the framework defined by FBM, the hotel’s Policies & Procedures and following the country’s laws and regulations in coordination with the AFBM. He/she will have a part in ensuring the smooth running of the following F&B outlets:

Restaurants

• Food Exchange
• Lobby Lounge
• Pool Bar
• Executive Lounge
• Banquet

ADMINISTRATIVE RESPONSIBILITIES:

F&B Captain:

• Ensuring relevant items are adequately stocked.

• Ensuring that he/she schedules him/herself to be available and on duty during peak period (frequently opening & closing the operation).

• Attending various F&B meetings such as F&B department meeting, Outlet meeting etc.

Other Responsibilities:

TECHNICAL RESPONSIBILITIES:

General:

• To assist the FBM, AFBM in ensuring that F&B outlets and hotel policies & procedures and minimum standards are being properly adhered too.

• To assist the FBM, AFBM in monitoring service and F&B standard.

• To work closely with the FBM, AFBM and to take corrective action when necessary.

• To carry on special projects assigned by the FBM or AFBM.

• To ensure all staff are there on time and to report any issues to management immediately

Guest Service:

• To personally and frequently verify that guests in the restaurant are receiving the best possible service.

• To spend time in the restaurant and supervise restaurant team to maximize guest satisfaction and revenue.

• To ensure that room service orders are taken, delivered and cleared in accordance with hotel standards

Food and Beverage Product:

• To have deep knowledge of food and beverage items and be demanding and critical when it comes to food quality & presentation.

• To ensure that special set up (promotions etc.) in the various point of sales in due time and according to pre-established specifications.

COMMERCIAL RESPONSIBILITIES:

• To assist identify any improvements for restaurant

HUMAN RESPONSIBILITIES:

Guests:

• To handle complaints and guests suggestions by using the proper channel of delegation and report any issue to management and record in the log book accordingly.

Employees:

• To assist in training and developing staff so that they are able to operate independently

• To assist in training program for their respective employees in co-ordination with the management

• To ensure that his/her team project professionalism and that employees are well groomed and wear impeccable uniforms at all time.

• To ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations as well as the hotel’s policy related to hygiene and safety.

Compensation:

- 02 months of probation with Full salary

- 05 working days, 02 day-off per week

- Duty meal & Uniform provided by hotel

- Baby born gift, Birthday gift, Marriage allowance, Bereavement allowance

- Annual health check

- Employee benefit card offering discounted rates in Accor Hotels worldwide.

- Develop your talent through learning programs by Academy Accor.

• Diploma in Hospitality Management/Food & Beverage preferred

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 1 years of relevant experience in a similar capacity

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

• Working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Good leadership, interpersonal and training skills

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A motivator & self-starter

• Well-presented and professionally groomed at all times

Vui lòng đính kèm CV