Assistant Restaurant Manager (Cafe du Lac)

• 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
• Communicate to his/her superior any difficulties, guest comments and other relevant information
• Deliver daily briefings and attend other Food and Beverage meetings as scheduled
• Deliver prepared training sessions in line with a departmental monthly calendar
• Prepare for service by ensuring the department’s:
• Grooming is impeccable and in accordance with IHG 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
• Carry out effective service by ensuring all staff are aware of their role in:
• 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
• Carry out effective beverage service by ensuring:
• 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
• Patron care standards are adhered to by ensuring:
• 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
• Cellar operations are carried out including:
• 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
• Take appropriate action to resolve guest complaints
• Requisition bar items according to bar stocks
• 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
• Patron care standards are adhered to by ensuring:
• 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
• Cellar operations are carried out including:
• 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
• Take appropriate action to resolve guest complaints
• Requisition bar items according to bar stocks

- Uniform & Laundry

- Duty Meals

- Accident Insurance 24/7

- Monthly service Charge 

- 12 Annual Leave/Year

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Other benefits per Vietnam labor law.

Required Skills –

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities.

Leadership skills

Qualifications –

Diploma in Hotel Management, Food & Beverage, or related field.

Experience –

1-2 years related experience, including supervisory experience, or an equivalent combination of education and experience

1. -As per hotel's guidance