Outlet Supervisor/ Giám Sát Nhà Hàng

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures.
• Implementation of departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Assists on delivers of outlets daily briefings and attends other Food and Beverage meetings as scheduled

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

Carries 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

Carries 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
• 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 manager 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.

• Competitive salary and benefit
• Learning and development opportunities with Radisson Hotels Group
• Company shuttle bus 
• Uniform & duty meals

• Minimum of 2-year experience as Food and Beverage supervisor level in International brand hotel
• Diploma is preferred
• Good operating knowledge of Micros system
• Experience managing to brand standards
• Fluent in English