Restaurant & Bar Manager

• Cooperate with related departments for preparing equipment/ food/items needed for the Function or event.

• Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.

• Be fully conversant with all statutory requirements regarding a food and beverage operations, that all licenses, including special licenses, are timorously applied for and that the conditions affecting the issues of a liquor license are not jeopardized.

• Ensure that regular stock takes are conducted.

• To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.

• Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation

• Ensure that company and statutory hygiene standards are maintained in all areas

• Attend timely to customer complaints.

• Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective.

• To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.

• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing.

• Ensure that restaurants are clean and well maintained, that table appointments, including flower arrangements are impeccable.

• Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.

• Ensure that bars are clean and stocked with the stipulated requirements.

• Ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.

• Ensure that room service orders are executed promptly and that they comply with the required standards.

• Ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manne

• Ensure the efficient running of the banqueting department and that all banqueting rooms are clean and tidy.

• Hold the weekly/ monthly engineering department meeting.

• Provide more training for staffs to improve their skills.

• Control the materials, inventory at engineering store and do the purchase request.

• Produce a monthly report to GM.

• In cooperation with HR Manager for hiring or dismissal personnel as hotel policy.

• Make the budget of Restaurant &Bar department operation with GM and Chief Accountant.

• Complete other duties as assigned by General Manager.

C. OTHER GENERAL TASKS

• Maintain professional image while on duty with well grooming hygiene and prescribed uniform.

• Perform other duties being assigned by the General Manager or other concerned hotel officers.

Trao đổi trong quá trình phỏng vấn

• Experience: Minimum 2 years working as Restaurant &Bar Manager in a 4-5star hotel/resort.

• Skills and Knowledge: Leadership, giving decision and solving problem.

• Education or Qualification:

University or College degree

English, computer