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Restaurant Manager

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  • Mức lương Thỏa thuận
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    Tính chất công việc

    Full-time

    Vị trí/chức vụ

    Trưởng Nhóm/Trưởng Phòng

    Ngày đăng tuyển

    07/05/2021

    Yêu cầu bằng cấp (tối thiểu)

    Cao Đẳng

    Yêu cầu kinh nghiệm

    2 - 3 năm

    Yêu cầu ngôn ngữ

    Tiếng Anh Tiếng Anh

    Địa điểm làm việc

    ⇒ 65 Đường Lê Lợi, Bến Nghé, Quận 1, Hồ Chí Minh, Việt Nam

    Việc làm Hồ Chí Minh Việc làm Quận 1

    Ngành nghề

    Mô tả công việc

    - Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of beverages.
    - Control reservations and seating of the outlet with regards to service standards.
    - Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
    - Maintain a friendly yet unobtrusive manner with all guests.
    - Promote good public relations and handle complaints or concerns of guests.
    - Recognize and address potential disruptive or undesirable guests.
    - Process a guest walks out.
    - Properly handle and report employees and guest accidents.
    - Hire, train, supervise and discipline all outlet staff.
    - Develop all staff for future advancement; recommend salary adjustments, transfers, promotions and dismissals.
    - Control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc., according to established policies
    - Keep employees informed about hotel policies and changes. Develop analyses and implements merchandising that meet the profile of the hotel and guest patronage. Manage and control overall expenses of the outlet focusing on higher revenue and profit.
    - Be aware of departmental needs as they relate to production and staffing.
    - Prepare staff schedules, which allow for appropriate service while controlling labor costs and overtime.
    - Complete and conduct performance evaluations for all employees.
    - Forecast necessary staffing and its related dollar expenditure to get the job done
    - Forecast covers and revenues and then schedules accordingly.
    - Forecast workload and check work schedules prepared by subordinate managers for all outlet employees.
    - Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
    - Promote teamwork and foster a harmonious working climate.
    - Formulate and recommend changes to improve employees’ performance and teamwork.
    - Maintain a daily log for communication between outlet staff and with upper management.
    - Ensure a safe working environment for all employees within the outlet.
    - Possess a management ability that ensures a successful handling of the outlets.
    - Observe daily conditions of all physical facilities and equipment in the outlets; make recommendations for corrections and improvements as needed.
    - Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
    - Anticipate, in advance, all materials and supplies and assure their availability.
    - Maintain and handle all inventories directly involved with the operation of the outlet.
    - Assist and produce divisional budget, revenue and expenses
    - Keep the waste factor in the hotel at a minimal level.
    - Supervise the public areas.
    - Respond properly in any hotel emergency or safety situation.
    - Perform other tasks or projects as assigned by hotel management- Attend and participate in all required meetings.
    - Assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
    - Review performance with Department Head on an annual basis.
    - Maintain current prices and approved purveyor listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
    - Ability in all facets of Human Resources nature interviewing, evaluating, discipline, termination.
    - Communicate with other departments to ensure a supporting team of professionals.
    - Work in co- operation with the Chef and Sous- chef to ensure top quality and fair prices and to see that below standards items are never accepted or served.
    - Communicate with the Chef, Director of F&B to discuss menu, marketing strategies and guest comments and concerns.
    - Have working knowledge of Profit and Loss statement.
    - Prepare, check daily and weekly payroll for hourly staff as required.
    - Check timesheet for F&B team monthly.
    - Lay out goals and develop strategies to accomplish said goals.
    - Be able to calculate and control beverage cost, calculate food cost, budget and control expenses.
    - Utilize the POS system in ringing and closing checks as well as shift reports and other Office usage.
    - All other duties as directed by Director of Food & Beverage.

    Yêu cầu công việc

    - Experience: experience in the same position in hospitality and good management skill.
    - English language proficiency.
    - Good computer skill.

    Quyền lợi được hưởng

    - Attractive annual bonus
    - 24 hours insurance
    - Professional working environment.
    - Training and development in career.
    - Very attractive benefits.

    Sedona Suites Ho Chi Minh City
    Chào đón bạn đến với

    Sedona Suites Ho Chi Minh City

    Khách sạn

    67 Le Loi Boulevard, Saigon Centre, District 1, Ho Chi Minh City, Vietnam

    Managed by Keppel Land Hospitality Management, Sedona Hotels are located in the most alluring locations in Asia, both in Myanmar and Vietnam. [Xem thêm]

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