Restaurant Manager/ Quản lý Nhà hàng

Job description

Company Description

•Mövenpick Resort Phan Thiet is located in a prime location on Hon Gio street, Phan Thiet city, Binh Thuan province. The resort is located near the romantic beach, with a long stretch of fine white sand and emerald green sea water, bringing visitors beautiful natural scenery and fresh, cool atmosphere.

 

Job Description

Job Summary

•    Manage the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.     
•    Adhere to regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures.   

Essential Duties and Responsibilities – (Key Activities of the role)
•    Delivers Food and Beverage service of high standard and in accordance with departmental standards and procedures
•    Develops departmental standards and procedures to promote salesmanship, beverage creativity and profit
•    Communicates to his/her superior any difficulties, guest comments and other relevant information  
•    Delivers daily briefings and attends other Food and Beverage meetings as scheduled
•    Delivers prepared training sessions in line with a departmental monthly calendar
•    Prepares for service by ensuring the department’s:
o    Grooming is impeccable and in accordance with personal presentation standards 
o    Equipment is clean
o    Equipment is sorted and stored
o    Glassware is polished 
o    Requirements for special occasions are ready
o    Music is on
o    Lighting is on
o    Outlet is ready for service and guest comfort
•    Carries out effective service by ensuring all staff are aware of their role in:
o    Greeting and seating guests
o    Explaining and up-selling daily beverage specials 
o    Processing food orders accurately
o    Using trays and tray jacks effectively 
o    Quickly taking food and beverage orders 
o    Ensuring payment methods are handled accurately 
o    Ensuring working areas are cleaned and re-set quickly
o    Ensuring the bar is clean
o    Regularly cleaning ashtrays 
o    Conversing with Guests in relation to the food and beverage products
•    Carries out effective beverage service by ensuring:
o    Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
o    Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
o    Promoting and selling cocktails to guests
o    Making and presenting cocktails
o    Coffee and tea is served hot and in accordance with standard
•    Patron care standards are adhered to by ensuring:
o    Guests are advised on alcoholic beverages
o    The strengths of alcohol is advised and guests are advised as to their effect
o    Compliance with legal provisions of local liquor codes
o    Level of intoxication of guests is assessed and appropriate action taken
o    Advise guest on the hotel’s policy of smoking
o    Monitor factors which interfere with the total experience of the guest
•    Cellar operations are carried out including:
o    Correct use of refrigeration system
o    Effective operation of the post-mix syrups bulk dispense system
o    Operating the beer reticulation system
o    Adhering to stock control procedures
•    Takes appropriate action to resolve guest complaints
•    Be responsible for requisition bar items according to bar stocks
•    Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
•    Completes spillage report and submit to Food and Beverage manager at the Conclusion of each shift
•    Assists to promote the entertainment.
•    Works with superior on manpower planning and management needs
•    Works with superior in the preparation and management of the Department’s budget
•    Motivates and drives 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
•    Conducts regular check on the cleanliness
•    Reports all the default area and equipment and follow up to fix the area.
 

Qualifications

·  Degree or Diploma in Hotel Management, Food & Beverage, or related field.
·  2 years related experience, including supervisory experience, or an equivalent combination of education and experience
·  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.
·  Fluent English communication and writing skills.
·  Leadership Skills, strong interpersonal skills with the ability to work effectively and collaboratively in a team environment.