Responsible for overall supervision, planning, control and coordination of all activities of
personnel engaged in serving food and beverages in the restaurant.
RESPONSIBILITIES AND MEANS:
Ensure proper coordination with kitchen and bar on daily or monthly specials and
promotions: Possesses sound knowledge of food & beverage, up selling and availability of
Performs duties common to all supervisor and other duties as may be assigned.
With the assistance of the Restaurant Manager is responsible for staff scheduling and payroll
cost to ensure adequate coverage according to established practices and maximize on labor
Responsible for overall supervision, planning, control and coordination of all activities in
Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to
personnel or equipment in appropriate logbooks for reference.
Ensure adequate of supplies, materials, and requisition for general supplies.
Ensure employees properly carry out side duties.
Participates in daily briefings and monthly communication meetings to discuss various
aspects of food service and preparation.
Monitors and supervises service flow in the restaurant.
Ensure all fixtures and operating equipment is in good working condition.
Ensure good general appearance and maintenance of restaurant working areas
Uses all resources, labor, material and equipment effectively.
Establishes short and long term plans and goals.
Completes weekly inspection on overall outlets’ appearance the maintenance of all
fixtures, fittings and operating equipment.
With the assistance of the Restaurant Manager establishes par stock for operating supplies to
ensure the smooth operation of the department.
Initiates regular F&B meeting schedules that involve full participation by employees.
Organizes rosters for department with the assistance of Restaurant Manager.
Requests casual staff hiring with the approval of Restaurant Manager.
Attends all briefings and training sessions as scheduled.
Performs other duties as assigned by Restaurant Manager in a timely and effective manner.
Maintains excellent grooming standards at all times.
Establishes effective employee relations, maintains the highest level of professionalism, ethic
and attitude towards all hotel guests, clients, heads of department and employees.
Trains personnel according to established procedures; conducts orientation of all new
employees and ongoing training of all staff.
Ensure grooming and general appearance of staff conforms to Hotel standards
Makes frequent suggestions to Management in reference to restaurant general operation and
Establishes effective employee relations and maintain the highest level of professionalism,
ethic and attitude towards all hotel guests, clients, heads of department and employees.
REPLACEMENT AND TEMPORARY MISSION:
As a senior staff member you will be required to lead by example and may be required to
perform other duties when needed.
May be assigned to work in other F&B outlets if required (i.e Mint Bar, in room dining,
He/she may be called upon to undertake responsibilities outside
• University/College degree in a related
• Additional certification(s) in Food & Beverage will be an advantage
• Good reading, writing and oral proficiency in both Vietnamese and English language
• Minimum 2 years of relevant experience in a similar capacity
Employee benefit card offering discounted rates in Accor Hotels worldwide.
•Develop your talent through learning programs by Academy Accor.
•Opportunity to grow within your property and across the world!
•Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.
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