• Resolve guest complaints, ensuring guest satisfaction.
• Coordinates with the food runner, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
• Responsibility for the creation of cocktail menus and Update menu changes on the Point of sale (POS) terminal.
• Must have some familiarity with basic Vietnamese cooking knowledge.
• Update full beverage cost 2 times per year as per hotel policy form.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards.
• Conduct pre- shift meeting with staff and review all information pertinent to the day&039;s business.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Assists service team with stocking and maintaining the restaurant par stock levels and side stations.
• Close the shift on the POS terminal.
• Implement and ensure the Company Health, Hygiene & Safety Policy is always met. Fill up daily our FoodDocs app and train associates.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order and direct respective personnel to rectify deficiencies immediately.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Review sales and beverage costs for previous day; resolve discrepancies with Accounting. Track actual against budget.
• Coordinate music tapes and entertainment, ensuring correct volume and appropriateness to clientèle.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.
• Properly open and pour wine at the tableside
• Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Filling in for absent staff as needed
• Helps other areas of the restaurant such as answering telephones, completing financial transactions and service sequence when requested by FBM
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.
• Responsibility for all beverage purchases, inventories and stock levels within the operation.
• Development and implementation of new international trends to set exceedingly expected standards within the industry.
• Anticipate guest&039;s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Adhere to grooming and appearance standards consistently
• Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Ex: no broccoli, very spicy, no butter…
• Ensure that staff report to work as scheduled. Document any late or absent employees • [VN Translation]
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Print closing report and drop the cash with the front office department.
• Tally the credit card settlements for the day with the batch closing reports from EDC machine
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Regularly check storage areas for proper supplies, organization and cleanliness.
• Maintain complete knowledge of F&B offer and comply with all departmental policies/service procedures/standards.
• Inspect grooming and attire of staff; rectify any deficiencies.
