- Oversees the amount of work and is pro- active in asking for support from other food and beverage colleagues in the resort.
- Always lives up to the standards set by the Regent brand, by assuring he/she knows the standard operating procedures and making sure that they are respected by the team.
- Is responsible for managing the recording of transactions and orders through the Point of Sale system during operation, by monitoring the input and ticket handling.
- Actively works with Front Office department in order to ensure that all amenities are well- prepared and set- up in the right rooms before the guest arrival.
- The Assistant Manager is involved in In- Villa Dining revenue meetings and a monthly Profit & Loss meeting in order to make sure targets are set and achieved by the team.
- Arrange the schedule for the team and check with other outlets for support during the setting up and service. In case needed should request casual labours to HR in advance.
- The In- Villa Dining Assistant Manager manages employee satisfaction and is responsible for the team. This includes assuring that people do not work unnecessary over time, have their daily lunch- or dinner break and work reasonable shifts.
- Lead by example in making personalized menu recommendations to guests for both food and beverage items.
- Has professional knowledge about suggestive selling and upselling techniques, while also having the ability to transfer this knowledge to the rest of the team.
- Look for opportunities to positively surprise guests, through small or large gestures and acts of kindness. You are empowered to be genoreous with guests and you know how and when to curate decadent moments.
- Has the knowledge to solve problems on the spot and takes immediate service recovery actions if necessary. Always follows up on guest issues as part of the service recovery process and reviews steps taken afterwards.
- You connect with guests by engaging them through meaningful interaction, resulting in the creation and development of positive guest relations.
- You supervise the In- Villa Dining service in all areas, including private dinners in guest villas, in- room dining and order taking process.
- Is responsible for meeting the HACCP standards and actively checks cleanliness in both front and back of the house, to make sure standards are achieved.
- Communicates with colleagues through body language and voice while always maintaining a calm and gracious tone.
- Ensure all colleague are acknowledgeable about Regent Organization Chart as well as Key member of BIM Group.
- Ensures the daily operation runs smoothly and that team members are aware of their role and responsibilities in order to do so.
- You have extensive knowledge about activities in Regent and the rest of Phu Quoc Island, enabling him/her to give guests recommendations in order to optimize overall guest satisfaction.
- You know the Forbes Travel Guide Standards for in room dining, while ensuring that the team delivers these standards as the minimum when serving guests.
- Manage shift closing and cash flow recording through the Point of Sale, this includes reviewing POS‘s daily sales reports and cash collection at the end of the day.
- Ensure that all staff are meeting all established standards of service through ongoing and recurrent training systems, carried out and recorded according to the Regent standards.
- Ensure you are communicate with Sales team in order to plan for the banqueting events accordingly with Sales records and BEO issued.
- You are well arranging to manage the inventory control, breakage, spoilage, temperature logs and cleaning tasks. You make sure that all recordings are documented, stored properly and irregularities are reported to the management.
- Pays attention to small details, which visually expresses in a spotlessly clean workspace, outstanding services and a well- groomed appearance.
- Communicates with the In- Villa Dining kitchen team in order to ensure a good collaboration during operation and knows when to step in during peak times. Communication includes: availability of menu items, items 86, preparation time and guests’ dietary restrictions.
- Being able to use all resources available in the hotel to contribute to a seamless service flow. This includes the usage of available guest information when delivering services.
* Benefits:
- Competitive salary
- Relocation, repatriation allowance
- Rest and relaxation, Home leave allowance
- International working environment, join courses of IHG Group
- Contract 2 years included probation period
- Other benefits
- 24/7 accident insurance
- Service charge as revenue
- Accommodation, uniform, transportation, and meals are provided
- Insurance as labor law
- At least 14 annual leave, 2 days off per week
- Healthcare insurance for personal at least 6 months and for the family after working 2 years
