Assistant Restaurant Manager/ Trợ lý Quản lý nhà hàng

Follow standard grooming
Report the quality of service & supervising quality of product to maintain & constantly to improve quality
Support the Director of food and beverage by keeping control of the flow of business into the Outlet; distribute the Guests evenly to each station to avoid overloading at one particular station assisting with preparation and delivery of service.
Responsible for the entire restaurant bussiness
Implement other requirements of higher level at any time.
Cooperation with other departements to do a good job overall
In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
Responsible for keeping all the accurate reporting of revenues (revenues and expenditures) and reported regularly to the director every day, every week, submit to accounting department
To organize, make a training course for all staff in the restaurant, maintain the standard of service
Provide the strategies for the improvement & innovation management practice as well as developing the strategies for the restaurant to match the new bussiness direction, offering maketing & promotional strategies to expand the Guest base to provise the best performance for the company, however strategies & development policies must be adopted by consensus from the boards prior to implimentation.
There is obliged to implement the building, management system and executive work of the restaurant as well as the personel and assets of the restaurant
Give the draft operating budget for each month, total cost, operating cost, cost for advertising, and work together with sale team to set out promotion cost.
Responsible for the entire restaurant bussiness
Participate in training courses, professional training, constantly improve specialized knowledge, skills, follow regulation of the company.
Adhere to local regulations concerning FSMS (Food Safety Management System) / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
To be obliged to pay conpensation in cases of errors in management, deliberate or unintended actions, loss & demage to be financial & property...of the company, corresponding to the level of demage & losses in practice
Follow discipline, customer satisfaction, support colleagues with team spirit
Enjoy reward policies & discipline according to company policies
Recognition & implementation of the tasks as the required by the boards of the diretor
Suggesstion & recommendations on issues relevant to ensure effective work
In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
To be obliged to complete the assigned work, execution of superior orders, labors Regulation, safety, compliance with provisions of laws.

- Be creative, problem solving, customer requirements skills.
- Proficiency in foreign languages (English). Proficiency in other language (Korean, Japanese, French, Russian,…) is priority.
- Familiarity and interest in industry’s latest trends.
- Computer proficiency & Restaurant management software.
- Professional knowledge of tourist psychology.
- Good health status.
- Understand restaurant rules, restaurant payment methods.
- Proven 5 year- working experience as F&B Manager position in hospitality.
- Understand knowledge about restaurant organization.
- Fast- paced behavior, good sense of discipline and ethics, professional working style.
- Knowledge of Firefighting.
- Good looking, no defects, and have sympathy, style of confidence.
- Excellent problem resolution skills along with outstanding communication and active listening skills
- Experience with needs assessment techniques, quality standards and satisfaction evaluation techniques.
- Professional certificate in Hospitality Management.

- Review and evaluate the performance of each subordinate employee for suggestions for commendation, promotion or discipline, termination of contracts with employees to Company.
- Review the training manual and checklists of the Food & Beverage department.
- Be entitled to petition to the higher level to upgrade, repair or purchase or maintain the equipment in the department.
- To be entitled to settle problem within the decentralized scope.
- Proactively propose effective Customer service solutions in each period.
- Training, interviewing new employees, professional training for employees lower.
- It is allowed to authorize subordinate staff to handle some tasks within the scope of decentralization.
- To be entitled to the statutory and regulations of Company mentioned in Employee handbook & Labor Contract…

Cập nhật gần nhất lúc: 2024-04-03 12:07:07