The main workplace is the Da Lat branch, but the employee may be required to travel to the Ho Chi Minh City branch for work when requested by the BOD.
Guest Services
Help create and maintain an international standard of service and quality control for Mua food service and catering operations.
Ensure the restaurant to open and close on time
Receive all F&B guest compliments, comments, and complaints. Resolve complaints when possible. Refer complaints to management when appropriate.
Oversee organization and cleanliness of Mua restaurant and storage areas.
Participate in service operations as necessary
Ensure that all staff know order of service, any current and upcoming restaurant activities and promotions, outlet service hours, house rules and regulations, menu items and condiments, preparation time of all dishes, check presentations, and payment methods
Staffing
Train all contract & casual staff and keep adequate levels of staffing.
Ensure that overtime, annual leave, and public holidays are cleared promptly with no additional cost to the company
Discipline staff as necessary, following Mua policy
Assume primary responsibility for adherence to established F&B Department standards of professional service, personal grooming, dress code, hygiene, attendance, punctuality and overtime.
Assume primary responsibility for adherence to established Mua rules, regulations, and policies
Supervise all department staff, including on- duty cashiers and bartenders during shifts
Equipment and Inventory
Ensure that all employees minimize operating costs by conserving equipment, supplies, and utilities
Conduct monthly inventory on equipment and supplies
Request maintenance department work orders as necessary.
Restaurant accounting and record keeping
Communication
Properly hand- over to next shift before going off duty
Conduct daily briefing for restaurant staff
Maintain all records, forms, and paperwork required by Mua policy
Maintain and read the log book
Inform GM and Chef of all guest comments
Miscellaneous
Maintain good working relationship with colleagues and other departments
Developing and maintaining systems for quality control in the restaurant and dining room
Develop SOP’s for FOH.
Contribute ideas to improve the service quality, profitability, and efficiency of Mua
Attend meetings, training sessions, and planning sessions as required by the GM
Execute additional tasks assigned by the GM
Growing sales by planning and launching events (1- 2 monthly) in coordination with the chef and the marketing team
