JOB SUMMARY:
Responsible for all food and beverage production and service for the hotel. Directly supervise (if applicable) the Chef, Catering Manager, Beverage Manager, Banquet Manager, Restaurant Manager and managers of all other outlets such as restaurants, snack bars, pool bars, etc. Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs hotel and restaurant guests are consistently exceeded. Preferably has a solid culinary background (Chef) and has an extensive knowledge of wines and spirits.
TECHNICAL RESPONSIBILITIES:
Assist in planning and implementing procedures for special hotel events and banquet functions.
Preview new techniques for food preparation and presentation in a manner and variety to maximize hotel and restaurant guest’s satisfaction and to minimize food costs.
Ensure all guests are provided with a prompt, courteous and professional service at all time.
Consult with (if applicable) the Chef, Catering Director, Purchasing Agent and other applicable hotel/ F&B administrators daily to help assure the highest level of member satisfaction at minimum cost.
Address member and guest complaints and advise General Manager about appropriate corrective actions taken in writing.
Develop interesting ways of promoting hotel functions in the restaurant and lounge bar.
Establish a rapport with groups to ensure guest satisfaction and repeat business.
Liaise on an on-going basis with Sales Department to ensure all client needs and requirement will be met.
Approve the menus proposed by the Chef for all outlets and special events.
Ensure all service areas immaculately clean and conform to the current health, hygiene and safety regulations and standards for serving guest.
COMMERCIAL RESPONSIBILITIES:
Research new products and develop an analysis of the cost/ profit benefits.
Co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements.
Assist in menu planning and pricing.
Timely analysis of Food & Beverage prices in relation to competition.
Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained.
ADMINISTRATIVE RESPONSIBILITIES:
Approve all product invoices before submitting to the general manager and accounting department (both in English and Vietnamese).
Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
Manage physical inventory verification and provides updated information to the accounting department
Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Closely monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
Ensures correct handling procedures to minimize china and glassware breakage and food waste.
HUMAN RESPONSIBILITIES:
Be responsible for the good spirit of the team.
Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Be responsible for staff training and development for food production, service, bar production. Ensure that all staff have a complete knowledge of the menu, wine and beverage list and able to explain each dish or drink in detail to guest in Vietnamese and English.
Monitor employee dress codes according to policies and procedures
Help plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
Manage the long-range staffing needs of the department.
Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation.
Suggest disciplinary action and/ or promotion when necessary.
ADDITIONAL RESPONSIBILITIES
Supervise Sport section:
Assist operation at peak time and any other business times required for smooth running of the service department.
Provide innovative ideas to improve their needs.
Work closely with the Sport Manager/Coordinator.
Control the budgets for equipments.
Ensure that his responsible areas are well-maintained and that health and safety standards are met.
Oversee the up sale of food & beverages on the beach & pools.
Maximize the use of all leisure & sport facilities.
Keep close guest contact to oversee their needs in terms of activities.
Recruit & manage sport staff.
Carry out any other reasonable duties and responsibilities as assigned by the Management.
