LE CLUB BAR/ BANQUET SUPERVISOR

* OBJECTIVE:
- Displays creativity in ionytroducing news items for sales programs, specials and promotions
- Ensure the food cost his below or at same level that the budget.
- Acts on issues and concern in his fields of jurisdiction immediately
- Ensure that the reputation and image of the foods outlets in the hotel be retained and improved at all times.
- Maintain an excellent reputation to the eyes of the guests, the management and staffs.
* MAIN DUTIES:
- Under the guidance and supervision of the Beaulieu Chef de Cuisine and/or Executive Sous Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the banquet kitchen operation.
* RESPONSIBILITIES
- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyse on a on- going basis the following:
- Guest satisfaction.
- Cleanliness, sanitation, hygiene.
- Operating food cost.
- Quality levels of production and presentation.
* ADMINISTRATIVE RESPONSIBILITIES
Responsible for good fonctionment, preparation of all events, taking into consideration of the following:
- Availability of food products
- Market needs
- Local requirements
- Competition
- Inspects perishable food items received for quality and quantity control.
- Merchandising and promotion
- Trends
- Potential costs
- Perform related duties and special projects as assigned.
* TECHNICAL RESPONSIBILITIES
- Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure highest quality at all times.
- Assist or executes inspections of physical aspect the food preparation areas.
* COMMERCIAL RESPONSIBILITIES
- Attend to specific guests as required.
* HUMAN RESPONSIBILITIES
- Develop formal training plans and conducts on the job training sessions for kitchen employees.
- Establish and maintains effective employee relations in his section.
* RELATIONS
- Coordinate functions and activities with other Food & Beverage Department
- Maintain interdepartmental working relationships.
- Report directly to the Executive Sous Chef and Executive Sous- Chef.
- Provide functional assistance and direction to the kitchen operation.
* MISCELLANEOUS:
- It is a company policy, that the Kitchen Chef may be sent for a temporary assignment within Vietnam or abroad to a sister hotel or food & Beverage related establishment.
- All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
- Perform any other duties as assigned by Beaulieu Chef de cuisine and/or Executive Chef or Superiors.
- All ambassadors may be assigned to other duties in the hotel as and when required by business levels
* Benefits:
- Opportunity to grow within the property, the company and across the world!
- Contribute and make a difference to the Metropole community and to the city through our social responsibility activities, such as Planet 21.
- Employee benefit card with discounted rates in Accor Hotels worldwide + other offers.
- Talent development through learning programs by Academy Accor.

- Previous hotel luxury experiences
- Good verbal and written communications in English
- Problem solving skills, good interpersonal skill, guest service oriented.
- Flexible schedule including weekend and holiday

Cập nhật gần nhất lúc: 2024-04-19 14:00:42