• To check and supervise all operations of the restaurant before opening hours in order to immediately fix any problem for the best quality service.
• To check the work done by the staff to ensure the best effectiveness, to ensure the shift handover and log book record are executed correctly and clear.
• To assign, allocate subordinates’ weekly shifts, to assign staff as per job requirements, daily working sheet and ensure sufficient workforce for job requirement.
• To manage daily business of the restaurant, to organize the execution to ensure the smooth operation.
• To attend meetings of F&B Department, to report operating status and estimated status of restaurant’s business.
• To check the reservation, decoration of the restaurant, cleaning, staff’s allocation…
• To organize daily and periodic meetings with captain or all restaurant’s staff to exchange information, check, notify or allocate tasks.
• To coordinate with kitchen, bar in checking F&B menu. To determine if the menu is correct, any special dishes, any changes in the day, etc… to notify all related employees.
• To save cost and control expenses (including operating and personnel expenses), to update knowledge and new techniques in order to apply and improve service quality.
• To notify and check employee’s knowledge on menu, beverage, in- coming events of the restaurant, F&B department as well the entire hotel.
• To find information about competitor, to analyze the strength, weaknesses, opportunities and threatening and consult F&B Manager in proposing and developing of appropriate business plan.
• To check machine, equipment and tools of the restaurant and ensure they are all in good working condition.
• To manage the using and maintenance of all machines, equipment and tools of the restaurant, to ensure all are operated effectively and in accordance with their function. To eliminate the damage, breaking and loss. To do the stocktaking, supplement of tools, etc…
• To resolve any complaint of guests happened in the restaurant.
• To check service staff (manners, hygiene, uniform) in accordance with the stated standards.
• To arrange day off, shift break and recommend reward, punishment or dismiss to the serious violation, to welcome new staff and assign supporting person.
• To manage and operate the restaurant. To take responsibility for managing and operating the assigned restaurant, to ensure the service quality in accordance with standard, to ensure employees perform well and meet guest’s expectation, to achieve the assigned targets.
• To maintain and ensure the service quality, food safety and hygiene and security of the restaurant.
• To check the safety and hygiene of canteen, restaurant employees’ hygiene and uniform.
