• Administration / Hotel Management

Perform duties of restaurant or related department staff's work when necessary.

Supervise routine day-to-day operations and ensure that employees comply with standard restaurant standards and procedures (SOPs)

Start and end a restaurant shift. Complete the assigned duty cycle checklist and other assigned tasks.

Meet customers directly and help serving when station is busy.

Make special menu of the day and change sales point system.

Help develop and promote menus.

Create and interpret department reports when necessary

Preform as manager when there is no relevant department manager.

Ensure employees are aware of alcohol laws and monitor compliance with government regulations for alcohol service.

Assist restaurant party reservation, room service reservation and service.

Before selling a new menu, have the manager and cook explain the new menu to the staff (features, service methods, tastes, ingredients, etc.).

If there is anything that needs special attention, inform the staff and take care of the details to complete the task.

Must be able to operate all the equipment of the department and prepare a malfunction report if necessary

Purchase appropriate equipment and manage inventory according to budget.

Oversee staffing to ensure that customer service, operational needs, and financial goals are achieved.

Create a cleanup schedule to ensure that all employees have their stations kept clean and sanitary.

Follow hygiene standards when handling food.

Help employees receive safety management procedure training and act accordingly to department and hotel emergency procedures.

Participate in employee and customer accident investigations when necessary

Understand and adhere to security regulations and procedures.

• Customer Satisfaction

Establish a positive example of customer service and create a positive atmosphere for relationship with customer.

To obtain feedback, ask customers about food quality, service levels, and overall customer satisfaction privately when dining or leaving hotel. If necessary, respond to and solve customer problems or complaints.

Observe how employees service, and provide feedback to the employee; Continue to strive improvement of the quality of our services.

Review customer feedback cards, customer satisfaction, and other related materials with employees to help identify areas for improvement.

Discuss with chef and manager about food quality and service issues.

• HR Management

Participate in interviewing and recruiting staff with skills appropriate to the department when necessary.

Utilize all available training materials for employee training; Implement educational initiatives as needed.

Provide beverage service training to employees.

Provide feedback by participating in the performance evaluation process of general employees.

Continuously conduct guidance counseling on the performance of employees' work. Discipline procedures for general employees are handled according to regulations.

Respond to staff questions and concerns.

Participate in departmental meetings to achieve the desired results with respect to the department's goals. Continuously communicate clear and consistent messages to employees.

• Sales and Revenue Management

Assist in implementing the new concept of the premises.

Supervise employee incentive programs for improved sales and sales promotions.

Observe daily target sales and actual sales. Review the number of food sold daily, the percentage of sales to capacity of the premises, and the average selling price to achieve or exceed your sales goal.

Provide the manager and the chef with feedback on menu sales trends

* Sales incentives and upselling incentive are applied for some positions/ Hoa hồng bán hàng được áp dụng cho một số vị trí

* Professional and friendly working environment/ Môi trường làm việc thân thiện và chuyên nghiệp

* Competitive benefit package/ Chế độ phúc lợi cạnh tranh

- 2 days off/ week, 12-14 annual leaves for first year and increase 1 day every 3 years/ 02 ngày nghỉ/ tuần, Phép năm 12 ngày/ năm cho năm đầu tiên và mỗi 3 năm được tăng 1 ngày

- Fairly and clearly overtime compensation scheme/ Chính sách chi trả tăng ca rõ ràng và công bằng

- Pay Social Insurance, Health Insurance and Unemployment Insurance on full salary/ Đóng đầy đủ BHXH, BHYT và BHTN trên mức lương thực tế

- Extra 24h accidental insurance, health care insurance for self/ Mua thêm BH tai nạn 24/24h, BH sức khỏe cho bản thân nhân viên

- Housing allowance is applied/ Trợ cấp nhà cửa được áp dụng

- Many staff trainings and activities organized during the year such as Team Outing, Ring the Golden Bell, Sport Week...etc/ Nhiều hoạt động nhân viên và chương trình đào tạo được tổ chức như Nghỉ mát hàng năm, Rung chuông vàng, Tuần Thể thao...vv

- Uniform, staff meals, fixed - shuttle bus are provided / Được cung cấp đồng phục, suất ăn trong ca và xe đưa đón cho một số ca.

- Understanding of F & B and hotel industry and products

- Cooking-related knowledge, including excellent cooking skills and the ability to organize standard recipes

- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills)

- Artistic Skills for Culinary Decoration

- Ability to develop new products related to F & B (new menu development, insight into market, etc.)

- Basic calculation / analysis and computer program literacy

- Legal knowledge including hygiene, health and labor law

- Graduate of 2-year cook school. Or have acquired experience equivalent to graduation from a cooking school after obtaining a qualification

- 5 years chef experience