Little HoiAn Group

1. Follow standard grooming

2. Follow discipline, customer satisfaction, support colleagues with team spirit

3. Participate in training courses, professional training, constantly improve specialized knowledge, skills, follow regulation of the company.

4. Support the Director of food and beverage by keeping control of the flow of business into the Outlet; distribute the Guests evenly to each station to avoid overloading at one particular station assisting with preparation and delivery of service.

5. Adhere to local regulations concerning FSMS (Food Safety Management System) / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures

6. To be obliged to complete the assigned work, execution of superior orders, labors Regulation, safety, compliance with provisions of laws.

7. There is obliged to implement the building, management system and executive work of the restaurant as well as the personel and assets of the restaurant

8. To organize, make a training course for all staff in the restaurant, maintain the standard of service

9. Provide the strategies for the improvement & innovation management practice as well as developing the strategies for the restaurant to match the new bussiness direction, offering maketing & promotional strategies to expand the Guest base to provise the best performance for the company, however strategies & development policies must be adopted by consensus from the boards prior to implimentation.

10. Give the draft operating budget for each month, total cost, operating cost, cost for advertising, and work together with sale team to set out promotion cost.

11. Responsible for keeping all the accurate reporting of revenues (revenues and expenditures) and reported regularly to the director every day, every week, submit to accounting department

12. Report the quality of service & supervising quality of product to maintain & constantly to improve quality

13. Recognition & implementation of the tasks as the required by the boards of the diretor

14. Cooperation with other departements to do a good job overall

15. To be obliged to pay conpensation in cases of errors in management, deliberate or unintended actions, loss & demage to be financial & property...of the company, corresponding to the level of demage & losses in practice

16. Responsible for the entire restaurant bussiness

17. In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.

18. Responsible for the entire restaurant bussiness

19. In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.

20. Suggesstion & recommendations on issues relevant to ensure effective work

21. Enjoy reward policies & discipline according to company policies

22. Implement other requirements of higher level at any time.

- To be entitled to settle problem within the decentralized scope.

- It is allowed to authorize subordinate staff to handle some tasks within the scope of decentralization.

- Review and evaluate the performance of each subordinate employee for suggestions for commendation, promotion or discipline, termination of contracts with employees to Company.

- Training, interviewing new employees, professional training for employees lower.

- Be entitled to petition to the higher level to upgrade, repair or purchase or maintain the equipment in the department.

- Review the training manual and checklists of the Food & Beverage department.

- Proactively propose effective Customer service solutions in each period.

- To be entitled to the statutory and regulations of Company mentioned in Employee handbook & Labor Contract…

- Professional certificate in Hospitality Management.

- Proven 5 year- working experience as F&B Manager position in hospitality.

- Proficiency in foreign languages (English). Proficiency in other language (Korean, Japanese, French, Russian,…) is priority.

- Experience with needs assessment techniques, quality standards and satisfaction evaluation techniques.

- Familiarity and interest in industry’s latest trends.

- Understand knowledge about restaurant organization.

- Understand restaurant rules, restaurant payment methods.

- Excellent problem resolution skills along with outstanding communication and active listening skills

- Professional knowledge of tourist psychology.

- Computer proficiency & Restaurant management software.

- Knowledge of Firefighting.

- Good looking, no defects, and have sympathy, style of confidence.

- Good health status.

- Be creative, problem solving, customer requirements skills.

- Fast-paced behavior, good sense of discipline and ethics, professional working style.

(Ưu tiên hồ sơ nộp sớm. Trong vòng 10 ngày kể từ lúc nhận hồ sơ, Phòng HC-NS sẽ liên hệ ứng cử viên tham gia phỏng vấn nếu hồ sơ phù hợp với tiêu chuẩn của Khách sạn)