Restaurant Manager
Ho Chi Minh
1 ngày trước
source :

Mô tả công việc

Service Quality

  • Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
  • Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
  • Maintain an effective orientation program for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
  • Motivate, educate, develop staff on a continuous basis overall maximum efficiency.
  • Minimize guest complaints, but if they should occur, to take remedial action immediately.
  • Ensure all guest are served promptly.
  • Ensure maximum guest satisfaction.
  • Stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
  • Be constantly searching for ways and means to improve the smooth operation of their restaurant.
  • Liaise with fellow management on quality and cost control of food and beverage items.
  • Ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
  • The cleanliness, tidiness and orderliness of their restaurant is of the utmost importance.
  • Guest Relations

  • Build a good relationship with guest.
  • Handle any guest complains effectively and diplomatically.
  • Sales and Promotion Events

  • To be responsible for the targeted revenue of the outlet.
  • To maximize sales and revenue by providing good service and motivating staff to upselling.
  • Be able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
  • Cost Control

  • Control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
  • Control the labour cost by scheduling to minimize wastage of manpower.
  • Maximize profitability by proper utilization of seating capacities.
  • Introduce and implement promotions periodically to increase sales.
  • Control breakage and pilferage of all operating equipment.
  • Ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.
  • Communication

  • Attend the weekly F&B meeting and service meetings.
  • Conduct briefings to ensure that all information is disseminated down the line.
  • Communicate all items not available or seasonable on the board for staff’s reference.
  • Communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
  • Standard of Performance

  • Check proper staffing of the restaurant.
  • Ensure adequate supplies of operational equipment.
  • Check restaurant for cleanliness and hygiene.
  • Conduct briefing, check uniform and grooming of the staff.
  • Greet guest (wherever possible).
  • Be aware of the proper arrangement and presentation of food and beverage service to the guest.
  • Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
  • Ensure a constant standard for maximum guest satisfaction in their restaurant.
  • Maintain alertness to the entire service situation and notes all actions / deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
  • Communicate with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
  • Review staff performance especially on inaction and deviation on a regular basis.
  • Delegate responsibility to supervisors according to their discretion with proper instruction.
  • Standardize checklist for orientation programmer for staff.
  • Continue on the job training for staff.
  • Conduct briefings whenever deemed necessary.
  • Conduct periodical staff meetings and encourage two-way communication.
  • Maintain and conduct a good relationship with staff.
  • Quyền lợi được hưởng

  • Nơi làm việc : trung tâm quận 1;
  • Môi trường hiện đại, sáng tạo, năng động và độc lập;
  • Thu nhập : Ổn định + phúc lợi của công ty, thưởng; service charge
  • Được nghỉ chế độ 12 ngày phép hàng năm;
  • Được hưởng đầy đủ các chế độ theo quy định của nhà nước như : BHXH BHYT, BHTN.
  • Yêu cầu công việc

  • At least a Bachelor's Degree in Business Studies, Restaurant Management, Hospitality Management.
  • Required skills : sales, organization, communication, negotiation, coaching, analytical skill, deadline, time management, leadership.
  • Knowledge of Chinese food and drink is preferred.
  • Fluent written and spoken English. Cantonese / Mandarin spoken is preferred.
  • Strong experience in planning and strategy in both Sales and Marketing fields.
  • At least 3-year experience in similar position.
  • Able to work by shift and flexible time when required.
  • Báo cáo công việc này

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