Assistant Restaurant Manager @ Mad Cow (Vietnamese only)
Pullman Saigon Centre
Ho Chi Minh, South, Vietnam
4 ngày trước

Job Level

National under local employment status (or Foreigner already entitled to be recruited for this role) 12

Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : Yes Duration of fixed-

term contract (in months) : 12 Status Full Time Anticipated Start Date 15-12-2018

Contact

Ms. Thu - Talent & Culture Manager +84 (0)28 3838 8686

Skills

Level of Education Bachelor / Licence Areas of study Hospitality Management Professional experiences 1 to 2 years Languages essential Mandarin

English

Essential and optional requirements

  • Degree or diploma in F&B and / or Hospitality Management
  • At least 2 years’ experience in the same position
  • Good presentation skill and team management
  • Language skills : fluent in Vietnamese and business English
  • Job Purpose

  • Assist the Managers in the overall supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverage in the outlets
  • Behaves and acts in en exemplary fashion, embodying the brand mindset
  • Ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager, the Operations and Meetings Manager
  • Maximize business opportunities, up sell and cost reduction, without compromising standards
  • Primary Responsibilities

    1-Responsibility and means

  • Ensure proper coordination with kitchen and bar on daily or monthly specials and promotion possesses
  • Sound knowledge of food & beverage, up selling and availability of menu items
  • Performs duties common to all supervisor and other duties as may be assigned
  • Ensures Hygiene standards is met throughout the restaurant and connector service areas at all time
  • Constantly obtains customer feedback to ensure satisfaction
  • 2-Administrative responsibilities

  • Responsible for connector scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential;
  • Plan work assessments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency conjecturing

  • Established and maintained the operating supplies par stock to ensure smooth operation
  • Constantly update the damages and breakages report and stock level
  • Maintains an updated daily log book reporting conjecturing / guest numbers and all the points information mentioned in the daily briefing
  • Make frequent suggestions to Management in order to improved general operation, F&B promotions & cost
  • Control and profitability ensure minimum standards are met at all time in your area
  • Address maintenance of your working area, outlet, office, and desk
  • Maximize business opportunities, up sell and cost reduction, without compromising standards
  • Check your need manning versus budget approved
  • Schedule shifts based on business leaves
  • 3-Technical responsibilities

  • Weekly outlet inspection once a week checks, overall restaurant appearance and back pantries, and address working maintenance as requested
  • Responsible for holding the daily briefings and monthly communication meetings to discuss various aspect of food service and preparation with connectors
  • 4-Commercial responsibilities

  • Handle guest complains / negative comments, special requests or inquiries regarding the food and services and actively takes all the necessary corrective measure
  • Knowledgeable of the changes and trends in the competition and the market place
  • 5-Human Resources responsibilities

  • Observes and records connector performance, grooming and hygiene
  • Ensure all connector strive to have immaculate grooming and appearance, clean and well pressed uniforms
  • Recommend connector promotions by performance appraisals
  • Trains connectors according to the established procedures conduct
  • Supervise the orientation of all new connector
  • Conducts interview with prospective connector
  • Ensures the hotel standards and policies are cascade to connector and applied accordingly
  • Establishes effective connector relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and connectors
  • Follow the hotel’s security regulations (in case of fire or emergency)
  • Understand and comply to the hotel’s commitments Environment Chart (saving energy, recycling, sorting waste, etc.)
  • 6-Hygiene / Personal safety / Environment

  • Ensures the Restaurant is clean and tidy at the time
  • All consumable goods are kept in accordance to HACCP regulations and FIFO standard
  • Follow the instructions and the safety guideline for all equipment used
  • Follow the hotel’s security regulations (in case of fire or emergency)
  • Understand and comply to the hotel’s commitment Environment Chart (saving energy, recycling, sorting waste, etc.)
  • Pullman and its talent community

    The Pullman promise is built around its three values : commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy :

  • Body & Soul, the service attitudes model developed by Pullman
  • Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions
  • A Pullman school of leadership, focusing on creativity.
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