FOOD & BEVERAGE MANAGER tại SENNA HUE HOTEL

2/2019 → 3/2021 (2 năm )

Hue, Vietnam

Pre-opening Stage Coordinate with the project management team to monitor progress and quality of construction sites in the hotel. Work with hospitality experts to receive advice on the design, decoration and safety measures. Helped plan and approve the organizational chart, staffing and scheduling procedures for all department staff. Participating in analyzing and developing business plans with the Heads of Departments Operation Stage 1. Operation and Production Manage all Food and Beverage operations, including 2 restaurant outlets, 3 banquet areas, room service, kitchen and staff canteen. Leading restaurant and kitchen team of 35 staff including Executivechef and Restaurant manager Building banquet and restaurant sales on SWOT analysis through innovative menu design, promotions and corporate partnerships. Monitor food preparation methods, portion sizes, and garnishing and presentation of products in line of hygiene and safety. Assuring that all standard operating procedures for revenue and cost control are in place and consistently utilized Manage inventory levels daily and participate in monthly inventory procedures Update sales reports and input price changes to adjust ingredients and menus accordingly to business interests Monitoring and checking the activities of POS, ensuring that employees perform their assigned functions correctly. Periodically coordinate with relevant departments to make statistics and prepare financial reports. Created and implemented the Covid-19 safe protocols 2. Human Resource Responsibility Building a management system, including regulations of the department, and standard operating procedures. Building a suitable human resources structure according to the size of the business, meeting productivity and service quality Assuring that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. Applying appraise and discipline staff following company procedures Resolving HR issues, internal conflicts and with related departments 3. Customer Responsibility Handling customer complaints, applying company policies and complying with food and safety regulations Promoted hotel accommodations and facilities through regularly interacting with guests