General Restaurant Manager tại Bach Viet Wedding & Events

4/2018 → Hiện tại

Ho Chi Minh City

WORK EXPERIENCE  General Restaurant Manager – Bach Viet Wedding & Event – 90 Mac Dinh Chi St., Dist. 1, Ho Chi Minh City Apr 2018 – present (2 year 7 months)  Assistant Restaurant Manager – Jardin Des Sens Saigon, French – Michelin 3* Restaurant, Pourcel Indochine Co. – 251 Dien Bien Phu St., Dist. 3, Ho Chi Minh City Aug 2016 – Feb 2018 (1 year 6 months)  Restaurant Manager – Au Manior De Khai Restaurant, Vietnam Finest French Cuisine Restaurant of Khaisilk Corporation - 251 Dien Bien Phu St., Dist. 3, Ho Chi Minh City Jun 2006 – Aug 2016 (10 years, 2 months)  Restaurant Manager – Nam Phan Restaurant, Fine Dining Restaurant of Khaisilk Corporation – 64 Le Thanh Ton St., Dist. 1, Ho Chi Minh City Mar 2004 – May 2006 (2 years, 2 months) MAIN DUTIES Administration - Suggest recruitment for positions - Cooperate with HR to hire new staffs and train them - Instruct and coach staffs based on restaurant standard - Evaluate training results and probation - Arrange, assign staffs to follow their tasks based on the job description. - Ensure that all information is duly passed on to the applicable department - Evaluate staffs performance quarterly and yearly Customer Service - Handle guest comments and complaints ensuring follow-up - Develop strong relationships with guests with the aim of gaining their loyalty. - Ensure the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome - Analyse guests’ comments and implement any corrective actions as required. - Ensure that employees also provide excellent service to customer Financial - Be responsible for the cost control and hygiene management of the restaurant set by the Management. - Be responsible for keeping equipment and furniture in good condition. - Coordinate with Sales & Marketing to make sales plan and sales budget yearly. - Check and control daily restaurant revenue figures against budget target. - Draw up the annual budget for the department and implements any corrective actions required - Supervise purchasing for the restaurant, manage stock - Check inventories that have been carried out. - Ensure that food and beverage costs comply with requirements defined by company - Ensure that the outlet is operated in line with maximising profit while delivering on the brand promise. Marketing - Prepare with outlet team a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan. - Evaluate local, national and international market trends. - Launch and deploy maketing initiatives in the local area in order to increase revenue - Continuously seek Marketing and Public Relations opportunities to increase awareness and ultimately business. Operational - Plan, organize and execute annual and seasonal F&B promotion plans. - Ensure all food & beverage items served to guest are of the highest standard - Work collaboratively with the Head Chef to creative menus that are attractive and provide value to the customers and profitability for the restaurant. - Develop and maintain on-going professional front of the house and back of the house communications and create solutions to operational issues. - Taste and monitor the food and beverage products served throughout the operation, provide feedback where appropriate. - Monitor service an food and beverage standard in the outlet. Work with the assistant outlet, chef to take corrective actions where necessary. - Conduct monthly inventory checks on all operating equipment and supplies. - Ensure the sales material are of good quality and ensure that pricing is in line with strategy - Plan changes in the menu, set prices and organize the work for the day in coordination with the Chef - Ensure that the management results for the department are in line with the targets. Other Duties - Be knowledgeable in statutory legislation in employee and industrial relations. - Maintain strong professional relationships with relevant representatives from competitor company, business partners and other orgainisations. - Carry out any other reasonable duties and responsibilities as assigned. - Assist owner in set up the chain of Fine Dining Restaurants: Minh Dynasty, Nam Phan, Charm Cham and Tamasago Castle