[Lavender Hotel] Food & Beverage Manager / Trưởng Bộ Phận Ẩm Thực

2. To direct and without fail implement training system established by the management to optimize the

security and improvement of human resources.

3. To review cost related areas:

 Develops action plan if food or beverage cost is off target.

 Reviews production planning with the Hotel Manager depending on volume of business

 Reviews and monitor other expense control sheets in the outlets.

 Reviews missing, amended/cancelled check reports.

4. Sales related:

 Review abstracts (kiosks sales, breakfast, lunch, dinner and banquet):

 in regards to sales trends per item.

 trend of daily specials, appetizers, desserts, and side orders in percent to total covers.

 compares them to production briefings.

 Reviews cover counts against sales goals.

 Compares average checks to industry norm and explains major variance.

 Develops action plan if average falls below budget to Out Managers.

5. Food Production: To work closely with kitchen in ensuring that:

 All Buffet stations are working with production sheets.

 Amounts are produced as listed on production sheets.

 Amounts are sufficient for forecasted covers.

 Food for banquets is not being overproduced.

 Streamline co-ordination of food and beverage products served in banquets to achieve

maximum yield.

6. Portion control:

 Checks portions for size as established in menu item recipe.

 Checks that food products meet purchasing specs.

 Checks that there is no free pouring of liquor.

7. Quality control:

 Spot-checks food quality on line.

 Checks on pick-up time for service personnel.

 Ensures that sanitation standards are met (local health code requirements).

 Monitors waste in bar or service areas

8. Security: Ensures the following is adhered to

 Storerooms and refrigerators are locked.

 Back doors are secured.

9. Food merchandising: Ensures that the following meets predefined specifications (where applicable):

 Deli set-up with saleable products on display.

 Buffets and Beverage display, etc.

10. Control: Ensures that:

 Checks are properly issued out.

 Management spot checks all items served to customers to see if they are charged for.

 Par stocks maintained in outlets and bars.

 Food and beverage costs strictly followed.

11. Banquet: Ensure that:

 Buffets and coffee breaks set-ups are of predetermined standards and on time.

 Tabletops are of pre-determined standards.

 Uniforms are clean, crisp and well ironed.

 Sanitation and cleaning programs are maintained.

12. Personnel:

 Develops growth and development plans for high potential staffs.

 Monitors turnover rates and ensures it is at a reasonable level.

 Maintains a service staff or part time casual labor for large catering events and ensures constant

training program before start of service hours

13. Payroll:

 Reviews weekly forecast volume in covers.

 Reviews schedule hours in line with volume range.

 Ensures all overtimes are authorized.

 Decreases or increase staff required.

14. Identifies and implement better methods for efficiency and reduction of payroll costs.

15. General:

 Ensures service to all guests’ follows established standards, is consistent, efficient and courteous.

 Knows and adhere to all liquor laws.

 Performs any other duties required by management.

16. Carries out all other duties as assigned by the Hotel Manager.

17. Follows all rules and regulations as set as  Handbook

1.Lương hấp dẫn, cạnh tranh, Lương = Lương căn bản + Service Charge

2.Lương cơ bản theo năng lực ( 6 tháng xét duyệt tăng lương 1 lần; làm tốt được xét tăng lương trước thời hạn)

3. Công ty hỗ trợ: đào tạo nội bộ, tiền ăn, tiền giữ xe tại công ty, đồng phục làm việc

4. Khen thưởng tuần/tháng/năm và khi có đóng góp xây dựng công ty

5. Chế độ thăm hỏi, hiếu hỉ, sinh nhật.

6. Được kí hợp đồng lao động, tham gia BHXH, BHYT, BHTN đầy đủ theo quy định.

* CƠ HỘI

7. Được làm việc trong môi trường thân thiện, năng động, chuyên nghiệp, cởi mở và sáng tạo.

8. Thu nhập hấp dẫn và tương xứng với năng lực

9. Tiếp cận mô hình kinh doanh hiện đại.

10. Chương trình đào tạo chuyên nghiệp, nhiều cơ hội thăng tiến.

11. Thu nhập ổn định và các chế độ phúc lợi cạnh tranh

- Experience: At least 05-year in the same position at an international hotel.

- Strong leadership and problem solving skills.

- Being independent, proactive, patient, high responsibility and willing to work under high pressure.

- Committed to the goals of leading restaurant team in order to expand company business.

- Lavender Le Anh Xuan Hotel: 47-51 Đường Lê Anh Xuân, P. Bến Thành, Quận 1, Tp. HCM

- Lavender Boutique Hotel: 200-212 Đường Lý Tự Trọng, P. Bến Thành, Quận 1, Tp. HCM

Yêu cầu hồ sơ:

01 Đơn xin việc

01 Sơ yếu lý lịch - Bắt buộc thời gian công chứng trong 6 tháng và có dấu đỏ

01 Bản sao hộ khẩu – nguyên sổ

03 Bản sao CMND - Bắt buộc thời gian công chứng trong 6 tháng và có dấu đỏ

01 Bản sao các văn bằng, chứng chỉ

01 Phiếu khám sức khỏe của bệnh viện

02 Tấm hình màu 3x4

Cách thức ứng tuyển:

1. Điền thông tin cá nhân vào phiếu thông tin trực tuyến (Ưu tiên) / Fill in your personal information online (preferred):

http://bit.ly/Applicationform_LavenderHotels

2. Nộp hồ sơ hoặc CV đến địa chỉ email / Application or Send your CV to email address:

Tin đã hết hạn

3. Liên hệ giờ hành chính qua số điện thoại (8h00 - 17h00) / Contact us directly via telephone (8h00 - 17h00):

(84.28) 62.917.973 (HR Dept)