Restaurant Supervisor

Primary Responsibilities

MAINTAIN THE QUALITY OF GUEST SERVICE AND RESTAURANT SET UP

• Responsible for supervising and coordinating all activities of personnel engaged in serving food and beverages in Restaurant.
• Helps employees improve their skills and provides support for career development
• Manages, motivates and organizes personnel in order to improve the quality and creativity of F&B services, in line with brand standards. Makes suggestions for improvement.
• Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel
• Handles guest comments and complaints
• Develops strong relationships with guests with the aim of gaining their loyalty
• Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome

• Draws up, implements and ensures that internal checks are carried out
• Checks inventories that have been carried out
• Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
• Ensure adequate of supplies, materials, and requisition for general supplies.

LEADING AND MONITOR TEAM TO MAINTAIN SERVICE STANDARD

• Ensures that restaurant and function room areas are kept clean
• Ensures that the equipment and cultural assets of the department remain in good condition and working order
• Sets up an action plan based on the hygiene analysis results and tracks implementation
• Applies the hotel's security regulations (in case of fire etc) and ensures they are respected
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
• Is responsible for the security of people and property in the area under his/her remit Contributes to overall operational efficiency by performing relevant duties as assigned.
• Use your leadership skills effectively to encourage and motivate staff.
• Monitor guest service personnel constantly, ensuring that at all times maximum guest and teams satisfaction is being achieved though guest recognition and prompt cordial attention.
• Establish good public relations with all guests.
• Provide guests and teams with the most accurate and up to date information at all times.

CREATING AND PROMOTING DEPARTMENT TO MEET TARKET

• Establishes excellent relations with guests
• Sets daily sales targets to be met by the team
• Is familiar with all the hotel's services and informs guests about them to encourage use
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• To Handle requests or inquiries regarding food and services

PLANING AND DEVELOPMENT OF TEAM

• Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
• Be understanding and supportive, encouraging and helpful to all subordinates.
• Have a good working relationship with all colleagues and employees of the Hotel.
• Develops trust, openness and team spirit within the department
• Involves and motivates his/her teams
• Ensure grooming and general appearance of staff conforms to Hotel standards
• Ensures headcount matches the level of activity
• Supervises and coordinates the departments: ensures they are well organized and run smoothly
• Respects and ensures respect of labor regulations

1. Salary and Allowances

• Full Salary & monthly Service Charge in probation period
• Support to relocation allowance by ranks
• Home Visit allowance

2. Benefits

• Supported housing staff with full amenities and entertainment area
• Support shuttle bus to Hotel.
• Support for full meals during the work shift and day off.
• Uniforms are provided according to Hotel standards.
• International working environment, joining training courses according standard of Accor.

3. Insurance policy

• Insurance according to the provisions of Labour law.
• Suncare Insurance according to the provisions of policy SunGroup.

1. Knowledge and Experience

• Certificate or diploma in hospitality or related field
• Minimum 5 years in F&B service position, minimum 1 year as Team leader
• Supervisory experience in similar level of hotel e.g., 3*, 4*, 5*. 6*
• On the Job Trainer experience

2. Competencies

• Technical skills for F&B knowledge
• Supervisory and leadership skills – collaborative, enabling, and entrepreneurial
• Interpersonal skills well developed with guests, employees, management
• Use/knowledge of Micros & MC system
• Able to solve problem/make decision within scope
• Attention to detail especially team’s performance, restaurant cleanliness & presentation, proper equipment arrangement
• Able to work independently, reliable, self-directed

• Apply to via hoteljob.vn
• Submit CV to email: Hau.TRAN (a còng) accor.com
• Tel: 0392 201 423 (Mr.Hau)

*Note that ONLY shortlisted candidates will be contacted.