F&B Supervisor

1. Be responsible for Captain, Outlet Cashier, Host / Hostess, Waiter / Waitress to provide a courteous, professional and efficient service at all times.

2. Be knowledgeable of all services and products offered by the hotel.

3. Has a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

4. Has the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.

5. Monitors operating supplies, equipment and reduce spoilage and wastage successfully.

6. Ensures that the place of work and surrounding area kept clean and organized at all times.

7. Successfully performs opening and closing procedures established for the assigned outlet.

8. Handles guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.

9. Reports guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

10. Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

11. Understands and strictly adheres to the rules and regulations established in the hotels policy manual and the hotels policy on fire, hygiene, health & safety.

12. Maintains good rapport and works relation with staff in the assigned department and within the hotel.

13. Assists in carrying out scheduled inventories of products and operating equipment.

14. Require basic knowledge of the monthly profit and loss statement of respective section.

15. Leads the service and act as a role model to the team.

16. Ensures a flawless service to the highest standards and as required by the department and the hotel.

17. Fully understands the concept for the restaurant and being able to act as a guardian in terms of service period provided, food and beverage served and the guidance of the team.

18. Attends the daily food and beverage meeting absence of Restaurant Manager and Assistant Restaurant Manager.

19. Be able to hold team daily briefing in the absence of the Assistant Restaurant Manager/ Outlet Manager to cascade the information.

20. Performs other duties assigned by the Superiors.

- International working environment

- Attractive salary

- 13th month salary

- Birthday benefit

- Annual Outing Trip

- Special room rate as per Melia Hotels International policy

EDUCATION AND TRAINING: College Degree or above

LANGUAGES: Vietnamese - Excellent level, written & spoken

English - Good level, written & spoken

SPECIFIC KNOWLEDGE: Computer Skills

International food & beverage and culture knowledge

WORK EXPERIENCE IN OTHER COMPANIES (IN CASE OF EXTERNAL SELECTION): At least 2 years experience in international hotel at the same position

For further inquiries, feel free to contact us:

Phone: 0254 378 9000 (Ext: 5203)

HR Hotline/ Zalo : 0911 721 747