Quy mô : 100 - 499
Phòng Nhân sự 028 38 226 888 Lầu 2, 12 Bis Nguyễn Huệ, Phường Bến Nghé, Quận 1, TP.HCM
Mô tả công việc
• Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
• Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
• Maintain an effective orientation program for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
• Motivate, educate, develop staff on a continuous basis overall maximum efficiency.
• Minimize guest complaints, but if they should occur, to take remedial action immediately.
• Ensure all guest are served promptly.
• Ensure maximum guest satisfaction.
• Stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
• Be constantly searching for ways and means to improve the smooth operation of their restaurant.
• Liaise with fellow management on quality and cost control of food and beverage items.
• Ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
• The cleanliness, tidiness and orderliness of their restaurant is of the utmost importance.
• Build a good relationship with guest.
• Handle any guest complains effectively and diplomatically.
Sales and Promotion Events
• To be responsible for the targeted revenue of the outlet.
• To maximize sales and revenue by providing good service and motivating staff to upselling.
• Be able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.
• Control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
• Control the labour cost by scheduling to minimize wastage of manpower.
• Maximize profitability by proper utilization of seating capacities.
• Introduce and implement promotions periodically to increase sales.
• Control breakage and pilferage of all operating equipment.
• Ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.
• Attend the weekly F&B meeting and service meetings.
• Conduct briefings to ensure that all information is disseminated down the line.
• Communicate all items not available or seasonable on the board for staff’s reference.
• Communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.
Standard of Performance
• Check proper staffing of the restaurant.
• Ensure adequate supplies of operational equipment.
• Check restaurant for cleanliness and hygiene.
• Conduct briefing, check uniform and grooming of the staff.
• Greet guest (wherever possible).
• Be aware of the proper arrangement and presentation of food and beverage service to the guest.
• Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
• Ensure a constant standard for maximum guest satisfaction in their restaurant.
• Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
• Communicate with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
• Review staff performance especially on inaction and deviation on a regular basis.
• Delegate responsibility to supervisors according to their discretion with proper instruction.
• Standardize checklist for orientation programmer for staff.
• Continue on the job training for staff.
• Conduct briefings whenever deemed necessary.
• Conduct periodical staff meetings and encourage two-way communication.
• Maintain and conduct a good relationship with staff.
Quyền lợi được hưởng
- Nơi làm việc: trung tâm quận 1;
- Môi trường hiện đại, sáng tạo, năng động và độc lập;
- Thu nhập: Ổn định + phúc lợi của công ty, thưởng; service charge
- Được nghỉ chế độ 12 ngày phép hàng năm;
- Được hưởng đầy đủ các chế độ theo quy định của nhà nước như: BHXH BHYT, BHTN.
Yêu cầu công việc
• At least a Bachelor's Degree in Business Studies, Restaurant Management, Hospitality Management.
• Required skills: sales, organization, communication, negotiation, coaching, analytical skill, deadline, time management, leadership.
• Knowledge of Chinese food and drink is preferred.
• Fluent written and spoken English. Cantonese/Mandarin spoken is preferred.
• Strong experience in planning and strategy in both Sales and Marketing fields.
• At least 3-year experience in similar position.
• Able to work by shift and flexible time when required.
Yêu cầu hồ sơ
|Chức danh||Ngày kết thúc||Mức lương|
|Restaurant Manager||15/12/2020||Thỏa thuận|
|Restaurant Manager (Brand: The Dome)||16/12/2020||20 - 30 triệu|
|(TUYỂN GẤP) Restaurant Manager - Quận 1, Quận 3, Quận Phú Nhuận Lương cạnh tranh||30/11/2020||20 - 30 triệu|
|[SOKO SAIGON] - Restaurant Manager/ Quản Lý Nhà Hàng||01/02/2021||12 - 20 triệu|
|[SOKO SAIGON] - Restaurant Manager Assistant / Quản Lý Nhà Hàng Lý Nhà Hàng||01/02/2021||12 - 20 triệu|
|Restaurant Manager||31/12/2020||Thỏa thuận|
|Hospitality Manager/ Hotel Manager||20/12/2020||Thỏa thuận|
|QUẢN LÝ CỬA HÀNG||30/11/2020||8 - 12 triệu|
|Assistant Manager - Chickita Flame Grilled Chicken||31/10/2020||Thỏa thuận|
|HCM - QUẢN LÝ VẬN HÀNH CHUỖI NHÀ HÀNG - OM F&B||30/09/2020||Thỏa thuận|
|NỮ QUẢN LÝ NHÀ HÀNG ( LÀM VIỆC TẠI QUẬN 2) - GẤP||30/07/2020||12 - 20 triệu|
THÔNG TIN LIÊN HỆ
Địa chỉ: Lầu 2, 12 Bis Nguyễn Huệ, Phường Bến Nghé, Quận 1, TP.HCM
Điện thoại: 028 38 226 888