[Melia Vinpearl Cam Ranh] F&B Supervisor

• Organise, enable and supervise staff to ensure that policies and procedures on discipline, presentation and personal hygiene, working hours, transit areas and safety standards established by the hotel are followed at all times.

• Before and after each shift, check for tidiness, cleanliness, equipment in working order, state of the furnishings, and so on, notifying any anomaly or problem detected to one's immediate superior and to the responsible departments, following the matter up until it is corrected.

• Ensure that subordinate staff members follow instructions given by the Head Waiter- Restaurant Manager in terms of tasks assigned and obligations established for them. Help one's immediate superior to manage staff following established policies and procedures.

• Verify that service stations are fully equipped and tables fully laid according to the established standards and type of catering area. Ensure the suitable presentation of menus and all informative material presented to clients.

• Take part in the briefings held at the beginning of each shift to go over presentation, appearance and personal hygiene of staff and receive information on the day's specials, staff absences, VIPs, groups and events, and to make general comments and exchange opinions.

• Greet and welcome clients, and co-ordinate their seating, both personally and through the Hostess, as and when required. Ensure that the workload is divided evenly between the different sectors, aiming at all times to satisfy clients with the table assigned.

• Consistently encourage an attitude of professionalism, courtesy and good service among subordinate staff members. This should be characteristic of all employees dealing with hotel guests and clients.

• Participate directly in the catering area service, especially during the busiest times or greatest demand, ensuring a smooth operation and taking immediate corrective action to solve any problems.

• Ensure that orders are worked on following procedure, and monitor preparation time and service to the client, ensuring an efficient and timely service, checking to ensure dishes are suitably presented and meet the portion requirements and established quality standards as requested by the client.

• Keep a close watch on how waiters and assistants perform their duties, making sure that they follow procedure for the particular service of the day (breakfast, buffet, lunch or dinner), taking care over service etiquette and providing professional and polished client attention.

• Continually and discreetly observe clients to measure their degree of satisfaction during service, taking the actions necessary to anticipate their desires or correct any deficiencies.

• Watch over the handling of bills, their correct use and control, checking amounts, table numbers, room numbers and charges, authorising modifications, within the limits of the role's authority, and following established control procedures.

• Ensure that the payment collection procedure is carried out in a timely fashion, always aiming to perform the service efficiently and with polished care and attention.

• Listen to complaints, suggestions and comments with an open, professional approach, resolving any problems to the satisfaction of the client. Encourage the sale of food and drinks by making suitable suggestions to clients.

• Ensure efficient and polite communication between kitchen and waiting staff so as to maintain good service and harmony in the workplace.

• Train, enable and develop subordinate staff members on work procedures and standards of service, on an ongoing basis.

• Attend departmental meetings and participate in training programmes for the role on an ongoing basis.

• Carry out all instructions and tasks assigned by the position’s immediate superior, as well as any other responsibilities required by the role.

1. Competitive Salary and Benefit Package
2. The 13th month salary
3. Yearly Incentive bonus
4. Insurance contribution as per law
5. PVI Insurance Healthcare

1. Education & Tranining: Professional cookery training.
2. Language: Local language. Knowledge of English considered an advantage.
3. Specific knowledge: International cooking and gastronomy, Buffet presentation, Dish decoration
4. 1 year in the same position in hotels of the same category and with the same services

Email: Tin đã hết hạn