Banqueting, In-Villa Dining Manager/Quản Lý Banqueting, In-Villa Dining

- Look for opportunities to positively surprise guests, through small or large gestures and acts of kindness. You are empowered to be genoreous with guests and you know how and when to curate decadent moments.

- Lead by example in making personalized menu recommendations to guests for both food and beverage items.

- You have extensive knowledge about activities in Regent and the rest of Phu Quoc Island, enabling him/her to give guests recommendations in order to optimize overall guest satisfaction.

- Has the knowledge to solve problems on the spot and takes immediate service recovery actions if necessary. Always follows up on guest issues as part of the service recovery process and reviews steps taken afterwards.

- Has professional knowledge about suggestive selling and upselling techniques, while also having the ability to transfer this knowledge to the rest of the team.

- The Manager is involved in Banqueting, In-Villa Dining revenue meetings and a monthly Profit & Loss meeting in order to make sure targets are set and achieved by the team.

- Manage shift closing and cash flow recording through the Point of Sale, this includes reviewing POS‘s daily sales reports and cash collection at the end of the day.

- Is responsible for managing the recording of transactions and orders through the Point of Sale system during operation, by monitoring the input and ticket handling.

- Ensure that all staff are meeting all established standards of service through ongoing and recurrent training systems, carried out and recorded according to the Regent standards.

- Ensure all colleague are acknowledgeable about Regent Organization Chart as well as Key member of BIM Group.

- Communicates with the In-Villa Dining kitchen team in order to ensure a good collaboration during operation and knows when to step in during peak times. Communication includes: availability of menu items, items 86, preparation time and guests’ dietary restrictions.

- Actively works with Front Office department in order to ensure that all amenities are well-prepared and set-up in the right rooms before the guest arrival.

- Ensure you are communicate with Sales team in order to plan for the banqueting events accordingly with Sales records and BEO issued.

- Arrange the schedule for the team and check with other outlets for support during the setting up and service. In case needed should request casual labours to HR in advance.

- You are well arranging to manage the inventory control, breakage, spoilage, temperature logs and cleaning tasks. You make sure that all recordings are documented, stored properly and irregularities are reported to the management.

- You supervise the In-Villa Dining service in all areas, including private dinners in guest villas, in-room dining and order taking process.

- Communicates with colleagues through body language and voice while always maintaining a calm and gracious tone.

- Oversees the amount of work and is pro-active in asking for support from other food and beverage colleagues in the resort.

- Ensures the daily operation runs smoothly and that team members are aware of their role and responsibilities in order to do so.

- Is responsible for meeting the HACCP standards and actively checks cleanliness in both front and back of the house, to make sure standards are achieved.

- Always lives up to the standards set by the Regent brand, by assuring he/she knows the standard operating procedures and making sure that they are respected by the team.

- You know the Forbes Travel Guide Standards for in room dining, while ensuring that the team delivers these standards as the minimum when serving guests.

- Pays attention to small details, which visually expresses in a spotlessly clean workspace, outstanding services and a well-groomed appearance.

• Competitive salary

• Insurance as labor law

• Healthcare insurance for personnel after 6 working months and for the family after 2 working years

• 24/7 accident insurance

• At least 14 annual leave, 2 days off per week

• Contract 2 years included probation period

• Relocation, repatriation allowance

• Rest and relaxation, Home leave allowance

• Accommodation, uniform, transportation, and meals are provided

• Service charge as revenue

• International working environment, join courses of IHG Group

• Other benefits

1. Education:

Diploma in Hotel Management, Food & Beverage, or related field.

2. Service years in the field :

4 years related experience, including supervisory experience, or an equivalent combination of education and experience

3. Service years in supervisor/manager level: 4 year

4. Knowledge and skills:

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities.

Good writing skills

Leadership Skills

Having knowledge about food safety and hygiene

5. Language: Professional English

Kindly send your CV to our email: Tin đã hết hạn

Phone: 02973 3880000