Phó Tổng Quản Lý Mảng Ẩm Thực/ Executive Assistant incharge of F&B

• Planning ahead duties, events, projects to ensure that all deadline to be met (being proactive and not reactive).

• Ensure that proposed banqueting prices area in conformity with proper management policies and with the market.

• Determine budget forecasts and investment plan for his operation.

• To prepare the annual budget.

• To monitor all costs and recommend measures to control them.

• To ensure that each outlet and banquet are individually profitable.

• Together with Exe. Chef to ensure that hotel policies & procedures and minimum standards are being properly set and adhered too.

• To work closely with Exe. Chef, Assistant F&B Managers and to take corrective action when necessary.

• Ensure within the department that breakage, loss, cleanliness, stocking etc. are well controlled.

• To personally and frequently verify that guests in outlets are receiving the best possible service.

• To taste the food from kitchen with the Exe. Chef and be demanding and critical when it comes to food quality & presentation.

• To ensure that special set up (promotions etc.) be installed in the various point of sales in due time and according to pre-established specifications.

• To monitor and analyze the activities and trends of the competition (hotels and free standing restaurants and bars etc.)

• To prepare the F&B marketing plan.

• Plan, in conjunction with sales & PR organization for any special promotion and events.

• To provide monitor and supervise training and developing outlet supervisors so that they are able to operate independently.

• Recruit the personnel for his department with the approval of the Management.

• Ensure the grooming and proper attire of his department staff.

• Supervise the establishment of schedules for his staff in an equitable manner and keep the attendance sheets up to date, in accordance with labor law, with due respect for the budgets.

• Co-ordinate in the best way possible the vacation and leave plan.

• Ensure that all employees under his control respect the policies and procedures of the hotel as set out in the Employee Manual.

Compensation:

- 02 months of probation with Full salary

- 05 working days, 02 day-off per week

- Duty meal & Uniform provided by hotel

- Baby born gift, Birthday gift, Marriage allowance, Bereavement allowance

- Annual health check

- Employee benefit card offering discounted rates in Accor Hotels worldwide.

- Develop your talent through learning programs by Academy Accor.

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times

 Diploma in Hotel Management

• Minimum 1 year of experience in a similar capacity

• Excellent reading, writing and oral proficiency in English language

• Proficient in MS Excel, Word, & PowerPoint