LE CLUB BAR/ BANQUET SUPERVISOR

OBJECTIVE:

-Acts on issues and concern in his fields of jurisdiction immediately

-Ensure that the reputation and image of the foods outlets in the hotel be retained and improved at all times.

-Displays creativity in ionytroducing news items for sales programs, specials and promotions

-Maintain an excellent reputation to the eyes of the guests, the management and staffs.

-Ensure the food cost his below or at same level that the budget.

MAIN DUTIES:

• Under the guidance and supervision of the Beaulieu Chef de Cuisine and/or Executive Sous Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the banquet kitchen operation.

RESPONSIBILITIES

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.

• Control and analyse on a on-going basis the following:

• Quality levels of production and presentation.

• Guest satisfaction.

• Operating food cost.

• Cleanliness, sanitation, hygiene.

ADMINISTRATIVE RESPONSIBILITIES

• Responsible for good fonctionment, preparation of all events, taking into consideration of the following:

• Local requirements

• Market needs

• Competition

• Trends

• Potential costs

• Availability of food products

• Merchandising and promotion

• Inspects perishable food items received for quality and quantity control.

• Perform related duties and special projects as assigned.

TECHNICAL RESPONSIBILITIES

• Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure highest quality at all times.

• Assist or executes inspections of physical aspect the food preparation areas.

COMMERCIAL RESPONSIBILITIES

• Attend to specific guests as required.

HUMAN RESPONSIBILITIES

• Establish and maintains effective employee relations in his section.

• Develop formal training plans and conducts on the job training sessions for kitchen employees.

RELATIONS

• Report directly to the Executive Sous Chef and Executive Sous-Chef.

• Provide functional assistance and direction to the kitchen operation.

• Coordinate functions and activities with other Food & Beverage Department

• Maintain interdepartmental working relationships.

Miscellaneous

• Perform any other duties as assigned by Beaulieu Chef de cuisine and/or Executive Chef or Superiors.

• It is a company policy, that the Kitchen Chef may be sent for a temporary assignment within Vietnam or abroad to a sister hotel or food & Beverage related establishment.

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All ambassadors may be assigned to other duties in the hotel as and when required by business levels

• Employee benefit card with discounted rates in Accor hotels worldwide + other benefits.

• Opportunity to grow at the property, the company and across the world!

Previous hotel luxury experiences 

Good verbal and written communications in English

Problem solving skills, good interpersonal skill, guest service oriented.

Flexible schedule including weekend and holiday

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