Restaurant Supervisor

1. Directs and co-ordinates all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and that guest expectations are met.

2. Co-ordinates with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.

3. Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.

4. Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.

5. Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.

6. Prepares in conjunction with the F&B Manager an annual menu change cycle and ensures the relevant changes occur as planned.

7. Prepares and implements in conjunction with the F&B Manager an annual food and beverage promotion plan for all restaurants.

8. Co-ordinates the design and implementation up of all buffet set ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.

9. Ensures market list is prepared daily to ensure an adequate provision of fresh produce.

10. Ensures that accurate recipes are prepared and costed for all menu items.

11. Utilises sales analysis in menu planning and implements menu techniques.

12. Assists the F&B Manager in the preparation, monitoring and controlling of the Food and Beverage budget.

13. Is responsible for the standards of cleanliness and hygiene in all kitchen and related areas.

14. Maintains an efficient administration within the department, preparing and submitting operational reports on time.

15. Ensures that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.

16. Coaches, counsels, disciplines and develops subordinate employees.

2. 22 standard working days per month.

3. Pre-opening allowance from 2 million Vietnam Dong to 4 million Vietnam Dong per month.

4. Pre-opening Service Charge bonus 1 million Vietnam Dong per month.

5. Free-provided accommodation with full- equipped and modern facilities according to Banyan Group standards (Electric water heater, AC, TV, internet, cable TV).

6. Contribution of social insurance, health insurance and unemployment insurance based on total salary (from probation period).

7. Free-provided Bao Viet health and accident insurance.

8. 12 to 14 days annual leave.

9. Free training courses from basic to advance by Banyan Group Academy.

10. Young and dynamic working environment.

11. Positive career development opportunities.

12. Other attractive bonus policies for encouragement and motivation

1. Email address: recruitment-quanlan[a còng]angsana.com (please specify your name and applied position in the tittle of email)

2. Tel: 0904.163.444 (Mr. Sơn)

3. Apply directly via hoteljob.vn

Please noted that only short-listed candidates would be contacted for interview invitation.