Head of Chinese Restaurant / Tổng Quản Lý Nhà Hàng Trung

Restaurant

• Effectively manage the restaurant by ensuring the following:
• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill paying procedures
• Conduct effective shift briefings, ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts

Bars

• Carries out effective beverage service by ensuring

• Cellar operations are carried out including:

• Prepares for service by ensuring the department’s:

• Carries out effective service by ensuring all staff are aware of their role in:

• Patron care standards are adhered to by ensuring:

• Food and Beverage service of high standard and in accordance with departmental standards and procedures is delivered
• Recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile are shared
• Development and implementation of Promotions Calendar for F&B products in restaurant
• Special event concepts are managed
• Market changes are anticipated and review operations when necessary
• Competitor analysis is conducted
• Positive publicity opportunities are created
• Customer database is managed and utilized effectively
• Property facilities are upsold
• The active pursuit of cost saving measures
• Recycling wherever possible
• Liaison occurs with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Wage and beverage costs are managed
• Forecasting is managed
• Stock control is managed
• Analysis of statistics and change your operations to reflect customer preferences
• Your own shift hours are mixed to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)
• Guest complaints are handled professionally.

• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Commitment: You are dedicated to your work and always intend to perform as best as possible. You do not go home before your tasks are finished or carefully handed over to your colleagues.
• Growth mindset: You believe that you can always improve and develop skills, by facing challenges, learning from mistakes and genuinely listen to feedback.
• Ambition: You are eager to learn more and enthusiastic to continuously improve your knowledge and skills in order to become a real InterContinental connoisseur.
• Pro-active attitude: You are driven by intrinsic motivation and are always one step ahead in doing daily tasks and anticipating guests’ needs.
• Knowledgeable: You make sure you have excellent product knowledge and know how to develop the knowledge of your team members.
• Consistency: As a manager you make sure consistent service is provided and quality always meets the standards set by the resort.
• Leadership: You lead the team by example and show them how work needs to be done, while always supporting growth and development.
• Team player: Together with the team you work towards goals and you understand the

Qualifications

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

Experience

• Require 1: 4 years related experience, including supervisory experience, or an equivalent combination of education and experience