BASIC FUNCTION/NHIỆM VỤ CƠ BẢN
Planning, organising and direct the overall operation and administration of the restaurant, so as to achieve and maintain quality product and services standards in accordance to the Hotel policies.
Duties & Responsibilities
The never ending process of;
*Executing, Controlling
*Planning, organizing, staffing together with Management
To be well aware of breakage in service areas, pilferage and keep F&B Manager informed.
Ensure that best services are given to guests and cooperated with other outlets.
To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
Attend all meetings as requested.
To coordinate the work of the service staff in order to achieve a smooth running operations. Striving to achieve excellent standards of service and efficiency. To replace the supervisory staff when necessity arises.
To perform all assigned duties in an efficient and technically correct manner follow the Management policy, hotel rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
To put forward suggestions of creativity, for better performance and achievement.
Will be in setting up all working schedules of the service in his/her own outlet with the approval of F&B Manager/following the country’s labour law.
Check mis- en- place for service used, maintain sanitary conditions within the outlets and neatness & cleanliness of staff.
To supervise the staff, schedule their working hours, public holidays, annual vacation, submit sickness leave form and follow up this and predicament of the employees/the supervisor will keep the Head of Department and the Human Resource Department informed of his or her employees status through the proper form supplied and if verbally necessary.
Aim constantly to increase outlet revenue.
To ensure the dining room service sequence is correctly followed to satisfy the guests.
To have log- book report on his/her own outlet and submit to F&B Manager.
Attend all ordinary and special meetings of F&B Department.
As per F&B Manager, he will follow up a training programme, schedule regular classes, maintain records and assessments of his/her own outlet.
Maintain a close working relationship with the Executive Chef and Sous Chef, the Chief Steward and Beverage Manager.
