LE CLUB BAR/ BANQUET SUPERVISOR

OBJECTIVE:
- Ensure the food cost his below or at same level that the budget.
- Displays creativity in ionytroducing news items for sales programs, specials and promotions
- 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.
- Maintain an excellent reputation to the eyes of the guests, the management and staffs.
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:
• Cleanliness, sanitation, hygiene.
• Guest satisfaction.
• Operating food cost.
• Quality levels of production and presentation.
ADMINISTRATIVE RESPONSIBILITIES
• Responsible for good fonctionment, preparation of all events, taking into consideration of the following:
• Inspects perishable food items received for quality and quantity control.
• Trends
• Potential costs
• Market needs
• Availability of food products
• Merchandising and promotion
• Local requirements
• Competition
• Perform related duties and special projects as assigned.
TECHNICAL RESPONSIBILITIES
• Assist or executes inspections of physical aspect the food preparation areas.
• Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure highest quality at all times.
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
• Maintain interdepartmental working relationships.
• Coordinate functions and activities with other Food & Beverage Department
• Provide functional assistance and direction to the kitchen operation.
• Report directly to the Executive Sous Chef and Executive Sous- Chef.
Miscellaneous
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels
• Perform any other duties as assigned by Beaulieu Chef de cuisine and/or Executive Chef or Superiors.
• 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.
• 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.

Problem solving skills, good interpersonal skill, guest service oriented.
Good verbal and written communications in English
Previous hotel luxury experiences
Flexible schedule including weekend and holiday

• Employee benefit card with discounted rates in Accor hotels worldwide + other benefits.
• Opportunity to grow at the property, the company and across the world!

Cập nhật gần nhất lúc: 2024-04-05 08:15:25