Restaurant Manager

Building and maintaining a strong and efficient team.
Demonstrate knowledge of local liquor and food service laws.
Ensure all operating supplies and equipment are adequate as per Par stock established.
Keep F&B Office and training office informed of all training sessions.
Maintain customers profile and preferences, files on birthdays and anniversaries then follow.
Ensuring that all newly hired employees are properly screened, and that they received the hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
Evaluate training and follow up.
Prepare and update the job description for all concerned personnel at least once a year.
Assuring the timely and complete set up in accordance with the pre- determined policies and procedures of all meal periods in the restaurant.
Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
Co- ordinate all training programs for the staff.
Liaise with the Human Resource Department on disciplinary matters.
Provide on- the- job and off- the- job training.
Recommend promotions and special awards.
Operate the department with positive financial results.
Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
Anticipate additional supplies and equipment for additional wok load or volume of business.
Make recommendation to F&B Office for promotional activities and creative ideas.
Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
Maintain a high standard of personal appearance and hygiene at all times.
Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
Implement and maintain high quality standards as they relate to sanitation and cleanliness.
Ensuring effective communication among fellow employees.
Have complete knowledge of Employment Act.
Develop and implement training programs and conduct training sessions.
Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes. Make actions plan to improve revenue depend on seasons.
Identify all training needs.
Conduct performance evaluations
Ensure that all employees in direct contact with guests have good product knowledge.
Understanding of GSI / Medalia score to perform.
Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
Analyze daily reports with Assistant Managers.
SUPERVISORY RESPONSIBILITIES
Supervises and coordinates the activities and work of the Assistant Managers, Supervisor, Captains, Hostesses, Bartenders, Junior Captains and Servers.

Required Skills

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.
Growth mindset: You believe that you can always improve and develop skills, by facing challenges, learning from mistakes and genuinely listen to feedback.
Team player: Together with the team you work towards goals and you understand the.
Leadership: You lead the team by example and show them how work needs to be done, while always supporting growth and development.
Consistency: As a manager you make sure consistent service is provided and quality always meets the standards set by the resort.
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.

Qualifications

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

Experience

4 years related experience, including supervisory experience, or an equivalent combination of education and experience

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.
Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
Competitive salary / Mức lương hấp dẫn
Enjoys IHG&039;s special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.
13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
Birthday gifts and Internal Service Discount in accordance to IHG and resort&039;s policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm

Cập nhật gần nhất lúc: 2025-12-15 17:15:02