[HCMC] OPERATION MANAGER

1. Sales/Profitability/Cost Control:
- Achievement of budgeted food sales, beverage sales, labor costs and profitability.
- Timely analysis of F&B prices in relation to competition.
- Public relations and entertainment of potential and existing customers, business partners.
2. Administration:
- Development and maintenance of all department control procedures.
- In cooperation with the Sales & Marketing Dept, co-ordinate with all large group, meeting/banquet planners their specific group requirements with the services and facilities offered (proposals, contracts, estimated and actual function statements).
- Menu planning and upselling plan
- Development and maintenance of department manual.
3. Operations:
- Assure maintenance of food (Kitchen) and beverage (bars) control policies.
- Assure completion of F&B staff duty rosters while maintaining a labor cost below the % as dictated by the GM and assuring adequate and consistent levels of service.
- Optimize service usage of all machineries, tools, and equipment assigned to the F&B Department
4. Product Quality:
- Institute Quality Assurance Measures that guarantee consistency in compliance with food and beverage QUALITY standards.
- Institute Quality Assurance Measures that guarantee consistency in compliance with food and beverage SERVICE standards.
5. Service:
- Establish excellent Customer Relations Management to ensure guest satisfaction and repeat business.
- Minimize number of complaints while proactively converting complains into a positive guest experience
- Oversee staff professional attitude and adherence to Company prescribed grooming and uniform standards, teamwork relations with co-workers and management.
- Oversee constant effectiveness of staff communication skills with both local and foreign guests
6. Personnel Management:
- Responsible for continuous staff training and development.
- Ensure high employee retention.