Việc làm cho sinh viên Đại học Kinh tế - ĐH Đà Nẵng

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Communicates to his/ her superior any difficulties, guest comments and other relevant information
• Take appropriate action to resolve guest complaints
• Food and beverage stock is stored in relation to hotel procedures
• Ability to support bartender

Communicate when interview

Communicate when interview

• Welcome and escort guests to check-in and check-out process
• Provide rooming to guests
• Explain facilities & equipment functions in guest room to the guests
• Make courtesy calls to check guests' satisfaction on their stay
• Handle guests' problems

• Responsible to solve all incoming and outgoing request at call center

* YÊU CẦU

- Tốt nghiệp THPT trở lên

- Có ngoại hình ưa nhìn

- Có kinh nghiệm ít nhất 6 tháng.

* MÔ TẢ CÔNG VIỆC

- Thực hiện check in, check out.

- Khai báo lưu trú.

- Hướng dẫn khách lên phòng và hỗ trợ xách hành lý và các yêu cầu khác của khách hàng.

Mức lương:

• Từ 5 đến 6

• Được hỗ trợ cơm trưa

• Có xe đưa đón

• Chế độ bảo hiểm XH đầy đủ

* Hỗ trợ giặt là mỗi tháng

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings...

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Leading Food and Beverage Team

Ensuring Exceptional Customer Service

Managing and Conducting Human Resource Activities

Additional Responsibilities

MANAGEMENT COMPETENCIES

JOB SCOPE

PRIMARY RESPONSIBILITIES

TRÁCH NHIỆM CHÍNH

- Ensure all deliveries are routed through Receiving Dock between the normal working hours.

- Make sure goods received match to what was ordered. All delivery notices/invoices must have a purchase order number on them.

- Ensure that all incoming merchandise is undamaged, in quantities as indicated in the accompanying invoice/delivery docket and meets the standards for quality.

- Check market list /food order/beverage order/purchase order for quality and quantity and price. Ensure expiry dates are checked. As a general rule nothing less than 6 months to expiry should accepted.

- Count/weigh all goods received to ensure they match the order placed. (For weighed deliveries, exclude ice and other extraneous materials if supplier includes it in delivery).

- Inspect all deliveries-in the case of food, quality level must meet standard set by chef. For perishables, place the date on the package to indicate date received.

- Write up credit claims as necessary i.e. for goods overcharged/short delivered. Write up Good Received Report for goods received without documentation.

- Where there is a variance in price between the invoice and purchase order approval for the unfavorable variance must be obtained from the Director of Finance or designate.

- Stamp and sign on all invoices or delivery order after receiving the items.

- Prepare Daily Receiving Report for documenting all merchandise delivered and submit to Accounts Office daily.

a. Supplier invoices – must attach Purchase Order or Purchase Request.

b. Good Received Without Invoice –if possible attach Supplier’s delivery order.

c. Credit note – must attach a copy of the invoice or delivery order.

d. Notice of Error Correction – must attach to the invoice or delivery order.

- Post invoice/delivery notice to receiving system after matching to the purchase order, and where possible charge the relevant outlet, or department.

- File all Purchase Orders in alphabetical order for reference.

- Let whoever does food ordering knows what goods have not yet been received so no double ordering occurs.

- When checking contents of deliveries, check inside boxes if likelihood that box does not contain what is on outside of box. E.g. wine/spirit orders.

- Notify departments as direct goods arrive in engineering, personnel etc. and get the Department Head to acknowledge the receipt on the invoice or delivery order.

- Keep apple crates/boxes tidy on dock which are to be returned to suppliers, making sure correct credits are received where appropriate.

- Make note of price increase/changes in size/specification of goods and pass onto Purchasing to be checked as quickly as possible.

- Courier dockets to be filed separately.

- Encourage suppliers to provide invoices on delivery.

- Fully conversant with all standards and procedures as attached.

- Follow up with purchasing manager on any items on the food orders, Purchase Order not received in due time.

JOB OVERVIEW

The Hotel Manager (HM) will have a decision-making power to determine the next best thing for the business. The HM will be leading the development phase including stakeholder management, design and operation advice to consultant team and contracting team.

During the pre-opening, the HM will lead the forming of the operation team and preparation for the official launch.

Post-opening, the HM will direct the overall operation of an assigned hotel to maximize performance, profitability and return on investment by creating a positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.

At Bay Hotels & Resorts we “Putting people first, pursuing excellence, embracing change, and acting with integrity” which means we need you to:

• Be charming by being approachable, having confidence and showing respect.

• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

• Do the right things at all the time.

DUTIES AND RESPONSIBILITIES

Financial related:

 Has a broad knowledge of how the business is run, focuses on the major factors necessary to ensure that the business is successful and profitable

 Participate in the preparation of the Hotel/ Resort’s Strategic Plans, budget’s meeting, P&L meeting

 Establish and interpret key performance indicators to manage the department, consistently takes

into accounts financial implications of business decisions and recommendations

 Educate, train and motivate the teams to achieve department and hotel revenue goals. Ensure

staff has the information, datas, tools and equipment to successfully carry out job duties

 Be responsible for the Hotel/ Resort’s P&L

 Develops and monitors the performance of financial and operational plans which support the

overall objectives of the Hotel/ Resort and operating division; develops the annual budget and business plan, and makes recommendations for capital improvements to enhance the assets of the Hotel/ Resort and ensure brand loyalty

 Oversees the development and execution of marketing plans and yield management efforts to maximize revenue generation, RevPAR and occupancy levels. Maximizes room revenues and profits by anticipating and planning for market shifts. Ensures the development of strategic marketing opportunities and tactical sales plans

 Maximizes food and beverage revenues by ensuring optimal use of banquet/outlet space and most

cost-effective management of the hotel's food and beverage outlets

 Provides regular and adhoc information and status reports to owner/ regional operating team as requested on the financial and operational performance of the Hotel/ Resort against plan

 Measures the effectiveness of broad-based marketing plans and yield management efforts to

maximize the number of market segments reached, and to diversify the sources of revenues

People related:

 Become familiar with the Bay Resort Hoi An’s employee handbook and Collective

Labor Agreement (KKB), follow the rules of the agreement.

 Manage day-to-day activities, plan and assign work, and establish performance and development

goals for team members. Provide mentoring, coaching and regular feedback to help manage

conflict, improve team member performance, and recognize good performance.

 Work with Human Resources on manpower planning, performance management and talent

Management

 Lead by example, promote teamwork and quality service through daily communication and

coordination with key department heads.

 Works closely with regional operating team in ensures optimum staffing levels relative to volume

and productivity levels in all areas of the hotel.

 Maximizes training initiatives and plans to drive efficiencies and enhance operating and service performance of the hotel

 Establishes and maintains a proactive human resources function to ensure employee motivation,

training and development, pay and benefit administration, and compliance with policies and

procedures and local labor regulations. Fosters positive employee/labor relations with employees

and local bargaining units (as applies)

 Fosters the development of a positive work environment for all employees. Mentors all levels of

employees through formal and informal meetings, discussions, and performance feedback

 Works effectively with staff to address cultural and/or work environment issues so as to affect

positive employee and guest experiences

Guest service related:

 Providing leadership and strategic planning to all departments in support of the service culture.

 Oversees the delivery of superior services to all guests ensuring the utmost quality and care is

delivered including prompt response to requests and the effective resolution of all complaints to

the satisfaction of guests

 Ensuring that guests are satisfied with the service and ensuring all guest experience unique and customized experiences

 Ability to negotiate with all stakeholders, and to create, maintains and develops excellent customer relationship.

 Develop and update department SOPs (Standard Operation Procedure), JD (Job description) and

implement it to enhance the guest experience

 Ensures that product quality and service standards are met in all areas of the hotel as pertains to physical appearance, maintenance and cleanliness. Establishes and maintains preventative maintenance programs to protect the physical assets of the hotel

Other Responsibilities:

 Develops and maintains rapport with key community contacts to ensure a visible presence in the local community. Ensures the handling of community/media related inquiries in the most effective

manner, while referring sensitive matters to regional and corporate media/communications offices

 Oversees the security function to ensure a safe and secure environment for guests, employees,

and hotel assets. Ensures compliance with brand standards

 Be responsible in keeping our property safe and secure, to participate in any hotel activity related

to Fire Life safety.

 Be responsible in protecting the environment such as the trees, the sea, and the special species

 Be aware of duty of care and adhere to occupational, health and safety legislation,

policies and procedures.

 Be familiar with property, first aid and fire and emergency procedures and operate equipment safely and sensibly.

 Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

 Log security incidents and accidents in accordance with Hotel/ Resort’s requirement

 Follow all other instructions / rules and regulations that issued by the hotel.

Perform any other duties which may be assigned by the management from time to time.

- Khi trở thành Nhân viên Điểm giới thiệu dịch vụ, bạn được sử dụng những kỹ năng giao tiếp khéo léo của mình để tìm hiểu nguyện vọng của Khách hàng. Cùng với những hiểu biết về sản phẩm cho vay trong quá trình được đào tạo tại công ty, bạn sẽ có kiến thức sau đào tạo để tư vấn chính xác những sản phẩm kèm lãi suất phù hợp theo nhu cầu của Khách và đồng thời làm hồ sơ trả góp khi Khách hàng chấp thuận.

- Khi khách hàng đã được duyệt hồ sơ vay, bạn chủ động quản lý danh sách khách hàng, chăm sóc và hỗ trợ họ đầy đủ thông tin đóng phí định kỳ hằng tháng

- Thực hiện các nghiệp vụ bán hàng nhằm nâng cao sự hài lòng của khách hàng, qua đó bạn sẽ được nguồn khách hàng mới qua việc giới thiệu từ khách hàng cũ

- Bạn phải đảm bảo các chỉ tiêu kinh doanh và quản lý các chỉ số rủi ro hợp đồng

- Thực hiện các báo các hằng ngày / tuần / tháng hoặc định kỳ theo quy định

Với phương châm Khách hàng là ưu tiên số một, sự thân thiện, thấu hiểu kèm theo đó là một nụ cười tươi, thân thiện sẽ luôn đồng hành với bạn trong suốt khoảng thời gian làm việc tại HD SAISON.

WHAT’S THE JOB?

As a Food and Beverage Manager, you'll manage food and beverage operations to ensure quality service and standards are maintained, delivering a memorable guest experience while always adhering to government regulations concerning health, safety, and other requirements.

YOUR DAY-TO-DAY

People

• Manage everyday activities, plan and assign work, ensuring you always have the right staffing numbers.

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.

• Train colleagues to ensure they deliver with compliance and meet the standards we expect.

• Recommend or initiate any HR-related actions where needed.

Responsible Business

• Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions.

• Keep an eye on competitor activity and industry innovation. Review and approve menu design and concepts with the Executive Chef.

• Ensure food and drinks are secure and stored safely, always keeping stock replenished to minimize waste.

• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, materials, and equipment.

• Perform other ad-hoc duties during unexpected moments when we need to pull together to complete a task.

Guest Experience

• Ensure all food and beverage equipment is in operational condition and regularly cleaned.

• Ensure all food and beverage facilities, including banquet/convention spaces, are clean and properly stocked for anticipated business volume. Notify engineering immediately of any maintenance and repair needs.

• Establish and achieve quality and guest satisfaction goals. Assist guests with their requests and complaints, ensuring a high level of guest satisfaction.

Financial

• Assist in preparing the hotel's annual budget and setting departmental goals.

• Monitor the budget and control expenses, focusing on food, beverage, and labor costs.

• Work with the catering office to identify additional sales opportunities to enhance revenue.

• Drive promotions that offer great dining experiences for guests at a good value.

• Ensure credit and financial transactions are handled securely.

Accountabilities

This is the top food and beverage job in the hotel, supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or fewer. You may oversee one or more subordinate managers or supervisors.

JOB SCOPE

PRIMARY RESPONSIBILITIES

 Ensures that the Food & Beverage Top 10 are implemented

Đảm bảo Danh sách 10 Sản phẩm Hàng đầu của Bộ phận Ẩm thực được áp dụng

 Upkeeps and maintains Restaurant’s dining and working areas

Giữ vệ sinh và mỹ quan ở khu vực phục vụ khách và làm việc của nhà hàng

 Prepares mis-en-place according to the requirements and operation needs

Chuẩn bị những thứ cần thiết trước khi phục vụ theo nhu cầu hoạt động

 Ensures the assigned station is fully stocked with full and clean condiment containers, guest supplies and tableware at all times

Đảm bảo khu vực phục vụ được chỉ định luôn được trang bị đầy đủ với lọ đựng gia vị, đồ dùng dành cho khách và dụng cụ phục vụ ăn uống ở tình trạng sạch sẽ

 Assists Supevisor in presenting menus and answering enquiries and makes suggestions regarding food, beverage, and service to guests in a courteous and effective manner in peak dining periods

Hỗ trợ Giám sát Phục vụ Bàn đưa thực đơn cho khách và trả lời các thắc mắc của khách về thức ăn, thức uống và dịch vụ một cách lịch sự và hiệu quả khi nhà hàng đông khách

 Seats, takes orders and serves food and beverages to guests according to the established sequence and procedures

Hướng dẫn khách đến vị trí ngồi, nhận yêu cầu và phục vụ thức ăn, nước uống cho khách theo trình tự được thiết lập

 Upsells the menu and induces guests to take slightly higher than medium-priced items and side orders to increase the revenue

Giới thiệu thực đơn và thuyết phục khách đặt những món ăn có giá cao hơn giá bình quân và những món ăn thêm để tăng doanh thu cho nhà hàng

 Possesses a good knowledge of the Restaurant menus and wine list

Có kiến thức tốt về thực đơn và danh sách rượu bán tại nhà hàng

 Presents bill and collects payment accordingly

Đưa hóa đơn cho khách và thực hiện thanh toán

 Performs the function of cashier as required

Thực hiện công tác thu ngân khi được yêu cầu

 Verifies cash received ensuring only genuine money be collected

Kiểm tra kỹ tiền mặt nhằm tránh thu nhầm tiền giả

 Strictly adheres to all policies and procedures related to cashiering and cash handling

Nghiêm túc tuân thủ tất cả các quy trình và chính sách liên quan vấn đề thu ngân và xử lý tiền mặt

 Clears and re-sets tables and/or counter at conclusion of each course

Dọn dẹp và bày trí lại bàn ăn và/hoặc quầy sau khi việc phục vụ món ăn đã hoàn tất

 Sorts soiled tableware and sends to stewarding area

Phân loại dụng cụ ăn uống dơ và gửi vào khu vực tạp vụ

 Sorts soiled linen and sends to Uniform and Linen Section of Housekeeping Department

Phân loại các đồ dùng bằng vải dơ và gửi đến Tổ Đồng phục của Bộ phận Buồng

 Has a good control on the Restaurant’s linen par stock, records the linen exchange into the Linen Logbook at the end of each shift and reports to supervisors in case damaged linen isn’t replaced

Kiểm soát tốt lượng đồ dùng bằng vải của nhà hàng, ghi chú lượng đồ dùng bằng vải được chuyển đổi vào Sổ Theo dõi Đồ dùng bằng Vải vào cuối ca trực và báo cáo với cấp trên trường hợp đồ dung bằng vải bị hư hỏng không được thay thế

 Responsible for daily linen exchange with Housekeeping Department

Thực hiện quy trình trao đổi các đồ dùng bằng vải với Bộ phận Buồng

 Folds napkins; cleans glassware and utensils; replenishes condiment and toothpick containers

Gấp khăn ăn; lau ly tách và dao, muỗng, nĩa; kiểm tra các hủ đựng muối, tiêu, tăm, xốt và các đồ dung bằng vải

 Maintains par stocks of all operating equipment and guest supplies of the Restaurant as required

Duy trì lượng dự trữ trang thiết bị và đồ dùng dành cho khách của nhà hàng khi được yêu cầu

 Works closely with other Outlet employees in a supportive and flexible manner, focusing on the overall success of the Resort and the satisfaction of Resort guests

Phối hợp chặt chẽ với nhân viên các nhà hàng khác một cách tích cực và linh hoạt, tập trung vào thành công chung của Resort và sự hài lòng của khách

 Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”

Đảm bảo mọi nhân viên luôn làm việc với bộ phận khác trên tinh thần tương trợ và linh hoạt, phản ánh triết lý “Làm việc với tinh thần đồng đội”

 Ensures the proper handling and control of lost and found items

Đảm bảo đồ vật bị bỏ quên được xử lý đúng quy định

 Liaises with Kitchen Department and Bar on daily operations and quality control

Phối hợp với Bộ phận Bếp và quầy bar trong hoạt động phục vụ hàng ngày và việc kiểm tra chất lượng

Policies and Procedures

 Follow company and department policies and procedures.

 Protect the privacy and security of guests and coworkers.

 Maintain confidentiality of proprietary materials and information.

 Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

 Perform other reasonable job duties as requested by Supervisors.

Communication

 Provide assistance to coworkers, ensuring they understand their tasks 

 Talk with and listen to other employees to effectively exchange information.

Working with Others

 Support all co-workers and treat them with dignity and respect.

General Finance and Accounting

 Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures.

 Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.

 Record, store, and/or analyze information using property software.

 Complete period-end closing procedures and reports as specified.

 Control and secure cash and cash equivalents for property according to cash handling policy and procedures.

Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments

• Assists with generating and providing accurate and timely results in the form of reports, presentations, etc.

• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.

• Assures sanitation compliance.

• Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.

• Orders all food and beverage based on business needs.

• Assists Executive Chef in maintaining/lower budgeted food/controllable costs.

• Assists in enforcing first in/first out inventory rotation for all storeroom products.

• Maintains sanitation and safety standards as specified in the brand guidelines.

• Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.

• Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.

• Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.

• Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.

• Uses existing computer programs to perform daily and period end food and beverage costs.

• Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.

• Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).

• Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.

• Calculates figures for food and beverage inventory.

• Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.

• Assists in receiving and inspecting all deliveries.

• Maintains an accurate controllable log and beverage perpetual.

• Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.

Demonstrating and Applying Accounting Knowledge to Purchasing Operations

• Demonstrates knowledge of job-relevant issues, products, systems, and processes.

• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

• Keeps up-to-date technically and applying new knowledge to your job.

Communicate when interview

JOB SUMMARY

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Leading Kitchen Team

Ensuring Exceptional Customer Service

Managing and Conducting Human Resource Activities

MANAGEMENT COMPETENCIES