Assistant Restaurant Manager - Trợ lý Quản lý Nhà hàng

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management discretion, the direction may be given for tasks outside the scope of work described.

1. ORGANIZATION

• Must be familiar with the procedures and standards of the assigned outlet.

• Plan, control, and coordinate Outlets organization and activity.

• Apply and ensure the application of standards and procedures set by SSNVB and those resulting from the Resort’s Food and Beverage Policy.

• Participate in managing the department’s personnel in terms of hours, public holidays discipline, and training according to instructions from F&BM/AF&BM.

• Apply and ensure the application of procedures and regulations concerning hygiene and safety.

• Make sure that all material and equipment made available to the Outlet is correctly used.

• Make a concerted effort to report and control breakage.

• Participate in inventory taking at scheduled times.

• Attends and contributes to the daily Food and Beverage meeting.

• Establish the rota for the staff

2. MANAGEMENT

• According to F&BM/AF&BM instructions, implement the appropriate means to improve costs, personnel, expenses, and charges.

• Make any suggestions to F&BM/AF&BM which will improve Outlet profitability.

• Establish and maintain effective employee relations.

• Conducts, under the guidance of the F&BM, AF&BM, such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling, and suspension if necessary to ensure appropriate staffing and products.

• Performs related duties and special projects as assigned.

• Controls and regulates costs associated with outlet

3. QUALITY

• Before each service, check Restaurant cleanliness and set-up.

• Make sure that host levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.

• Participate in service as necessary to ensure agreed standards are met.

• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.

• Conduct pre-meal briefing.

• Take responsibility for reception and service quality, supervised directly by the F&BM/AF&BM.

• Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to F&BM/AF&BM.

• In cooperation with F&BM/AF&BM, develop initial and in-service training programs, and ensure follow-up, paying particular attention to improving reception and service quality.

• Make any suggestion to F&BM/AF&BM likely to improve service quality.

• Send daily outlet logbook to F&B office.