Bar Captain/Tổ trưởng Bar (Hà Nội)

* MAIN SCOPE AND PURPOSE:

• Food and Beverage Supervisor is responsible to ensure the customer receives the highest quality of services. To assist the operational running of the bar and restaurant, ensure that team members are fulfilling their duties to the best of their ability: To provide excellent customer service, To maintain high standards of hygiene, health and safety. Ensure high standards and efficiency of work maintain strict stock and financial control.

* MAIN DUTIES AND RESPONSIBILITIES:

1- Supervise the efficient running of the bar and restaurant:

• Ensure all venues open on time and that they are ready for business.
• Ensure excellent front of house service, allocate and support team members throughout the shift to maintain speed of service and cleanliness.
• Keep team members busy and productive at all times.
• Ensure team members meet the standards of the bars, addressing and correcting bad practice where need be.
• Maintain the back of the house and cellars to a high standard.
• Liaise on shift with the Head Chef to resolve problems and ensure great service.
• Complete daily paperwork to ensure the safe running of the venues, and for those standards to be monitored and maintained throughout the shift.
• Pre-empt and actively respond to problems that arise and keep management up to date.
• Ensure all venues close on time, end of day jobs completed to a high standard, teams are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day’s service.
• To clean and maintain all equipment and notify management of any issues.
• Assist in cash handling procedures as required
• Attending the weekly meetings.

2- Stock & Financial Control

• Provide supervision and assist in the timely and accurate completion of tasks in relation to the following;
• Tills To follow all Till and Cashing up procedures and ensure all teams are following these correctly.
• Detailed check of deliveries for accuracy and quality of product.
• Ensuring stock is received and secured in cellars on delivery.
• Ensure stock rotation is applied when storing deliveries and that the correct storage method is applied to each product.
• Display stock levels should be monitored throughout your shift and replenished as required.
• Recording any wastage

3- Assist in the training of bar and restaurant team

• Assist in induction days as required
• Monitor new team members and allocate “shadows” for their first few shifts
• Report back to the General Managers any areas where refresher training may be needed
• Brief team members at the beginning of the night and debrief at the end

4- Personal Development

• Ensure personal mandatory training is up to date
• With the help of others, review your own work against the requirements for the role and identify any development areas.
• Identifies with reviewers additional development areas which will provide support to the team.