Head of Chinese Restaurant / Tổng Quản Lý Nhà Hàng Trung

Restaurant

• Effectively manage the restaurant by ensuring the following:
• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill paying procedures
• Conduct effective shift briefings, ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts

Bars

• Carries out effective beverage service by ensuring

Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
Guests are informed about wine, advising the types and styles of wine, taking wine orders and serving wine
Promotion and sales of cocktails to guests
Quality in making and presenting cocktails
Coffee and tea is served hot and in accordance with standards

• Cellar operations are carried out including:

Correct use of refrigeration system
Effective operation of the post-mix syrups bulk dispense system
Operating the beer reticulation system
Adhering to stock control procedures
Requisition of bar items according to bar stocks
Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
Complete spillage report and submit to Food and Beverage manager at the conclusion of each shift
Assist the Food and Beverage Director to source and review outlet musicians
Assist to promote the musicians
Design promotional material aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Director

• Prepares for service by ensuring the department’s:

Grooming is impeccable and in accordance with ICHG personal presentation standards
Equipment is clean
Equipment is sorted and stored
Glassware is polished
Requirements for special occasions are ready
Music is on
Lighting is on
Outlet is ready for service and guest comfort

• Carries out effective service by ensuring all staff are aware of their role in:

Greeting and seating guests
Explaining and up-selling daily beverage specials
Processing food orders accurately
Using trays and tray jacks effectively
Quickly taking food and beverage orders
Ensuring payment methods are handled accurately
Ensuring working areas are cleaned and re-set quickly
Ensuring the bar is clean
Regularly cleaning ashtrays
Conversing with Guests in relation to the food and beverage products

• Patron care standards are adhered to by ensuring:

Guests are advised on alcoholic beverages
The strengths of alcohol is advised and guests are advised as to their effect
Compliance with legal provisions of local liquor codes
Level of intoxication of guests is assessed and appropriate action taken
Guests are advised on the hotel’s policy of smoking

• Food and Beverage service of high standard and in accordance with departmental standards and procedures is delivered
• Recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile are shared
• Development and implementation of Promotions Calendar for F&B products in restaurant
• Special event concepts are managed
• Market changes are anticipated and review operations when necessary
• Competitor analysis is conducted
• Positive publicity opportunities are created
• Customer database is managed and utilized effectively
• Property facilities are upsold
• The active pursuit of cost saving measures
• Recycling wherever possible
• Liaison occurs with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Wage and beverage costs are managed
• Forecasting is managed
• Stock control is managed
• Analysis of statistics and change your operations to reflect customer preferences
• Your own shift hours are mixed to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)
• Guest complaints are handled professionally.