LE CLUB BAR/ BANQUET SUPERVISOR

OBJECTIVE:

-Acts on issues and concern in his fields of jurisdiction immediately

-Ensure that the reputation and image of the foods outlets in the hotel be retained and improved at all times.

-Displays creativity in ionytroducing news items for sales programs, specials and promotions

-Maintain an excellent reputation to the eyes of the guests, the management and staffs.

-Ensure the food cost his below or at same level that the budget.

MAIN DUTIES:

• Under the guidance and supervision of the Beaulieu Chef de Cuisine and/or Executive Sous Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the banquet kitchen operation.

RESPONSIBILITIES

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.

• Control and analyse on a on-going basis the following:

• Quality levels of production and presentation.

• Guest satisfaction.

• Operating food cost.

• Cleanliness, sanitation, hygiene.

ADMINISTRATIVE RESPONSIBILITIES

• Responsible for good fonctionment, preparation of all events, taking into consideration of the following:

• Local requirements

• Market needs

• Competition

• Trends

• Potential costs

• Availability of food products

• Merchandising and promotion

• Inspects perishable food items received for quality and quantity control.

• Perform related duties and special projects as assigned.

TECHNICAL RESPONSIBILITIES

• Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure highest quality at all times.

• Assist or executes inspections of physical aspect the food preparation areas.

COMMERCIAL RESPONSIBILITIES

• Attend to specific guests as required.

HUMAN RESPONSIBILITIES

• Establish and maintains effective employee relations in his section.

• Develop formal training plans and conducts on the job training sessions for kitchen employees.

RELATIONS

• Report directly to the Executive Sous Chef and Executive Sous-Chef.

• Provide functional assistance and direction to the kitchen operation.

• Coordinate functions and activities with other Food & Beverage Department

• Maintain interdepartmental working relationships.

Miscellaneous

• Perform any other duties as assigned by Beaulieu Chef de cuisine and/or Executive Chef or Superiors.

• It is a company policy, that the Kitchen Chef may be sent for a temporary assignment within Vietnam or abroad to a sister hotel or food & Beverage related establishment.

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All ambassadors may be assigned to other duties in the hotel as and when required by business levels