[Melia Vinpearl Tay Ninh] Bar Supervisor

2. Give full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner

3. Ensure all the F&B manuals are always update with the following: Sequence of Service, SOPs, Opening and Closing Check Lists, Side Duties and Food and Beverage Plating Guide

4. Create and develop special events and sales blitzes to showcase the hotel to potential clients. Attend trade shows and major market events locally and nationally to promote new business and increase sales and marketing opportunities for the hotel

5. Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management

6. Understand departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest

7. Report Lost and Found immediately to Security or per Brand’s SOP

People/ Con người

1. Perform/ behave as per MHI leadership competencies

2. Work with Superior and Human Resources on manpower planning and management needs

3. Identify training need, propose training plan, and conduct the training

4. Conduct shift briefings, department meeting to ensure resort activities and operational requirements are known

5. Observe staff’s performance, give constructive feedback when need it

6. Coach and develop staff

7. Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff

8. Feasibility on the operation during the peak hours

Guest experience

1. Perform Brand’s services behaviours in daily operation basic towards the guests

2. Ensure consistency service within the department

3. Sharing guest feedback to the team

4. Manage all requests made by guests, or special request from guest that your staff reported to you

5. Ensure the all the target is met

6. Understand the outlet’s target and strive to achieve it

7. Promote a helpful and professional image to the client and give full co-operation to any prospective customer requiring assistance with a prompt, caring and helpful attitude

8. Monitor all costs and recommend measures to control them

9. Ensure all the breakages reports are followed and identify how we reduce breakages

10. Report all guest complaints to his superior promptly

11. Admirations

12. Cost control

13. Planning

14. Hygiene & Food Safety

Responsible business

1. Be responsible in keeping our property safe and secure

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

3. Understand and ensure your staff understanding MHI Brand Standard related to your department

4. Recommended changes to these standards

5. Open and close the shift, ensure effective shift hand over

6. Co-ordinate special projects as required, such as…

7. Rotate the roles (cross training) within department when required

8. Coordinate and assist in service according to service standards

9. Make sure all equipment is in good working condition

10. Ensure a very high standard of service is held and maintain at all times

11. Take food and beverage orders according to guest’s requirements and preferences

12. Communicate with Captain, Guest Relations Executive, Assistant Manager and Outlet Manager of all issues concerning outlet

13. Be aware of hotel/resort standards & policies.

14. Double check and reassure new staff of their working formalities and duties

15. Conduct in an expected manner of a Supervisor commanding the respect of his fellow workers and help construct a strong team atmosphere

16. Collect food & beverage and general supplies requisition as allocated duties

17. Perform secondary duties as required by the superiors

18. Assist the Headwaiter/Captain in his overall duties

19. Have complete knowledge of all menu items

20. Report for duty on time wearing clean & complete uniform at all times

21. Attend daily briefing & training classes

22. Maintain good working relationships with your own colleagues and all other departments

23. Provide courteous and professional service at all times

24. Carry out any other reasonable duties and responsibilities as assigned

25. Be aware of the procedure concerning hotel fire & life safety/ emergency procedures

26. Apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)