[Melia Vinpearl Tây Ninh] FB Supervisor - Giám sát Ẩm thực

 Plan the work of the restaurant staff corresponding to their sector based on the work forecast, the existing occupation and the forecast of cutlery for the respective period.

 Organize, train and supervise the personnel in their charge in compliance with the policies and procedures of discipline, presentation and personal hygiene, schedules, transit areas and safety standards established by the Hotel and by the pertinent health authorities.

 Before and after each shift, they verify the order, cleanliness, operation of the equipment, conditions of the furniture, etc...., notifying any anomaly or problem that they detect to their immediate boss and the responsible departments, making the corresponding follow-up until they are corrected.

 Ensure that the staff under their supervision comply with the instructions of the Maître-Head of Restaurant in terms of assignment of tasks and obligations established for each of them. Likewise, he assists his immediate boss in the administration of personnel in accordance with the established policies and procedures.

 Verify that the service sectors are well equipped, that the assembly of the tables is complete and in accordance with the established standards and type of consumption center and monitor the adequate presentation of menus and all the informative material that is presented to the customer.

 Participate in the briefings at the beginning of each shift with the purpose of reviewing the presentation, uniformity and hygiene of the personnel in their charge and receive information on specialties of the day, shortages, VIPs, groups, events, general comments and exchange of opinions.

 Greet and welcome customers, coordinating their accommodation personally and through the Hostess, all according to the needs of the moment.

 To promote among its staff the attitude of professionalism, courtesy and service that should characterize all employees who serve guests and customers of the Hotel.

 Participate directly in the service of the consumption center, especially during the hours of greatest workload or demand, ensuring the fluidity of the service and taking immediate corrective actions to solve any setbacks.

 Ensure that orders are served according to the procedure, monitor the preparation and delivery time to the customer, ensuring an efficient and timely service and ensuring that the presentation of the different dishes is adequate and complies with the portions, established quality standards and what is requested by the customer.

 Monitor the performance of the waiters and assistants, ensuring that they comply with the procedures regarding the service in question (breakfast, buffet, lunch or dinner), taking care of the details of service etiquette and providing the customer with professional and careful attention.

 Ensure that during the service the degree of satisfaction of customers by taking the necessary actions to anticipate their wishes or correct any deficiencies.

 Ensure that the account collection procedure is carried out in a timely and smooth manner, always trying to complete the service efficiently and with careful attention.

 Listen to complaints, suggestions and comments from customers always using a broad and professional criterion and resolving any problem in order to guarantee their satisfaction.

 Promote the sale of food and beverages by making suggestions to the customer.

 Ensure that communication between the kitchen and the waiters is correct and efficient to maintain a good level of service and coordination.

 To train, train and permanently develop the personnel under their charge in terms of work procedures and service standards.

 Attend department meetings and continuously participate in training scheduled for their position.

 Review the mise en place of your rank to provide the service in the most efficient way, ensuring the satisfaction of the assigned customers.

 Promote the creation of an optimal work environment through the training, guidance and motivation of its personnel, in order to achieve the best results in the climate and efficiency of the group, maximizing productivity and facilitating the achievement of performance goals.

 To monitor and control HACCP standards focused on their rank.

ECONOMIC-FINANCIAL

 Know your department's budget.

 To know the economic results of the department.

 Know the economic objectives of the hotel and its department, as well as their fulfillment.

HUMAN RESOURCES

 Support and participate in core staff development plans and internships (if applicable).

 Know the development plans and tools in the field of Human Resources and promote their use (Meliá Home, Meliá Escucha, E-Meliá, development plans, Inspiring Opportunities, Graduates Programs, Code of Ethics...).

 Identify high-potential personnel, as well as actively participate in the development of the team and trainee personnel (if applicable).

 Support in the execution of action plans that impact the team's commitment and climate.

 Encourage the participation of your team in the wellness programs made available at the Hotel.

 Promote the use of social media following the guidelines established by the company.

CUSTOMER EXPERIENCE

 Know the philosophy of the Brand, implementing the standards, operational and identity manuals that apply to their department.

 Ensure the customer experience and personalise their stay, anticipating their needs and exceeding their expectations.

 Attend to customer incidents, communicating the actions taken to their manager. Escalate the incident to the person in charge if they cannot provide a solution.

 Know and participate in the achievement of the objectives of Voice of the Customer and ensure compliance with them, participating in the improvement plans established in their area.

 Know the Sensory Architecture established for their areas and ensure its compliance.

 Know the services and facilities of the hotel, as well as the program of entertainment, experiences and events, making sure that the team has all the information to be able to promote them to customers.

HEALTH & SAFETY/ HEALTHY WORKPLACE

 Know the evacuation plan of the Hotel.

 Support in the responsibilities assigned to them in the Center's Self-Protection Manual or local equivalent in other countries.

 Know the methods, work procedures and risks inherent to their activity.

 Know the department's personal protective equipment and support its correct implementation and use through the corresponding training actions.

 Assume the responsibilities assigned to them in the Occupational Health and Safety Management System Manual.

SUSTAINABILITY

 To promote the local gastronomy of the destination.

 Promote healthy eating guidelines for employees.

 Minimize food waste.

 Ensure the separation of waste generated in their area of responsibility.