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Mô Tả Công Việc
- Building and maintaining a strong and efficient team.
- Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
- Operate the department with positive financial results.
- Prepare and update the job description for all concerned personnel at least once a year.
- Ensuring that all newly hired employees are properly screened, and that they received the hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
- Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
- Recommend promotions and special awards.
- Conduct performance evaluations
- Understanding of GSI / Medallia score to perform.
- Liaise with the Human Resource Department on disciplinary matters.
- Maintain a high standard of personal appearance and hygiene at all times.
- Develop and implement training programs and conduct training sessions.
- Co-ordinate all training programs for the staff.
- Identify all training needs.
- Provide on-the-job and off-the-job training.
- Keep F&B Office and training office informed of all training sessions.
- Evaluate training and follow up.
- Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
- Ensure that all employees in direct contact with guests have good product knowledge.
- Implement and maintain high quality standards as they relate to sanitation and cleanliness.
- Demonstrate knowledge of local liquor and food service laws.
- Have complete knowledge of Employment Act.
- Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
- Ensuring effective communication among fellow employees.
- Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
- Make recommendation to F&B Office for promotional activities and creative ideas.
- Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
- Ensure all operating supplies and equipment are adequate as per Par stock established.
- Anticipate additional supplies and equipment for additional wok load or volume of business.
- Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
- Prepare and update the job description for all concerned personnel at least once a year.
- Ensuring that all newly hired employees are properly screened, and that they received the hotel’s orientation program, are instructed in all F&B service procedures, and are informed of the rules and regulations.
- Check all employees regularly for their cleanliness, appearance, and that they take pride in their uniform and restaurant team.
- Recommend promotions and special awards.
- Conduct performance evaluations
- Understanding of GSI / Medallia score to perform.
- Liaise with the Human Resource Department on disciplinary matters.
- Maintain a high standard of personal appearance and hygiene at all times.
- Develop and implement training programs and conduct training sessions.
- Co-ordinate all training programs for the staff.
- Identify all training needs.
- Provide on-the-job and off-the-job training.
- Keep F&B Office and training office informed of all training sessions.
- Evaluate training and follow up.
- Conduct daily checks and work with the Executive Chef or chef de cuisine to ensure that the buffet counter or display of F&B items is done attractively.
- Ensure that all employees in direct contact with guests have good product knowledge.
- Implement and maintain high quality standards as they relate to sanitation and cleanliness.
- Demonstrate knowledge of local liquor and food service laws.
- Have complete knowledge of Employment Act.
- Have complete knowledge of FSMS and HACCP, responsible of standard and hygiene on the restaurant and bar.
- Ensuring effective communication among fellow employees.
- Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
- Make recommendation to F&B Office for promotional activities and creative ideas.
- Must be familiarized with all hotel policies and procedures in reference to training, safety and security.
- Ensure all operating supplies and equipment are adequate as per Par stock established.
- Anticipate additional supplies and equipment for additional wok load or volume of business.
- Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency. Monthly checking Menu Engineering to have plans for improve items sale if needed.
- Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes. Make actions plan to improve revenue depend on seasons.
- Maintain customers profile and preferences, files on birthdays and anniversaries then follow.
- Analyze daily reports with Assistant Managers.
Yêu Cầu Công Việc
Required Skills:
Xem toàn bộ Yêu Cầu Công Việc
- Commitment: You are dedicated to your work and always intend to perform as best as possible. You do not go home before your tasks are finished or carefully handed over to your colleagues.
- Growth mindset: You believe that you can always improve and develop skills, by facing challenges, learning from mistakes and genuinely listen to feedback.
- Ambition: You are eager to learn more and enthusiastic to continuously improve your knowledge and skills in order to become a real InterContinental connoisseur.
- Pro-active attitude: You are driven by intrinsic motivation and are always one step ahead in doing daily tasks and anticipating guests’ needs.
- Knowledgeable: You make sure you have excellent product knowledge and know how to develop the knowledge of your team members.
- Consistency: As a supervisor you make sure consistent service is provided and quality always meets the standards set by the resort.
- Leadership: You lead the team by example and show them how work needs to be done, while always supporting growth and development.
- Team player: Together with the team you work towards goals and you understand the importance of your role within the team, while always willing to support your colleagues.
Qualifications
- Diploma in Hotel Management, Food & Beverage, or related field
Experience
- 4 years related experience, including supervisory experience, or an equivalent combination of education and experience
Hình thức
Quyền Lợi
- Competitive salary / Mức lương hấp dẫn
- At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
- Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
- 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
- Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
- 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
- Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
- Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.
Mức lương
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