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Mô Tả Công Việc
- Responsibility for financial and functional duties such inventory management, building and sticking to a budget, and arranging purchase orders.
- Develop an operating budget for each of the department’s revenue outlets.
- Ensure that all standard operating procedures for revenue and cost control are in place.
- Collaborate together with the Executive Chef to create menus for all outlets and special event.
- Develop and implement policies and procedures for food and beverage departments.
- Ensure that effective orientation and training for new staff and professional development.
- Additional responsibilities assigned by the Board Of Manager/ Board Of Director.
Yêu Cầu Công Việc
- Minimum two or three years’ management experience in the restaurant/hospitality industry.
- Strategic decision-making capabilities help directors analyze operations and identify needed changes to improve quality and minimize expenses.
- Strong interpersonal skills.
- In-depth understanding of the hospitality industry and its common practices.
Hình thức
Quyền Lợi
- Negotiable salary.
- Service charge.
- Annual leave.
- Meals - uniform.
- Other Hotel's policy.
Mức lương
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