Trợ lý Quản lý Nhà hàng (Assistant)

• Develops strong relationships with guests with the aim of gaining their loyalty

• Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome

• Steers and promotes all the F&B points of sale

• Ensures that all information is duly passed on to the applicable departments

• Organizes and supervises the preparation of points of sale according to activity forecasts and product information

• Ensures the brand's reference standards are properly applied

• Ensures that sales materials are of good quality and ensures that pricing is in line with strategy

• In conjunction with the Head Chef, prepares the menus, organizes purchases and updates the cooking instructions

• Plans changes in the menu, sets prices and organizes the work for the day in coordination with the Chef

• Is responsible for keeping equipment and furniture in good condition, for keeping machinery and appliances in reliable working order, and for following up technical maintenance.

• Assures hotel management cover early mornings, evenings, weekends and on bank holidays

• Prepares the commercial action plan for the department and ensures its implementation

• Is familiar with all the hotel's services and informs guests about them to encourage use

• Analyses guests' comments and implements any corrective actions as required

• Launches and deploys marketing initiatives in the local area in order to increase revenue

• Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers

• Draws up the annual budget for the department and implements any corrective actions required

• Ensures that the management results for the department are in line with the hotel's targets

• Adapts department organisation as required and manages headcount for optimum "prime cost"

• Draws up, implements and ensures that internal checks are carried out

• Supervises purchasing for the restaurant, manages stocks

• Checks inventories that have been carried out

• Ensures that food and beverage costs comply with requirements defined by the hotel and the brand