AVANA RETREAT

Main Responsibilities

• Assisting in management of entire business operation related to outlet.

• Ensuring smooth running of Restaurant department at all times.

• Responsible for daily operation of restaurant, bar, room service and banqueting.

• Holding daily staff briefings, assign work schedules and stations.

• Organizing weekly and monthly meetings of restaurant department.

• Greeting, welcoming and entertaining special guests.

• Dealing and handling customer complaints effectively.

• Ensuring strict adherence and compliance with all laws and regulations.

• Replacing F&B Manager during his/ her absence.

• Making daily & monthly reports to F&B Manager.

• Performing other tasks from time to time as reasonably requested by F&B Manager.

• Coordinating with Head Chef and F&B Manager to developing food and beverage concepts & products.

• Planning, organizing and executing annual and seasonal food and beverage promotion plans.

• Coordinates with Head Bar and Head Chef Planning, developing and calculating food and beverage cost, price and standard recipe.

• Making daily food and beverage outlet inspections and taking corrective actions as necessary.

• Controlling and reducing waste, breakage or loss.

• Assisting in Implementation, control and maintenance of HACCP standards and procedures.

• Interviewing potential candidates.

• Participate in hiring, promoting, disciplining, demoting or firing of employees.

• Motivating of employees and ensuring employees’ health, safety, security and welfare at all times.

• Monitoring and evaluating staff’s performance and motivation.

• Making regularly performance appraisal and propose the actions.

• Participating in development of training plans.

• Conducting regular employee trainings.

• Resolving any internal conflicts amicably.

• Attending weekly management meetings.

• Implementing management policies.

• Cooperating with F&B Manager to developing product range and pricing levels.

• Contributing in drafting annual operational budgets.

• Taking responsibility for achieving outlet revenue targets.

• Communicating daily outlet revenue targets.

• Checking daily figures against budget targets.

• Increasing revenues and maximizing profits wherever possible.

• Meeting, discussing and negotiating with major sponsors and suppliers.

• Controlling operational costs.

• Implementing and maintaining standard operational procedures.

• Monitoring quality and taking corrective actions where necessary.

• Ensuring excellent and consistent customer service.

• Achieving highest guest satisfaction.

- Competitive salary

- Health care insurance

- 24/7 accident insurance

- Yearly salary review

• Management skills

• Organizational skills

• Problem-solving skills

• Training skills

• Good interpersonal skills

• Excellent customer service skills

• Awareness of transaction process in a restaurant

• Fluent in English

• At least 2 years experience working as Restaurant Manager at 4-5 star hotel (Graduated Hotel & Tourist Management specialized in Hospitality is preferred) - Open for Vietnamese candidates only