Navigos ★ 3.5

Leading Food and Beverage Team

 Manages the Food and Beverage departments (not catering sales).

 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

 Oversees all culinary, restaurant, beverage and room service operations.

 Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

 Provides excellent customer service to all employees.

 Responds quickly and proactively to employee's concerns.

 Provides a learning atmosphere with a focus on continuous improvement.

 Provides proactive coaching and counseling to team members.

 Encourages and builds mutual trust, respect, and cooperation among team members.

 Monitors and maintains the productivity level of employees.

 Develops specific goals and plans to prioritize, organize, and accomplish work.

 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

 Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

 Provides excellent customer service.

 Responds quickly and proactively to guest's concerns.

 Understands the brand's service culture.

 Drives alignment of all employees, team leaders and managers to the brand's service culture.

 Sets service expectations for all guests internally and externally.

 Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

 Verifies all banquet functions are up to standard and exceed guest's expectations.

 Provides services that are above and beyond for customer satisfaction and retention.

 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

 Serves as a role model to demonstrate appropriate behaviors.

 Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

 Conducts performance reviews in a timely manner.

 Promotes both Guarantee of Fair Treatment and Open Door policies.

 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

 Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

 Complies with all corporate accounting procedures.

 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

 Analyzes information and evaluates results to choose the best solution and solve problems.

 Drives effective departmental communication and information systems through logs, department meetings and property meetings.

• Competitive salary and monthly service charge
• Annual Leaves
• Working 5 days per week - off 2 days per week
• Follow the government social insurance, health insurance, unemployment insurance
• 24/24 accident insurance
• Join in hotel activities
• Training opportunities for career development