Tony Wedding

• Assists in supervising the function of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
• Controls and analyses, on an on-going basis, in order to optimize the following:
o Quality levels of product and service
o Guest satisfaction
o Merchandising and marketing
o Operating costs
o Sanitation and cleanliness (hygiene)
o Outlet Maintenance
• Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
• Establishes and maintains effective employee relations
• Assists in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
o Local requirements
o Market needs
o Competition
o Trends
o Recipes
o Potential costs
o Availability of Food and Beverage products
o Merchandising and promotions.
• Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
• Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
o Overall Food and Beverage financial results and profitability
o Projected business
o Operations results and problems
o Changes in procedures
o New management policies
o Quality improvement
o Sales improvement
o Productivity improvement
• Attends all other meetings as required by the administrative calendar
• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:
o Sales history
o Sales mix
o Actual costs
o Potential costs
o Par stock
o Production time
• Assists in implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Assists Outlet Manager on manpower planning and management needs
• Involves in the preparation and management of the Department’s budget
• Performs any other duties which may be assigned by the management from time to time

• 4 years related experience, including supervisory experience, or an equivalent combination of education and experience

• Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Fluent English skills

• Leadership Skills

- CV/ Sơ yếu lý lịch

- Potrait Photo /Ảnh

- Notaried ID Card/ Căn cước công dân photo công chứng

- Health check / Giấy khám sức khỏe