Chỉ may Tuấn Hồng

1. Customer

1.1 Preserve excellent levels of internal and external customer service

1.2 Identify customers’ needs and respond proactively to all of their concerns

1.3 Implement production, productivity, quality, and customer-service standards

1.4 Handle customer complains

1.5 complete audits; identify trends; determine system improvements; implement changes

1.6 Maintain high standard of ambiance for customers by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement as well as monitoring food presentation and service

1.7 Enhance department and organization reputation by accepting ownership for accomplishing new and different requests from the customers

2. Financial

2.1 Manage the F&B day-to-day operations within budgeted guidelines and to the highest standards

3. Process

3.1 Assist the Restaurant Manager to liaise with Procurement and Accounting department on product purchases, delivery inspections as well as inventory management

3.2 Follow cash handling policy and procedures

3.3 Determine system improvements and implement changes

3.4 Maximize bar profitability by ensuring portion control and monitoring accuracy of charges

3.5 Assist the Restaurant Manager to maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as food safety

4. People

4.1 Accomplish restaurant human resource objectives by recruiting, select, orient, train, assign, schedule rosters, coach, counsel, and discipline employees

4.2 Assist the Restaurant Manager to communicate job expectations

4.3 Plan, monitor, appraise, and review job contributions then make recommendation for promotions for the team members

4.4 Enhance job knowledge for himself / herself and team members by participating in educational opportunities, reading professional publications, maintaining personal networks, participating in professional organizations and necessary training courses

Parking and meal allowance

Annual leave

Tips and service charge

Professional working environment

Presentable and good – looking appearance, sparkling (shining, flashing and energetic look)

Vocational diploma in: restaurant, hospitality management

Listening skills

Humility – openness to criticisms/ideas

Communication skills

Teamwork

Enthusiasm

Flexible working time

Submit directly at the restaurant

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