Sheraton Hotel & Towers ★ 4.0

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

• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

2. Leading Food and Beverage Team

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

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

• Serves as a role model to demonstrate appropriate behaviors.

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

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

• Ensures and maintains the productivity level of employees.

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

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures compliance with all applicable laws and regulations.

• Ensures compliance with food handling and sanitation standards.

• Ensures staff understands local, state and Federal liquor laws.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Establishes guidelines so employees understand expectations and parameters.

• Monitors alcohol beverage service in compliance with local laws.

3. Ensuring Exceptional Customer Service

• 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.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

4. Managing and Conducting Human Resources Activities

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

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

• Ensures employees are treated fairly and equitably. Strives to improve employee retention.

• Ensures employees receive on-going training to understand guest expectations.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Strives to improve service performance.

• Ensures recognition is taking place across areas of responsibility.

5. Additional Responsibilities

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

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Assists servers and hosts on the floor during meal periods and high demand times.

• Recognizes good quality products and presentations.

• Supervises daily shift operations in absence of Assistant Restaurant Manager.

• Oversees the financial aspects of the department including purchasing and payment of invoices

• 60 days probation with Full salary & Social Insurance/Thử việc 60 ngày với đầy đủ lương và Bảo hiểm Xã hội.
• Attractive monthly service charge (top in the market)/Phụ cấp dịch vụ hàng tháng hấp dẫn (cao nhất trên thị trường).
• Professional training courses/Các khóa đào tạo chuyên nghiệp.
• Professional workplace with young, dynamic and awesome team members/Môi trường làm việc chuyên nghiệp với đội ngũ thành viên trẻ, năng động và tuyệt vời.
• Duty meal & Uniform provided/Bữa ăn và đồng phục được cung cấp.
• Exciting Birthday Parties with awesome gifts/Tiệc sinh nhật thú vị với những món quà tuyệt vời.
• Participate in team building and TakeCare activities of the team and hotel/Tham gia các hoạt động xây dựng đội nhóm và chương trình chăm sóc của đội và khách sạn.
• Health check every year/Kiểm tra sức khỏe hàng năm.
• Satisfy your love of travel with distinctive Associate discounts for hotel rooms and F&B services at Marriott International hotels & resorts all over the world (16 hotels & resorts in Vietnam)/Thỏa mãn đam mê du lịch của bạn với mức giảm giá đặc biệt cho phòng và dịch vụ F&B tại các khách sạn và khu nghỉ dưỡng của Marriott International trên toàn thế giới (16 khách sạn và khu nghỉ dưỡng tại Việt Nam).
• Start your career path in the biggest and one of the most prestigious hotel companies worldwide/Bắt đầu sự nghiệp của bạn trong tập đoàn khách sạn lớn nhất và được biết đến là một trong những công ty khách sạn uy tín nhất trên toàn cầu.

• High school diploma or GED; 6 years experience in the food and beverage, or related professional area.

• 4-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Mọi thắc mắc xin vui lòng liên hệ 024 3719 9000 - gặp phòng Nhân sự Sheraton Hà Nội

For contact, please call 024 3719 9000 - Sheraton Hanoi Human Resources