Furama Resort

Job Summary: Assist Restaurant Manager, making sure all aspects of guest’s satisfaction for food and beverage service in restaurant, handles and solves problems from the guests. Conducting and following all SOP from Director of F&B Services in particular and in hotel management in general

Duties and responsibilities:

Guest Relations

Ensure guests are warmly welcomed and thanked. Provide feedback to staff on their guest relation skills, offering praise for good performance. Regularly visit tables to inquire about guests' dining experiences and handle any inquiries or complaints.

Area and Equipment Inspections

Conduct routine inspections of floors, carpets, windows, mirrors, entrances, outside areas, restrooms, and signage, addressing any issues with housekeeping. Ensure correct menus are available for specific meal periods and check the placement and condition of furniture and equipment.

VIP and Special Guests

Review the Daily VIP List to anticipate special needs and learn VIP guests' names. Assist the Host in seating VIPs and special guests, and introduce the captain to these guests to ensure a personalized experience.

Staff Management and Training

Ensure staff follows through on instructions, assist those who are behind, and maintain personal hygiene. Review daily activities and revenues, fill staffing gaps, counsel employees, and follow discipline procedures. Conduct briefings, weekly training, and monthly department training, while monitoring staff interactions with guests and adjusting schedules as needed.

Communication and Coordination

Communicate with the Host on the dining room status, review and respond to shift messages, and track revenue against the budget. Conduct shift briefings to discuss uniform and hygiene standards, out-of-stock items, house count, VIPs, special guests, policy changes, and answer staff questions.

Inventory and Supplies

Check the par list for shortages, assign staff to requisition supplies, and handle lost and found issues.

Dining Room Setup

Ensure the correct placement and cleanliness of tables and furniture.

• Provision of uniforms and duty meals.

• Professional working environment.

• Entitlement to insurance as per labor law.

• In addition to the basic salary, entitlement to monthly service charges even during probationary period.

• 11 public holidays and 12 annual leave days per year.

• Tet and holiday bonuses.

• Attending employee events such as Employee Recognition Day, Mid-Autumn Festival, International Children's Day,...

- Minimum of 3-5 years of experience in a supervisory role in a restaurant or hotel setting, preferably in a fine dining or upscale environment. Experience in vegetarian or plant-based cuisine is a plus.

- Strong leadership and team management skills.

- Strong problem-solving skills and ability to handle guest complaints effectively.

-Thorough understanding of food and beverage service standards as well as knowledge of health and safety regulations.