Hôtel De L'opéra Hanoi - Mgallery By Sofitel

Business Performance

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic

• Analyze and submit month-end reports and identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion

• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.

• Create and update all restaurant online/offline information alongside Marketing department, and distribute necessary information and write-ups internally and externally.

Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service

• Supervise the maintenance of service standards during banquet service operations

• Engage and obtain guests’ feedback during operations to ensure satisfaction

• Handle guests’ complaints and comments tactfully and efficiently

• Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received

• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies

• Maintain department communication logbook and updated notice board

• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests

• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features

• Ensure that health, safety and security procedures are in place in the outlet

• Attend all briefings, meetings and trainings as assigned by management

• Perform proper handover and communication to the next shift

• Assist other food & beverage outlets with their operations during peak times or when required

• Implement appropriate and effective measures to keep costs and expenses within budget.

• Rostering and scheduling staff.

• Create, update and maintain all SOPs, according to Director’s instructions.

• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.

• Monitor the quality and quantity of all food and beverage items served, inventory management and report routinely.

Team Management

• Interview, select and recruit outlet employees

• Identify and develop team members with potential

• Conduct performance review with the team

• Constantly monitor team members’ appearance, attitude and degree of professionalism

• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Customer Service

• Preserve excellent levels of internal and external customer service.

• Identify customers needs and respond proactively to all of their concerns.

• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.

• Entertaining guests in a consistent, professional and positive attitude.

• Attractive salary and 100% service charge during probation period
• Social insurance, health insurance and other benefits
• Uniforms, laundry, free shift meals
• Opportunities to grow within our property and across the world

Knowledge and Experience

• Must possess at least Bachelor’s Degree/ Post Graduate Diploma/Professional Degree in Food & Beverage Services Management or equivalent.

• Additional certification(s) in Food & Beverage will be an advantage

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

• Minimum 2 years of relevant experience in a similar capacity

• Good working knowledge of MS Excel, Word, & PowerPoint

• High degree of professionalism with sound human resources management and business acumen capabilities

• Preferably specialized in Food/ Beverage/ Restaurant service or equivalent.

Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Service oriented with an eye for details

• Ability to work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times