Hotel Des Arts Saigon

GENERAL MISSION

Responsible for the overall planning, organization and supervision of all administrative and operational activities in the restaurant.

RESPONSIBILITIES AND MEANS

Business Performance

• Sets periodical outlets budget & forecast

• Analyses monthly P&L and month-end reports, identifies deviation from business plan goals

• Participates in management meetings to review progress towards achievement of business plan goals and develops the annual business plan related for the department.

• Plans, implements and measures profit enhancement programs by working with the kitchen & Marketing Department. Prepares and submits post-mortem promotion report to Executive Assistant Manager upon completion of promotion.

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

Administration

• Develops and maintains the policies and standards of restaurant operations

• Controls and acknowledges all store requisitions and purchase requests.

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

• Controls the daily revenue (logbook VS Income Auditor daily revenue report) and corrects it in case of mistake

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

• Maintains department communication logbook and updated notice board

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

• Follows up on the implementation of any promotion / special event

• Issues and follows up on all needed maintenance requests

• Communicates Hotel Management in any problems or areas of concerns

• Ensures communication and introduction of all FB promotions to Front Office,

Financial and Revenue Responsibilities

• Communicates the financial target (budget) to the team

• Is active and work hard to reach the budget by using upselling techniques

• Monitors the cost linked to the operation

Training and Human Resources Management

• Interviews, selects and recruits employees

• Identifies and develops team members with potential

• Develops, conducts 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

• Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees

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

• Conducts performance review with the team

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

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

• Gives regular positive and negative feedbacks to each team member in a constructive way

Guest Service Responsibilities

• Ensures guest satisfaction at all times

• Develops customer loyalty and recognition

• Introduces and up sell any special events / promotions

• Gathers guest feedback and report to the EAM and GM

• Works hard to satisfy any guest requests

• Works with the culinary team to create attractive food products, presentations and improve food quality that support the image of the Hotel

Operational Responsibilities

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

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

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

• Handles guests’ complaints and comments tactfully and efficiently

• Ensures smooth and efficient service at all times

• Ensures proper atmosphere of restaurant according to the time of the day (music, lighting, aromas, temperature…)

• Knows and ensures full follow up on the MGallery brand standards

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

• Follows up that all given training fully followed by the staff

• Handles and follows up on any guest complaints and report to EAM, GM

Miscellaneous

• All employees are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All employees may be assigned to other duties in the hotel as and when required by business levels.

• Employee benefit card offering discounted rates in Accor Hotels worldwide.
• Develop your talent through learning programs by Academy Accor.
• Opportunity to grow within your property and across the world!
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.

• 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.
• Good writing skills
• Leadership Skills
• Diploma in Hotel Management, Food & Beverage, or related field.
• 02 year experience at the same postion or an equivalent combination of education and experience