Hotel Des Arts Saigon

• To assist the F&B Outlets Manager in all of the responsibilities, and to assist in any of the outlet managers when necessary.

RESPONSIBILITIES AND MEANS

• The F&B supervisor performs the duties within the framework defined by F&B Outlets Manager, the hotel’s Policies & Procedures and following the country’s laws and regulations in coordination with the F&B Outlets Manager and the various Outlet Managers. To ensure the smooth running of the following F&B outlets.

ADMINISTRATIVE RESPONSIBILITIES

• To assist the F&B Outlets Manager in administrative jobs in the F&B office such as:

- Maintaining F&B records & forms as prescribed by the hotel policies & procedures.

- Ensuring that scheduling to be available and on duty during peak period (frequently opening & closing the operation).

- Operating Pcs (computer literate).

FINANCIAL RESPONSIBILITIES

• To assist the F&B Outlets Manager in the preparation of the annual budget.

• To monitor all costs and recommend measures to control them.

• To assist the F&B Outlets Manager in ensuring that each outlet and banquet are individually profitable.

GENERAL

• To assist the F&B Outlets Manager and Executive Chef in ensuring that all company and hotel policies & procedures and minimum standards are being properly set and adhered too.

• To assist the F&B Outlets Manager and Executive Chef in monitoring service and F&B standard.

• To work closely with the outlet Managers, Outlet Chefs, Assistant Banquet Service Managers, and to take corrective action when necessary.

• To carry on special projects assigned by the F&B Outlets Manager.

• To assist in management of outlets & banquet when necessary.

• To keep an updated monthly attendance sheet of all Outlets Managers, Assistant Outlet Managers and other F&B department heads.

• To check each F&B departmental employees schedule and make necessary changes according to the volume of business.

GUEST SERVICE

• To personally and frequently verify that guests in outlets are receiving the best possible service.

• To spend time in the various outlets during peak periods to ensure that the operation is managed well by his outlet team. Ensure that the greeting standards in all outlets.

FOOD AND BEVERAGE PRODUCT

• To frequently verify that only fresh products are used in food preparation.

• To taste the food from various kitchens with the outlet chef and be demanding and critical when it comes to food quality and presentation.

• To ensure that special set up (promotions etc.) be installed in the various point of sales in due time and according to pre-established specifications.

COMMERCIAL RESPONSIBILITIES

• To assist identify the market needs of both hotel and local guests.

• To assist in monitoring and analysing the activities and trends of the competition (hotels and free-standing restaurants and bars etc.)

• To assist the F&B Outlets Manager in the preparation of the F&B marketing plan.

HUMAN RESPONSIBILITIES

Guests

• To handle complaints and guest suggestions by using the proper channel of delegation.

Employees

• To assist in training and developing heads of department so that they are able to operate independently within their own profit center.

• To assist each head of department in planning & implementing effective training program for their respective employees in co-ordination with the Training Manager.

• To ensure that the outlet team project professionalism and that employees are well groomed and wear impeccable uniforms at all time.

• To ensure that the establishment of schedules for the F&B staff is done in an equitable manner and according to the labor law.

• No dismissal of management level personnel without previous approval of the F&B Outlets Manager and the management General manager & Director of Human Resources).

• To ensure in co-ordination with each outlet manager and / or department heads that a proper vacation and leave plan is followed and adhered to.

RELATIONS

• Maintaining good working relationship with all employees from the F&B department and with the Directors, Managers of other departments.

• He maintains and develops external contacts with suppliers and other companies related to the hotel activities. He promotes & applies synergy, flexibility and cross training within his operation.

REPLACEMENT AND TEMPORARY MISSIONS

• The F&B supervisor replaces the Assistant F&B Manager in the absence and can assume other responsibilities if so required by the management.

• Any information related to the F&B operation and not mentioned in this listing remains under the sole responsibility of the F&B Outlets Manager.

• 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.
• 1 year experience at the same postion, including supervisory experience, or an equivalent combination of education and experience