SAIGON CO.OP 4.1 ★

• As a beginner manager, assist the manager in operation
• Take responsibility of operation of premises at manager's absence
• Support department heads to achieve departmental goals.
• Maintain high customer satisfaction by managing departments and employees to suit brand standards.
• Administration / Hotel Management
• Perform duties of restaurant or related department staff's work when necessary.
• Supervise routine day-to-day operations and ensure that employees comply with standard restaurant standards and procedures (SOPs).
• Start and end a restaurant shift. Complete the assigned duty cycle checklist and other assigned tasks.
• Meet customers directly and help serving when station is busy.
• Make special menu of the day and change sales point system.
• Help develop and promote menus.
• Create and interpret department reports when necessary
• Ensure employees are aware of alcohol laws and monitor compliance with government regulations for alcohol service.
• Assist restaurant party reservation, room service reservation and service.
• Before selling a new menu, have the manager and cook explain the new menu to the staff (features, service methods, tastes, ingredients, etc.).
• If there is anything that needs special attention, inform the staff and take care of the details to complete the task.
• Must be able to operate all the equipment of the department and prepare a malfunction report if necessary
• Purchase appropriate equipment and manage inventory according to budget.
• Oversee staffing to ensure that customer service, operational needs, and financial goals are achieved.
• Create a cleanup schedule to ensure that all employees have their stations kept clean and sanitary.
• Follow hygiene standards when handling food.
• Help employees receive safety management procedure training and act accordingly to department and hotel emergency procedures.
• Participate in employee and customer accident investigations when necessary
• Understand and adhere to security regulations and procedures.
• Establish a positive example of customer service and create a positive atmosphere for relationship with customer.
• To obtain feedback, ask customers about food quality, service levels, and overall customer satisfaction privately when dining or leaving hotel. If necessary, respond to and solve customer problems or complaints.
• Observe how employees service, and provide feedback to the employee; Continue to strive improvement of the quality of our services.
• Review customer feedback cards, customer satisfaction, and other related materials with employees to help identify areas for improvement.
• Discuss with chef and manager about food quality and service issues
• Participate in interviewing and recruiting staff with skills appropriate to the department when necessary.
• Utilize all available training materials for employee training; Implement educational initiatives as needed.
• Provide beverage service training to employees.
• Provide feedback by participating in the performance evaluation process of general employees.
• Continuously conduct guidance counseling on the performance of employees' work. Discipline procedures for general employees are handled according to regulations.
• Respond to staff questions and concerns.
• Participate in departmental meetings to achieve the desired results with respect to the department's goals. Continuously communicate clear and consistent messages to employees.
• Assist in implementing the new concept of the premises.
• Supervise employee incentive programs for improved sales and sales promotions.
• Observe daily target sales and actual sales. Review the number of food sold daily, the percentage of sales to capacity of the premises, and the average selling price to achieve or exceed your sales goal.
• Provide the manager and the chef with feedback on menu sales trends
• If necessary, perform other tasks related.

*Attractive salary

* Professional and friendly working environment

* Competitive benefit package

- 2 days off/ week, 12-14 annual leaves/ year

- 24h accidental insurance, health care insurance for self and dependants

- Service Charge support, meal + transport + mobile allowances during pre-opening

- Uniform + staff meals + shuttle bus are provided

• Required Skills

- Communication skill (negotiation / presentation / speech / listening): In-house semi-professional level

- Understanding Hotel and F & B Industries: In-house semi-professional level

- Knowledge in operation procedures of restaurant, bar / lounge, room service, banquet room: In-house professional level

- Knowledge of hotel computer system usage, purchasing / inventory management / office supplies and equipment: In-house professional level

- Knowledge of food hygiene, health-related laws and financial analysis knowledge: Legal understanding level / basic knowledge

- Foreign Language(ENG required, Second language preferred): Explanation Level

• Qualifications

- Hotel school or equivalent educational background; Hotel service related major preferred

• Experiences

At least 3 years working experience at the same position