Novotel Đà Nẵng

GENERAL MISSION

Assist the F&B Manager in every aspect of manning and organization of the F&B Outlets to the standards established by the Hotel.

RESPONSIBILITIES AND MEANS

1. Brief personnel on preparations, service and content of menu items. Coordinate with kitchen on daily or monthly specials and promotions.

2. Ensure all necessary arrangement and preparation are made for normal and special events; coordinates activities with Housekeeping, Engineering and other departments.

3. Monitors and directs service flow in F&B Outlets.

4. Welcomes and seats guests and presents menu with suggestions to specials.

5. Perform duties common to subordinate and other duties as may be assigned.

ADMINISTRATIVE RESPONSIBILITIES

1. Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks, discusses the same with F&B Manager.

2. Control requisitions of all supplies to maintain par stock for smooth operation.

3. Establishes side duties schedule and follow up with each employee to ensure duties are carried out.

TECHNICAL RESPONSIBILITIES

Check regularly all operating equipment to ensure sufficiency and reports inventory, breakages or missing items.

Check rooms for need of repair of furniture and fixtures; coordinates with Engineering.

COMMERCIAL RESPONSIBILITIES

Execute the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.

Attend to guest complaints, requests or inquiries regarding food and services

HUMAN RESPONSIBILITIES

Trains personnel according to established procedures; Conducts orientation of all new employees and ongoing training of all staff.

Ensure grooming and general appearance of staff conforms to Hotel standards.

Maintain attendance records.

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

DIRECT LIAISONS

- F&B Supervisor is responsible to the F&B Manager.

REPLACEMENT AND TEMPORARY MISSION

- To attend to any other job requirement as requested by the F&B Manager for the efficient functioning of the Department and to respond to changes in Departmental functions as dictated by the Industry, Company, or the Hotel.

- To be ready and responsible to perform any other duties as designated or required by Management from time to time.

• Thẻ phúc lợi dành cho nhân viên cung cấp mức giá chiết khấu tại Accor Hotels trên toàn thế giới.
• Phát triển tài năng của bạn thông qua các chương trình học tập của Academy Accor.
• Phụ cấp ăn trưa, gửi xe miễn phí tại hầm gửi xe của khách sạn.
• Làm việc 5.5 ngày/ 1 tuần.

Knowledge and Experience

• Diploma from a reputable Hospitality Management / Culinary school preferred

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

• Minimum 2 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally

• Excellent reading, writing and oral proficiency in English language

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

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

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

Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Results and service oriented with an eye for details

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

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times