Pullman Vung Tau Hotel & Convention Center

- Manage the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.
- Adhere to regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures.
- The main responsibilities and tasks of this position are as listed below, but not limited to these:
- Manage and coordinate daily of Restaurants with right delegation
- Long Term planning to create initiatives that furthers the all outlets overall goal
- Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
- Monitor the reservation status and communicate with culinary team
- Plan and control manning to meet business needs and according to budget
- Work with Talent & Culture to recruit suitable colleagues
- Communicate with team during daily briefings and conduct monthly department meetings
- Ensure regular training and re-training when needed
- Maintain service, standards and procedures for all the outlet and to ensure that they are achieved and followed by all.
- Ensure hygiene and food safety compliance in the outlet and related areas
- Together with the FBM lead the Restaurant team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
- Lead a Heartist® approach to guest experience/service with the F&B team
- Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
- Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
- Regular review of guest comments/ discuss with the team and implement right solutions for continuous improvement
- Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for restaurant and to be in line of budget.
- Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used all the outlet
- Provide necessary training and guidance to Restaurant team and to ensure that the highest possible standards and quality of products and services offering in the premise
- Recruit, develop and retain Rstaurant team who are competent and confident to exceed guest expectations and create successful business.
- Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
- Develop own knowledge and skills to grow as a business partner and leader.
- Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
- Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
- Assist to promote the entertainment.
- Works with superior on manpower planning and management needs
- Works with superior in the preparation and management of the Department’s budget
- Motivate and drive team productivity at all times and offers assistant to other outlets where possible and as requested.
- Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability
- Conduct regular check on the cleanliness
- Report all the default area and equipment and follow up to fix the area.