Radisson Blu Resort

TASKS OVERVIEWING

Directing, controlling and coordinating restaurants’ operation to achieve financial target and guest satisfaction

SPECIFIC RESPONSIBILITIES

• Directing and controlling staffs under responsibility; being able to instruct and perform daily tasks in an organized process to make sure daily activities are solved and achieve guest satisfaction

• Giving instructions and supporting staffs so they can complete their tasks and duties

• Conducting daily briefings, providing exact and necessary information about daily activities of department and resort’s and other information to staff to ensure information is transmitted

• Following issues discussed in daily briefings and giving necessary solutions to solve all problems with fastest way

• Keeping announcements about promotions, resort’s events or events happening in resort and informing guests of them clearly and concisely

• Assisting in coordinating, controlling, planning and conducting department’s training programs

• Communicating and discussing about ideas for restaurants with Department Head and reporting restaurant operation issues as well as guest’s demands

• Scheduling and assigning workload to staffs to be suitable with restaurant operation changes

• Controlling issues related to linen, crockery, knives, spoons, forks, glasses to minimize loss and maintain quality

• Working closely with Stewards and House Keeping Department’s staffs on restaurant operation to ensure smooth work

• Maximizing restaurant profit by applying sale skills

• Supervising and controlling inventories, properties and participating in inventory process

• Making Duty Roster and plan for leave and holidays

• Participating in planning department’s annual budget directed by superior

• Regularly inspecting the front and back areas of department to make sure service zone, serving procedures, standard of sanitation, repairing and maintaining procedures, staff manners fit with standards and take actions when necessary

• Assisting Department Head in evaluating restaurant menus and suggesting programs that can maximize profit and guest experiences also

• Maintaining working condition, cleanliness and order of tools, furniture at workplace

• Preparing and submitting reports timely

• Performing other tasks assigned by Food & Beverage Manager

• Be part of an international hotel group (Radisson Hotel Group).
• Receive 100% salary and 50% service fee during the probationary period
• Professional and dynamic working environment.
• Competitive benefits and development opportunities.
• Accommodation support for employees living far away

• Having degrees and certificates related to the profession

• Priority will be given to candidates with 02 or more years of experience in the same position

• Having degrees and certificates related to the profession

• Being perfect in leadership, organization and training

• Being fluent in English; being able to use other language

• Arranging work and coordinating with colleagues well

Send CV via email