Sofitel Legend Metropole Hanoi

MAIN DUTIES:

Administration

• Issue store / fruit requisition according to the hotel and outlet activities in absence of the pantry manager

• Report to pantry manager any equipment not working properly

• Prepare all store requisitions and purchase requests before to send it to Asst FB / Executive Chef for signature

• Record all beverage Void done in an outlet

• Fill up the log book

• Fill up the weekly cleaning plan in absence of the pantry manager

• Fill up the weekly grooming check list in absence of the pantry manager

• Communicate to Pantry manager any areas of concerns

• Support Finance Department during the monthly inventory

• Report to Pantry Manager any item running of stock for more than 24 hours

• Must be aware of the HACCP and overall hygiene regulations

• Any other duties that could be requested by DFB and Pantry Manager

• Support Pantry Manager in any way

Financial and Revenue Responsibilities

• Communicate the financial target of the FB department to the team

• Work hard to avoid any waste and limit the impact of the overall costs on the month ends results

Training and Human Resources Management

• Train the team on a regular basis and in accordance to the training plan

• Issue training checklist for all given training

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

• Give regular positive and negative feedbacks to each team member in a constructive way

Guest Service Responsibilities

• Ensure consistency in the production of the drinks in order to ensure guest satisfaction

• Ensure efficiency in the production of the drinks in order to ensure guest satisfaction

Operational Responsibilities

• Supervise the entire pantry team

• Control the drink issuance according to the hotel policy (no ticket no drink issued)

• Communicate to the pantry team and restaurant team the list of missing items in absence of Pantry Manager

• Responsible for being at the kitchen pass and ensure the sending of the dishes at the right table at the right time in absence of Pantry Manager

• Ensure communication between service team and kitchen in absence of Pantry Manager

• Keep the wine cellar and beverage room well organized and clean at any time

• Ensure efficiency of the team in preparing the drinks

• Ensure an extremely detailed presentation

• Check mise en place before each service

• Ensure ergonomic mise en place / working station to ensure efficient way of working of the team

• Know and ensure full follow up of the given recipes

• Control and ensure full cleanliness of both pantries

• Ensure proper organization of each service stations

• Follow up that all given training are fully followed by the staff

• Prepare all equipment, manning needed for all banquet event according to the details mention in the Banquet Event Order

Meetings to attend / lead

• Attend the daily F&B morning briefing

• Attend the weekly pre con meeting

• Attend the monthly FB manager meeting

Employee benefit card with discounted rates in Accor Hotels worldwide + other offers.

Talent development through learning programs by Academy Accor.

Opportunity to grow within the property, the company and across the world!

Contribute and make a difference to the Metropole community and to the city through our social responsibility activities, such as Planet 21.

QUALIFICATIONS:

• Minimum 3 years experience in the same position

• Excellent communication and interpersonal skills

• Strong in Microsoft Office suite

• Fluent in English and Vietnamese (spoken& written)

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