• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement or fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures proper policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates the activities of cooks and workers engaged in food preparation.

• Demonstrates new cooking techniques and equipment to staff.

2. Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals, including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses, including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand’s safety standards.

3. Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

• Recognizes superior quality products, presentations, and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and the right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

4. Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

5. Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

6. Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems

• 60 days probation with Full salary & Social Insurance/Thử việc 60 ngày với đầy đủ lương và Bảo hiểm Xã hội.
• Attractive monthly service charge (top in the market)/Phụ cấp dịch vụ hàng tháng hấp dẫn (cao nhất trên thị trường).
• Professional training courses/Các khóa đào tạo chuyên nghiệp.
• Professional workplace with young, dynamic and awesome team members/Môi trường làm việc chuyên nghiệp với đội ngũ thành viên trẻ, năng động và tuyệt vời.
• Duty meal & Uniform provided/Bữa ăn và đồng phục được cung cấp.
• Exciting Birthday Parties with awesome gifts/Tiệc sinh nhật thú vị với những món quà tuyệt vời.
• Participate in team building and TakeCare activities of the team and hotel/Tham gia các hoạt động xây dựng đội nhóm và chương trình chăm sóc của đội và khách sạn.
• Health check every year/Kiểm tra sức khỏe hàng năm.
• Satisfy your love of travel with distinctive Associate discounts for hotel rooms and F&B services at Marriott International hotels & resorts all over the world (16 hotels & resorts in Vietnam)/Thỏa mãn đam mê du lịch của bạn với mức giảm giá đặc biệt cho phòng và dịch vụ F&B tại các khách sạn và khu nghỉ dưỡng của Marriott International trên toàn thế giới (16 khách sạn và khu nghỉ dưỡng tại Việt Nam).
• Start your career path in the biggest and one of the most prestigious hotel companies worldwide/Bắt đầu sự nghiệp của bạn trong tập đoàn khách sạn lớn nhất và được biết đến là một trong những công ty khách sạn uy tín nhất trên toàn cầu.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Mọi thắc mắc xin vui lòng liên hệ 024 3719 9000 - gặp phòng Nhân sự Sheraton Hà Nội

For contact, please call 024 3719 9000 - Sheraton Hanoi Human Resources