The primary responsibility of the Manager is to provide leadership, direction and management of the food and beverage operation, by providing a level of service unmatched and manages the hiring, training and empowering of employees who provide dynamic professionalism.
Responsible for overall supervision, planning, control and operator of all activities of personnel engaged in food and beverage in restaurant
.Implement and maintain training sytems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
Anticipate the guests' needs and respond appropriately with guest complaints.
Maintain good relationship with VIP clients and entice them to come to the outlets;
Participate in selection procedure; train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance;
Conduct weekly operation meetings to discuss: Financial results, Business plan, Event Activities;
To well control cost of food, beverage, wine and labor at the minimum level.
Maintains close work relationships with other outlets/departments and their leaders to promote feedback, cross training and efficient operations.
Ability to communicate fluently in Vietnamese and English both verbally and nonverbally.
Strong leadership, sound judgment, and superior decision-making, problem-solving and follow up skills.
Up to date with food and beverages trends and best practices;
Strong understanding and appreciation of the concept of luxury and hospitality.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities;
At least 3 years of working experience at the same position.