Responsible, in a “hands-on” manner, for the daily operation of the outlet/s assigned to him/her. Ensures service and operation standards are consistently maintained in coordination with other departments in compliance with established hotel policies.
To introduce changes and improvements within the food and beverage department so as to improve the overall competitive position of the department.
To closely supervise all levels of staff and assist in a supportive manner so as to instill a sense of teamwork.
Oversees the daily operation of the outlet/s assigned to him/her and other outlets when the assigned outlet manager is absent, on leave or on off day. To assist in any area of any F&B outlet as required to show support and assistance
To be positioned in the outlets during the peak hours of dinner service and lunch or breakfast service (subject to reservations and occupancy level) on a daily basis, so as to personally oversee all aspects of service and to communicate with guests on satisfaction and comments
Does weekly hygiene, repair and maintenance inspections of the front and back of the house to ensure the cleanliness of outlets and up-keep and proper working order of all F&B equipment. Submit reports and update of progress on any outstanding matters
To attend to all guest complaints, brief the assistant / F&B manager, on the guests’ comments or complaints, with full details, for immediate follow up action.
In the absence of the assistant / F&B manager, reports directly to the general manager for follow-up instructions
To liaise with clients for special menus or requirements
To oversee all VIP functions or reservations (in the outlets) from set up through the end of the service to ensure 100% guest satisfaction
To coordinate and check supplies of all F&B printed materials such as menus, drink lists, tent cards, placemats and other items for daily operation as well as for the various food promotions and festivals
To coordinate with Assistant outlet manager / outlet supervisors that monthly inventories are carried out correctly and accurately, and reports are submitted to chief steward / steward supervisor.
To up-date content and pricing of menus and wine lists according to the schedule as decided by the assistant / F&B manager
Conducts daily outlet brief with team to keep them updated and communicate instructions.
To assist in the preparation of annual / revised outlet revenue and expense budget, capital equipment budgets and Profit and Loss statements
Supervises day-to-day function of the restaurant and the bar employees, facilities, sales and costs.
Controls on an on-going basis the followings:
Quality level of the product and service
Sanitation, cleanliness and hygiene of the outlet.
Ensures optimum performance in each of the above areas.
Supervises, co-ordinates and directs the prompt, efficient and courteous serving of food and beverage in the restaurant and the bar. Check that menus/lists/event orders are properly maintained.
Attends and contributes to the Food & Beverage Department meetings.
Conducts pre-meal/functions briefings.
Participates in service as necessary in accordance with the requirements and practices of the outlets and inform staff of daily event specialties, functions and potential difficulties.
Schedules guest's reservations and arranges group functions.
Controls stocks for daily use of the outlet to ensure service requirements are met.
Ensures proper maintenance and control of all equipments in the restaurant and the bar.
Maintains Duxton Hotels International standards at all times.
Conducts all administrative work required including but not limited to:
Sales and Marketing
To plan, develop and execute food and beverage promotions and events in the outlets, from the making of the action plans, canvassing for sponsors, to the setup of the event / promotion itself.
To compile proper statistics, results and comments of all outlet promotions are submitted to assistant / F&B Manager within 1 week after promotion
Compiles comparisons on competitors promotions (on monthly basis), prices and selections (on a quarterly basis) to be submitted to assistant / F&B manager
Responsible for the set-up or all F&B merchandising displays to ensure maximum visibility of promotion displayed
Interview and hires according to the manning guide and job requirements. Disciplines and terminates staff in coordination with the assistant / F&B manager and Human Resources Department
Ensures proper manning ratios are maintained at all times. To coordinate and plan annual leave and off days to ensure sufficient manning and supervision in outlets during operation hours.
To co-ordinate with other outlet managers and ensure that the outlets are staffed sufficiently to handle fluctuating business levels – arrange for additional staff in outlets requiring additional manpower by scheduling and coordinating staff amongst the outlets.
Together with assistant / F&B manager, reviews the performance and development of team and recommends high potential individuals to assistant / F&B manager for further development, promotions or internal transfers
Puts input in departmental training and recommends topics to be trained on
To motivate the team and provide a proper working environment so that they can perform at their best. Counsels staff when the need arises
To train and guide all outlet supervisors and staff.
Under the guidance of the Food & Beverage Manager, conducts such functions as employee orientation, on-the-job performance appraisal, coaching and ensure appropriate staffing and productivity.
Develops formal training plans and conducts on-the-job training sessions for the restaurant and the bar employees.
Provides regular training sessions for the employees with well-prepared and interesting training contents and presentations.
Education: A diploma or high school qualification.
Fluency in oral and written English
Experience: Previous hotel-related experience desired in similar position.
Other: Good interpersonal and communication skill
Good presentation and public speaking skills
Good in planning, organizing and co-ordination
Demonstrate leadership for the company in the area of training and development of staff within your scope of responsibility.
Put in place and use mechanisms to track progress towards achievement of goals and monitor projects and/or your own work area
Possess the ability to effectively deliver training to staff.
ReConsistently achieve desired outcomes and maintain focus on key priorities.
Accept accountability and monitor own performance.
Demonstrate initiative and the ability to manage time and work priorities.
Be enterprising, open to new ideas and change in the workplace and seek more effective and better ways of carrying out your role.
Be co-operative and supportive of other team members through consulting, providing feedback and sharing information with others.
Consider the attitudes and perspectives of the guest and adapt to their differing needs.
Express ideas with clarity and confidence and in a logical manner.
Possess good administration and interpersonal skills and the ability to work to agreed timeframes and reporting schedules.
Confident to lead by example.
Demonstrate the ability to prioritize and manage the demands of your position
Located right in the heart of vibrant Ho Chi Minh City, the Duxton Saigon is a luxury 4* boutique hotel offering a refined and relaxing environment for business and leisure travelers alike. As well ...