Mô tả công việc

- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain complete knowledge of:
+ All liquor brands, beers and non-alcoholic selections available in Restaurant.
+ The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
+ Designated glassware and garnishes for drinks.
+ All buffet menu items, preparation method, ingredients, sauces, portion sizes, garnishes, presentation and prices.
+ Daily menu specials.
+ Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
+ Manual system procedures.
+ Daily house-count, arrivals/departures, VIPs.
+ Scheduled in-house group activities, locations and times.
- Maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
- Meet with the Chef to review daily specials; update board throughout shift. Ensure that staff are aware of changes.
- Periodically check with the Front Desk to review updates on house-count and arrivals.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
- Ensure that staff report to work as scheduled. Document any late or absent employees.
- Coordinate breaks for staff.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
- Monitor the preparation of station assignments, ensuring compliance to departmental standards.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
- Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
- Inspect all aspects of the Restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
- Inspect the cleanliness, organization and attractiveness of the Buffet. Ensure food items are set in proper quantities and to Hotel standards.
- Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
- Review the reservation book, pre-assign designated tables and follow up on all special requests.
- Ensure that specified amount of wine lists is available and in good condition for each meal period.
- Ensure that Buffet menu selections and daily specials are posted and written legibly.
- Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
- Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
- Anticipate heavy business times and organize procedures to handle extended waiting lines.
- Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
- Monitor and ensure that all tables are cleared and reset according to department procedures.
- Assist Restaurant staff with their job functions to ensure optimum service to guests.
- Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
- Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
- Handle void checks in accordance with Accounting procedures.
- Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
- Issue manual checks when the system is down and ensure accountability of such.
- Run system closing reports and ensure that all servers' checks are closed before they sign out.
- Ensure all closing duties for staff are completed before staff sign out.
- Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Hotel standards.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Prepare and submit daily/weekly payroll and tip distribution records.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Document pertinent information in department log book.
- Complete all paperwork and closing duties in accordance with departmental standards.
- Review status of assignments and any follow-up action with on-coming Supervisor/Manager.

Quyền lợi được hưởng

- Attractive Salary and Bonus
- Social insurance, health insurance, unemployment insurance according to Labor Laws
- Professional, dynamic working environment with frequent team-building activities

Yêu cầu công việc

* Essential:
- High school graduate or equivalent vocational training certificate, some college.
- Two (2) year experience as a Restaurant Supervisor, preferably with Buffet style Restaurant.
- Food certificate.
- Knowledge of Buffet food service standards.
- Fluency in Vietnamese and English, both verbal and non-verbal.
- Familiarity with food and beverage cost controls.
- Ability to:
+ perform job functions with attention to detail, speed and accuracy.
+ prioritize and organize.
+ be a clear thinker, remaining calm and resolving problems using good judgement.
+ follow directions thoroughly.
+ understand guest’s service needs.
+ work cohesively with co-workers as part of a team.
+ work with minimal supervision.
+ maintain confidentiality of guest information and pertinent Hotel data.
+ ascertain departmental training needs and provide such training.
+ direct performance of staff and follow up with corrections when needed.
* Desirable:
- College degree.
- Previous experience in cashiering/order taking and food service.
- Fluency in a third language, preferably Korean.
- Certification of previous training in liquor, wine and food service.
- Previous Culinary training.
- Certification in an alcohol awareness program.
- Certification in CPR.
- Ability to suggestively sell.
- Ability to input and access information in the property management system/computers/point of sales system.
- Previous guest relations training.