Mô tả công việc

GENERAL MISSION

• Basic function: to provide effective and sufficient supervision in all bar outlets & ensure smooth coordination between the staff.
• Assist in managing the department in a professional and courteous manner, while maintaining the company’s rules and procedures. Fulfill the requested duties and functions specific to the department to the best of your ability. To ensure set standards are met and maintained by all staff. Assist in controlling departmental expenses and ensure that budgets are met.

• Responsible to the bar area and his staff.
• Must take care of the perfect service, cleanness and organization of the bar.

• To adhere to all fire and safety regulations.
• To maintain company standards for hygiene and physical appearance.
• Represent the hotel in a positive manner on and off duty.
• Follow all regulations and procedures as laid down by the company.
• To be fully informed on the Villa Song Saigon Hotel and it’s services.
• To attend training and meetings and briefings as required.
• Communicate by following the chain of command (see Report to:).
• To liaise with other departments on related issues.
• To complete all given tasks in a timely manner to adhere to operational hours as needed.
• To contribute to the total guest satisfaction of the hotel.
• Be responsible for serving the guests with kinds of various beverages and maintaining a clean and hygienic bar.
• Be responsible for meeting and talking with the guests at all times with helpful and cheerful manner.

• Assist in effective recruitment, induction and training program within the department.
• Update training manuals for all positions in the department.
• Assist in controlling rosters, timesheets and disciplinary information.
• Communicate with all staff relevant changes and daily operational needs.
• To maintain general cleanliness and order in the department.
• Ensure effective communication within the department and the hotel.
• Ensure all operating equipment is handled with due care and curb wastage on supplies.
• To manage staff in a fair and just manner.

• To supervise and complete further tasks within the department as requested by management.
• To make sure all tasks given by his direct superior are accomplished according to the standards of quality and presentation.
• To serve beverage in accordance with the procedures and recipes of his outlet.
• Pay particular attention to the needs of the guests.
• To inquire about all goods sold in his outlet.
• To attend all training programs provided by the F&B Director and Human Resource Department as well.
• Be attentive to the atmosphere of his outlet (music).
• Be aware of all special promotions of his outlet.
• To perform other duties as maybe assigned.
• Supervise the beverage daily stock.

• Supervise stock order and filling according to procedures.
• Handle the beverage monthly inventory.

The above key areas & responsibilities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job

4. HUMAN RESOURCE RESPONSIBILITIES:

• To ensure that hotel policies and procedures are strictly adhered to at all times.
• Is aware of occupational health and safety standards.

• To take responsibilities to report directly to the General Manager.
• To be responsible for the safety of employees, contractors & guests.
• Ensure that the safety policy and procedures are effectively communicated to all employees and contractors.
• Ensure induction and departmental or job specific training is provided for all employees.
• Ensure that safety procedures and other safety information is complied with.
• Ensure that safety issues are resolved in consultation with employees.

• Promote OH&S, EEO, and Rehabilitation and Environmental management by example.

• Restaurant
• Front office
• Kitchen
• Accounting

• Must be able to work independently with little supervision, as well as have the ability to consider, evaluate and make sound business decisions regarding question as problem solving.
• Must be familiar with all hotel’s procedures and regulations. Be able to support stress and need to get a leader spirit.

At least 3 years' experience in the sector and impeccable knowledge of F&B professions and team management.
Computer literate.
Languages: fluent in English language ( both verbal and writing).

International Hotel background

Certification/License: Yes

Train all employees accordingly to the Restaurant operation manuals and sequences of service.

Based on an annual evaluation by the F&B Director and the General Manager. Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned. The outcome of all annual external and governmental audits will factor into the evaluation, as well as the ability.

Environment: Indoor and outdoor Food and Beverage environment & professionally. Standard hotel business hours must be maintained. Additional hours necessary to provide support for special functions that require the assistance of a Bar Manager. Professional working environment.

Must have a perfect hygiene and grooming. Have ability to communicate in a polite way. Be able to communicate effectively at all levels. Be able to keep guest’s information. To practice leadership by example. Be alert and responsible, the business functions seven days a week, 24 hours a day. A hospitable service atmosphere must be projected at all the time. As the business demands the Bar Manager must render his/her dedication to the job. To perform other related duties and special projects as required by F&B Director / Executive Assistant Manager and General Manager.

Kỹ năng yêu cầu

• Manager