Assisstant F&B Manager ( Phó Quản Lí Bộ Phận Ẩm Thực)THE SHERATON HOTEL

* JOB SUMMARY
Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
* JOB SPECIFIC TASKS
- Assisting in Food and Beverage Operations
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's concerns.
- Uses coaching skills throughout the property.
- Demonstrates self confidence, energy and enthusiasm.
- Motivates and encourages staff to solve guest and employee related concerns.
- Ensuring Exceptional Customer Service•- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
- Follows up to ensure complaints have been addressed to the guest's satisfaction.
- Develops a relationship with all guests to build repeated clientele internally and externally.
- Additional Responsibilities as Assigned
- Complies with all corporate accounting procedures.
- Assists GM as needed with annual Quality audit.
* MANAGEMENT COMPETENCIES
Leadership
- Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
- Communication - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
- Problem Solving and Decision Making - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
- Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
* Managing Execution
- Building and Contributing to Teams - Actively participates as a member of a team to move the team toward the completion of goals.
-Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
- Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed. Building Relationships
- Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
- Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with
the company's service standards.
- Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential. Generating Talent and Organizational Capability
- Organizational Capability - Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
- Talent Management - Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
* Learning and Applying Professional Expertise
- Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
- Business Acumen - Understands and utilizes business information to manage everyday operations.
- Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
+ Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.
+ Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing
plans using relevant information as appropriate such as feedback gathered from customers.
+ Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
+ Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
+Bar Concepts - Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
+ Coffee and Tea Service - Knowledge of coffee and coffee equipment and procedures for brewing and preparing coffee and specialty drinks; understanding of coffee break standards and service.
- Dining - Knowledge of procedures and techniques for seating guests; menu content and creation; MICROS system; taking dining and room service orders; doorknob menus; room service delivery, etiquette, safety, and security; amenity process and delivery; food and beverage service standards, service cart setup.
+ Restaurant/Event Room Operations - Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
+ Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
+ Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
+ Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
+ Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
* Benifit
- Attractive income
- Wide-open career path
- 60 days of full pay and full social insurance coverage from the first day of work
- Enjoy TOP monthly service fees.
- Uniforms and meals are provided according to shifts.
- Professional, safe, youthful, and supportive environment
- Participate in training courses according to international 5-star hotel standards.
- Opportunities to travel abroad and gain experience in the field.
- Monthly paid leave with salary,
- Regular health check-ups, social insurance, and 24/7 accident insurance coverage.
- Luxurious birthday party with fancy gifts.
- Team-building activities and TakeCare culture.
- Attractive discount program for employees.
- Career development at the world's largest hotel group.