Assistant Outlet Manager/ Trợ Lý Quản Lý Nhà HàngRadisson Blu Resort Hoi An

Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures.
Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit
Communicates to his/her superior any difficulties, guest comments and other relevant information
Delivers daily briefings and attends other Food and Beverage meetings as scheduled
Delivers prepared training sessions in line with a departmental monthly calendar
Prepares for service by ensuring the department's
Grooming is impeccable and in accordance with personal presentation standards
Equipment is clean
Equipment is sorted and stored
Glassware is polished
Requirements for special occasions are ready
Music is on
Lighting is on
Outlet is ready for service and guest comfort
Carries out effective service by ensuring all staff are aware of their role in
Greeting and seating guests
Explaining and up-selling daily beverage specials
Processing food orders accurately
Using trays and tray jacks effectively
Quickly taking food and beverage orders
Ensuring payment methods are handled accurately
Ensuring working areas are cleaned and re-set quickly
Ensuring the bar is clean
Regularly cleaning ashtrays
Conversing with Guests in relation to the food and beverage products
Carries out effective beverage service by ensuring
Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Promoting and selling cocktails to guests
Making and presenting cocktails
Coffee and tea is served hot and in accordance with standard
Patron care standards are adhered to by ensuring
Guests are advised on alcoholic beverages
The strengths of alcohol is advised and guests are advised as to their effect
Compliance with legal provisions of local liquor codes
Level of intoxication of guests is assessed and appropriate action taken
Advise guest on the hotel's policy of smoking
Monitor factors which interfere with the total experience of the guest
Cellar operations are carried out including
Correct use of refrigeration system
Operating the beer reticulation system
Adhering to stock control procedures
Take appropriate action to resolve guest complaints
Requisition bar items according to bar stocks
Ongoing training and coaching should be conducted to enhance the knowledge and skills of the staff.
Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
Assist to promote entertainment.
Works with superior on manpower planning and management needs
Motivate and drive team productivity at all times and offer assistance to other outlets where possible and as requested.
Closely monitors outlet flow and proposes ideas to increase table turn over and overall outlet capability
Conduct regular check on the cleanliness
Report all the default area and equipment and follow up to fix the area.