Assistant Restaurant Manager/ Trợ lý Quản lý nhà hàng

1. Follow standard grooming
2. Follow discipline, customer satisfaction, support colleagues with team spirit
3. Participate in training courses, professional training, constantly improve specialized knowledge, skills, follow regulation of the company.
4. Support the Director of food and beverage by keeping control of the flow of business into the Outlet; distribute the Guests evenly to each station to avoid overloading at one particular station assisting with preparation and delivery of service.
5. Adhere to local regulations concerning FSMS (Food Safety Management System) / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
6. To be obliged to complete the assigned work, execution of superior orders, labors Regulation, safety, compliance with provisions of laws.
7. There is obliged to implement the building, management system and executive work of the restaurant as well as the personel and assets of the restaurant
8. To organize, make a training course for all staff in the restaurant, maintain the standard of service
9. Provide the strategies for the improvement & innovation management practice as well as developing the strategies for the restaurant to match the new bussiness direction, offering maketing & promotional strategies to expand the Guest base to provise the best performance for the company, however strategies & development policies must be adopted by consensus from the boards prior to implimentation.
10. Give the draft operating budget for each month, total cost, operating cost, cost for advertising, and work together with sale team to set out promotion cost.
11. Responsible for keeping all the accurate reporting of revenues (revenues and expenditures) and reported regularly to the director every day, every week, submit to accounting department
12. Report the quality of service & supervising quality of product to maintain & constantly to improve quality
13. Recognition & implementation of the tasks as the required by the boards of the diretor
14. Cooperation with other departements to do a good job overall
15. To be obliged to pay conpensation in cases of errors in management, deliberate or unintended actions, loss & demage to be financial & [protected info] the company, corresponding to the level of demage & losses in practice
16. Responsible for the entire restaurant bussiness
17. In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
18. Responsible for the entire restaurant bussiness
19. In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
20. Suggesstion & recommendations on issues relevant to ensure effective work
21. Enjoy reward policies & discipline according to company policies
22. Implement other requirements of higher level at any time.