(AVANTI GROUP) F&B SUPERVISORCÔNG TY TNHH AVANTI GROUP

Understand brand concept of company to delivery wow services:
• Knowing your guests' preferences.
• Make it personal.
• First impression is the last one.
2. Critical thinking and creative FnB service concept base on company goal:
• Establish targets, KPI's, PnL, plan schedules, policies and standard operation procedures.
• Manage all bar and FnB service in day-to-day operations within budgeted guidelines and to
the highest standards.
• Preserve excellent levels of internal and external customer service.
• Develops and manages all financial, enhance the FnB team members engagement to guest
satisfaction, create short and long term of the plans and actions for FnB outlet responsibility
• Maintains a positive cost management included sale target, cost control, inventory control,
maintain other facility and tool and equipment, and utilizes budgets to understand financial
objectives in the FnB Outlet operations.
3. Promise to maintain FnB service and bar standard operation procedure:
• Drives alignment of all FnB team members to understand the brand's service culture.
• Understand the unique products and service of our brand, and delivery the correct valuable to
guest from heart.
• Maintain the quality of FnB product and service, and verifies standards are meeting the
expectations of the customers on a daily basis.
• Respect the guest's feedback to enhance FnB services in FnB Outlet and identify customers'
needs, and quickly respond proactively to all of their concerns.
• Takes ownership of a guest complain or problem until it is resolved or it has been addressed
by the appropriate FnB Outlet.
• Verifies FnB product and service are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves FnB product and service by communicating and assisting individuals to understand
guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Often creative and updating the new products and services for bar menu item.
• Ensure bar operation always be the exactly standard and consistently from in and out process
• Observing and controlling every step-in beverage making to meet the standard.
• Following and checking every recipe to make sure product in and product out of inventory
process are always correctly and quantity balance no gap in daily basic operation.
• Make sure FnB team members in the outlet are fully knowledge and skill based on each level
same as commitment.
• Keep clean workplace all the time and respect beverage safety and hygiene.
4. Leading FnB Team:
• Supervises and manages FnB team member include bar, services, and be well
communication with other departments in daily operation.
• Understands every FnB team member position well enough to perform duties in' FnB team
member absence.
• Utilizes interpersonal and communication skills to lead, influence, encourage, and others, also
request to propose and discussion for the plan of positive financial, business decision making,
demonstrates honest, leads by example.
• Oversees all product and service and other FnB activities in the daily restaurant operation.
• 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 team members.
• Responds quickly and proactively to team member concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental
goals in a way that will be efficient and effective.
• Sets clear expectations with the leader, team member and verifies that appropriate rewards are
given if expectations are exceeded.
5. FnB Team Development:
• Recruit, train, mentor, and evaluate FnB team member, fostering a culture of continuous
improvement.
• Provide dail, weekly, month training plan and guidance to enhance bar operation, FnB
knowledge and skills and teamwork among FnB team members
• Lead FnB team by attracting, recruiting, training and appraising talented personnel.
• Provide a mutual communication and nurture an ownership environment with emphasis in
motivation and teamwork.
• Report on bar manager and higher-level management regarding sales results and productivity
in daily basic.
• Maximizes the effectiveness of FnB team member by developing each of their skills and
abilities through the appropriate training, coaching, and or mentoring.
• Conducts regular "Check-in" conversations and performance development discussions with
F&B team member and to support them in their professional development goals.
6. Managing and Conducting Human Resource Activities:
• Provides guidance and direction to subordinates, including setting performance standards and
monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open-Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others
to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs
or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee
engagement and guest satisfaction results.
7. Collaboration and Communication with:
• Front-of-house service staff to ensure seamless service and address any guest concerns.
• Propose to bar manager and higher-level management for the new design exceptional menus,
purchase goods and continuously make necessary improvements.
• Following marketing department to proceed FnB monthly or annually promotion campaigns.
• Accounting department to check all the expense and selling record on system are correct, to
do daily, monthly inventory report, ensure no treating of cash, credit, bank transfer or other
money based on company polices.
• Other departments to make sure all the SOP or alignment scope of work following the
agreement base on commitment of our company policy.
8. Following the standard operation procedure and food and beverage safety and hygiene:
• Daily,weekly,monthly checklist.
• Comply with all health and safety regulations.
• Oversees and assists in the recruitment and selection of all F&B team member.
• Remind and guiding F&B team member.
• Illness hazard and pet control.
• Emergencies Escape.
• Equipment handling.
• Handling.
9. Search and learn how to use the System:
• POS system: well, know the SOP from open to closed shift, make sure every step of key in
guest order to closed payment are correct as a must, cash float submit in deadline time
requirement.
• F2 system: open PR, check PO, delivery and receiving, input,out of, transfer stock, min & max
controlling, daily and monthly inventory check, set up and update recipe.
• Fast system: Supplier standard, ingredients specifications, purchase and payment procedure
• Barcode system: set up barcode, expired date controlling.
• Technique 4.0 program apply in restaurant operation included quick decision, iPad Audio
visual system control, remote control of electric facilities, and others.
10. Additional Responsibilities:
• Complies with all corporate accounting procedures.
• Provides information to FnB team member and other department related, and subordinates by
telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs,
department meetings and property meetings.
11. Always take multi-tasks assigned by BOD