f&b manager/ Quản Lý Ẩm Thực

INTERNAL PROCEDURE
Ensure that all the staff follow the resort regulation.
Contribute, giving the ideas to GM to make, developing operation procedure, and the working process of the bar to optimize business efficiency and maintain the service quality
PERSONNEL MANAGEMENT
Directly managing personnel within the bars to ensure efficient operation, follow the manning guide
Recruitment, planning, and evaluating staff in terms of professional skills to ensure employees comply with the procedure, regulations and staff development
Training, motivating and developing employees, supporting to the overall development. Especially in the beverage field, in charge of training for all F&B staff, not just only the bars.
OPERATION
Managing all the matters relate to food, beverage and related service of resort, product quality, sequence of service, performance/presentation as OHL standard
Resolve customer related issues and take corrective actions to preserve the image of the dept.
Coordinating with other departments in the implementation of procedures, plans and tasks to achieve the service quality of OHL
Check the outlet reports, daily, weekly, monthly, yearly,...