F&B Manager (Restaurant & Lounge)

1. Operation Management
- Operation management of ship/daily basic;
- HR arrangement;
- Staff meeting at beginning of shift;
- Practice orders from Manager;
- Weekly/Monthly work plan for staff and implementation;
- Cooperate with other department to ensure restaurant operation run well;
- Service quality management;
2. Service quality management
- Develop Monitoring Mechanism and monitor the Quality Standard implementation, purchasing procedure;
- Daily report to Manager;
- Propose restaurant daily activities;
3. Reservation Management
- Monitor reservation detail;
- Be in charge of event or special reservation if any;
- Together with Chef, do planning for special menu of the day/event/banquet;
4. Customer Relation management
- Deal with any appeal/complain from customer;
- Monitor and evaluate customer satisfaction following Company regulation;
- Report result to General Manager;
5. Asset management
- Approval for daily material purchase of which related to his area in-charged;
- Check and confirm for stock-out receipt;
- Monthly check for tool and equipment stock - and report/explain to Manager for lost/damaged quantity;
- Check and confirm for transferring asset, food, and dishes;
6. Staff management
- Involve in recruitment and training new staff;
- Guide and coach staff in accordance to fine-dining hospitality standard;
- Probation review for staff;
- Worksheet planning and allocating if needed;
- Appointing task and responsibility for staff;
- Evaluate result and capacity for staff;
- Practicing Company HR regulation;
- Control Tip Money of the shift/day;
- Sign (be responsible for) order cancellation/ invoice cancellation of the shift/the day;
- And other duties as assigned by BD Manager;