F&B Manager

Develop standard procedures in restaurant management:
• Develop standard procedures for serving and quality of food and beverage, for restaurants.
• Develop standard business guidance procedures for all job positions in restaurants.
• Organize employees to follow the approved standard procedure. Make changes and improvements to the process as needed.
• Monitor the implementation of the employee's process.
Management of administrative and personnel issues:
• Plan the staffing needs of the restaurant and submit it to the Hotel Manager
• Build a team of personnel who meet the defined job requirements.
• Organize the training of personnel, assign work, and evaluate the quality of personnel.
• Implement and supervise the implementation of personnel policies and regulations of restaurants.
• Build a team of quality personnel next door to the management framework of the restaurant.
Financial management:
• The general manager with the assigned authority will represent the restaurant to sign contracts with relevant partner units.
• Keep track of daily revenue and expenditure reports.
• Develop a plan to implement the assigned sales and profit indicators.
• Make financial statistics reports.
Business management, marketing :
• Coordinate with relevant departments to build a customer evaluation system and organize its implementation.
• Actively find a source of diners for the restaurant, build good relationships with VIP and loyal guests.
• Directly deal with customer complaints when the restaurant manager is absent.
Management of assets and goods of the restaurant:
• Track purchases, usage, inventory norms of restaurant goods and make adjustments accordingly.
• Monitor the use, repair, warranty, and periodic maintenance of the restaurant's assets.
• Responsible for renovating the assets and equipment for the parts in the restaurant as needed.
Running a business:
• Organize periodic and unscheduled meetings to implement operations and evaluate the business performance of the restaurant.
• Develop a weekly, monthly, quarterly, and yearly operation plan for the restaurant.
• Solving arising tasks under the jurisdiction. Make reports to superiors as prescribed.
ĐỊA ĐIỂM LÀM VIỆC: HỘI AN