[Melia Vinpearl Hải Phòng Rivera] F&B Captain/ Trưởng ca Phục vụ

Financial returns
Create training culture for people to learn and grow.
Give full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner.
Ensure all the F&B manuals are always update with the following: Sequence of Service, SOPs, Opening and Closing Check Lists, Side Duties and Food and Beverage Plating Guide.
Create and develop special events and sales blitzes to showcase the hotel to potential clients. Attend trade shows and major market events locally and nationally to promote new business and increase sales and marketing opportunities for the hotel.
Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management.
Understand departments and hotel's product, and upsell to the guest, or recommend hotel products to the guest.
Report Lost and Found immediately to Security, Housekeeping or per Brand's SOP.
People
Perform/ behave as per MHI leadership competencies.
Identify training need, propose training plan, and conduct the training.
Attend shift briefings, department meeting to ensure hotel activities and operational requirements are known.
Observe staff's performance, give constructive feedback when need it.
Coach and develop staff.
Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff.
Feasibility on the operation during the peak hours.
Guest experience
Perform Brand's services behaviours in daily operation basic towards the guests.
Ensure consistency service within the department.
Sharing guest feedback to the team.
Manage all requests made by guests, or special request from guest that your staff reported to you.
Ensure the all the target is met.
Understand the outlet's target and strive to achieve it.
Promote a helpful and professional image to the client and give full co-operation to any prospective customer requiring assistance with a prompt, caring and helpful attitude.
Monitor all costs and recommend measures to control them.
Ensure all the breakages reports are followed and identify how we reduce breakages.
Report all guest complaints to his superior promptly.
Admirations.
Cost control.
Planning.
Hygiene & Food Safety.
Responsible business
Be responsible in keeping our property safe and secure.
Be responsible in protecting the environment.
Understand and ensure your staff understanding MHI Brand Standard related to your department.
Recommended changes to these standards.
Open and close the shift, ensure effective shift hand over.
Co-ordinate special projects as required.
Rotate the roles (cross training) within department when required.
Coordinate and assist in service according to service standards.
Make sure all equipment is in good working condition.
Ensure a very high standard of service is held and maintain at all times.
Take food and beverage orders according to guest's requirements and preferences.
Communicate with Supervisor, Guest Relations Executive, Assistant Manager and Outlet Manager of all issues concerning outlet.
Be aware of MELIA VINPEARL HAI PHONG standards & policies.
Double check and reassure new staff of their working formalities and duties.
Conduct in an expected manner of a captain commanding the respect of his fellow workers and help construct a strong team atmosphere.
Collect food & beverage and general supplies requisition as allocated duties.
Perform secondary duties as required by the superiors.
Assist the Headwaiter/ colleagues in his overall duties.
Manage inventory and raw materials, conduct regular stock count, prepare inventory reports, and request replenishment when necessary.
Operate the Point-of-Sale system efficiently and in accordance with established procedures.
Have complete knowledge of all menu items and Beverages List.
Report for duty on time wearing clean & complete uniform at all times.
Attend daily briefing & training classes.
Maintain good working relationships with your own colleagues and all other departments.
Provide courteous and professional service at all times.
Follow and implement Melia's standard operating procedures.
Carry out any other reasonable duties and responsibilities as assigned.
Be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
Apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
Be responsible for protecting this asset in good conditions. Perform any other duties which may be assigned by the management from time to time.
Perform other tasks assigned by management/supervisors.