Outlet Manager ( All Day Dinning Restaurant) (Local only)Shilla Monogram Quangnam Danang Resort

As a beginner manager, assist the manager in operation
Take responsibility of operation of premises at manager's absence
Support department heads to achieve departmental goals.
Maintain high customer satisfaction by managing departments and employees to suit brand standards.
Administration / Hotel Management
Perform duties of restaurant or related department staff's work when necessary.
Supervise routine day-to-day operations and ensure that employees comply with standard restaurant standards and procedures (SOPs).
Start and end a restaurant shift. Complete the assigned duty cycle checklist and other assigned tasks.
Meet customers directly and help serving when station is busy.
Make special menu of the day and change sales point system.
Help develop and promote menus.
Create and interpret department reports when necessary
Ensure employees are aware of alcohol laws and monitor compliance with government regulations for alcohol service.
Assist restaurant party reservation, room service reservation and service.
Before selling a new menu, have the manager and cook explain the new menu to the staff (features, service methods, tastes, ingredients, etc.).
If there is anything that needs special attention, inform the staff and take care of the details to complete the task.
Must be able to operate all the equipment of the department and prepare a malfunction report if necessary
Purchase appropriate equipment and manage inventory according to budget.
Oversee staffing to ensure that customer service, operational needs, and financial goals are achieved.
Create a cleanup schedule to ensure that all employees have their stations kept clean and sanitary.
Follow hygiene standards when handling food.
Help employees receive safety management procedure training and act accordingly to department and hotel emergency procedures.
Participate in employee and customer accident investigations when necessary
Understand and adhere to security regulations and procedures.
Establish a positive example of customer service and create a positive atmosphere for relationship with customer.
To obtain feedback, ask customers about food quality, service levels, and overall customer satisfaction privately when dining or leaving hotel. If necessary, respond to and solve customer problems or complaints.
Observe how employees service, and provide feedback to the employee; Continue to strive improvement of the quality of our services.
Review customer feedback cards, customer satisfaction, and other related materials with employees to help identify areas for improvement.
Discuss with chef and manager about food quality and service issues
Participate in interviewing and recruiting staff with skills appropriate to the department when necessary.
Utilize all available training materials for employee training; Implement educational initiatives as needed.
Provide beverage service training to employees.
Provide feedback by participating in the performance evaluation process of general employees.
Continuously conduct guidance counseling on the performance of employees' work. Discipline procedures for general employees are handled according to regulations.
Respond to staff questions and concerns.
Participate in departmental meetings to achieve the desired results with respect to the department's goals. Continuously communicate clear and consistent messages to employees.
Assist in implementing the new concept of the premises.
Supervise employee incentive programs for improved sales and sales promotions.
Observe daily target sales and actual sales. Review the number of food sold daily, the percentage of sales to capacity of the premises, and the average selling price to achieve or exceed your sales goal.
Provide the manager and the chef with feedback on menu sales trends
If necessary, perform other tasks related.