Trợ Lý Quản Lý Nhà Hàng (Tiếng Anh/ Tiếng Nhật/ Tiếng Hàn/ Tiếng Trung)LITTLE RIVERSIDE HOIAN LITTLE LUXURY HOTEL & SPA

- Follow standard grooming
- Follow discipline, customer satisfaction, support colleagues with team spirit
- Participate in training courses, professional training, constantly improve specialized knowledge, skills, follow regulation of the company.
- Support the Director of food and beverage by keeping control of the flow of business into the Outlet; distribute the Guests evenly to each station to avoid overloading at one particular station assisting with preparation and delivery of service.
- Adhere to local regulations concerning FSMS (Food Safety Management System) / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
- To be obliged to complete the assigned work, execution of superior orders, labors Regulation, safety, compliance with provisions of laws.
- There is obliged to implement the building, management system and executive work of the restaurant as well as the personel and assets of the restaurant
- To organize, make a training course for all staff in the restaurant, maintain the standard of service
- Provide the strategies for the improvement & innovation management practice as well as developing the strategies for the restaurant to match the new bussiness direction, offering maketing & promotional strategies to expand the Guest base to provise the best performance
for the company, however strategies & development policies must be adopted by consensus from the boards prior to implimentation.
- Give the draft operating budget for each month, total cost, operating cost, cost for advertising, and work together with sale team to set out promotion cost.
- Responsible for keeping all the accurate reporting of revenues (revenues and expenditures) and reported regularly to the director every day, every week, submit to accounting department
- Report the quality of service & supervising quality of product to maintain & constantly to improve quality
- Recognition & implementation of the tasks as the required by the boards of the diretor
- Cooperation with other departements to do a good job overall
- To be obliged to pay conpensation in cases of errors in management, deliberate or unintended actions, loss & demage to be financial & [protected info] the company, corresponding to the level of demage & losses in practice
- Responsible for the entire restaurant bussiness
- In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
- Responsible for the entire restaurant bussiness
- In order to operate the restaurant may decide to employ or proposed dismissal & operating department staff restaurant & bar on behalf of the board of director if necessary & reasonable.
- Suggesstion & recommendations on issues relevant to ensure effective work
- Enjoy reward policies & discipline according to company policies
- Implement other requirements of higher level at any time.
* Benefit:
- To be entitled to settle problem within the decentralized scope.
- It is allowed to authorize subordinate staff to handle some tasks within the scope of decentralization.
- Review and evaluate the performance of each subordinate employee for suggestions for commendation, promotion or discipline, termination of contracts with employees to Company.
- Training, interviewing new employees, professional training for employees lower.
- Be entitled to petition to the higher level to upgrade, repair or purchase or maintain the equipment in the department.
- Review the training manual and checklists of the Food & Beverage department.
- Proactively propose effective Customer service solutions in each period.
- To be entitled to the statutory and regulations of Company mentioned in Employee handbook & Labor Contract...