-Greeting guests upon arrival

-Set up hostess stand, review reservation book to make recommendation to set up the lay out, cover count while recognizing the maximum workload capacity to meet the standard

-Handling guests without reservation or those waiting

-Seat the guest promptly. Presenting the menu and explanations for all items

-Be Knowledgeable on the menus and drinks list

-Ensure giving the service with professional manner

-Provide quick and efficient service follow our defined standards. Anticipate the guest needs and respond accordingly

-Maintaining and keeping the cleanliness of workplace at standard level

-Complete opening and closing side work as assigned

-Managing online and phone booking. Answer the phone according to restaurant standards and take reservations.

-Monitor guest’s history and inform manager of guest’s special occasion, birthdays, anniversaries, dietary preferences.

-Having an effective communication among working colleagues

-Whenever you are on leave you must ensure all your assignments are properly delegated and the manager informed on the status.

-Participate in all inventories directly involved with the operation of the department.

-Assist in completion of all administrative duties such as: keeping reservation book up to date, keeping daily and monthly sales reports, keeping proper filing of all documents, keeping logbook

-Interacting and creating relation with customers

-Perform various other front of house duties

-Keep a positive and professional approach with customers and co-workers

Make sure you have enough small change for cash float. If not ask the treasurer to get the exact required small change.

CASHIER

• Your role is to provide the check, take the money, and give the change.

• You must be aware of all open tables, and make sure that when a guest leaves, they have paid their bill.

• Make sure every item sold is keyed in and all bills are correct before printing out. If you see any suspicious bill please talk to the AM or GM immediately.

• Give the bill in the bill holder to the waiter who asked you the check.

• Make sure the bill is correct, Happy Hour, discount, all items key in…

• When you receive the money from a customer, check if there is any change to give to the customer.

CLOSING UP/END OF SHIFT

• Check cash

• Count the money with the supervisor.

• Put in an envelope and counter sign with supervisor.

• Put envelop and report in the office safe.

• Make the cash float for the next day.

• Report to the supervisor any damaged goods, including equipment and other items used during service.

• Passion for mixology

• Able to work in fast paced environment

• Basic English speaking and writing recommended

• Flexible working time depending on business level

• Competitive salary package;
• Salary + service charge + tip;
• 12 Annual leave per year + public holiday
• Internal F&B discount for employees
• Other benefits following Vietnam Labor Laws.