Restaurant Manager

* Customer service - Ensure prompt, friendly and accurate service according to company guidelines - Resolve customer issues according to the Group's standards. Instruct Employees how to interact and behave with Customers - Ensure food quality and 100% customer satisfaction. * Product quality - Ensure timely product preparation and presentation meets company standards. Ensures product preparation meets sales volume by use of daily line checks. - Ensure maintenance of restaurant cleanliness and sanitation according to company guidelines and government standards. * Employee management- Direct hiring, assignment, training, motivation, evaluation, promotions, discipline, and termination of restaurant personnel. - Employee evaluation based on activity, disciplinary action, work attitude and job performance. - Assess potential employees to train & develop the inherent Management team. - Communicate effectively with other management staff. * Restaurant Operation- Implement marketing and promotion programs in stores. - Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program - Maintain and develop business operations of the store effectively. Control Profit & Loss, expenses and take appropriate actions to achieve the Restaurant's goals. . + Ensure the adherence of all cash handling procedures. + Monitor and maintains adequate food and beverage inventories. + Schedule staffing in an effective manner ensuring sales volume and service levels. - Complete documents according to the process and manage on time with accuracy. - Complete all other assigned and unassigned duties and responsibilities. - Report to superiors on irregular activities and issues.

Restaurant Supervisor

- Train new employees and provide ongoing training for all staff about service and operation, monitor employee productivity and analyze staff evaluations and feedback to improve the customer’s experience. - Monitor guest experience: ensure customer satisfaction through promoting excellent service. - Oversee food presentation, ensure restaurant cleanliness, manage restaurant decorations and operations. - Manage inventory: delegate some inventory duties to captains, oversee all inventory activities in a restaurant then generate inventory reports and make sure that all needed materials are on hand at all times - Ensure Adherence to Food Safety and Sanitation Standards: maintain quality control for all food served. - Organize workflow and ensure that employees understand their duties or delegated tasks. - Respond to guest complaints tactfully and professionally. - Pass on information from upper management to employees and vice versa. - Project future needs for goods and order accordingly. - Seek ways to cut waste and decrease operational costs and increase - Generate weekly, monthly, and annual reports - Make weekly roster according to hotel occupancy and restaurant operations.

Restaurant Captain

I assist the Supervisor with activities coordination of the guest services team to deliver an excellent experience while supporting the team and ensuring compliance with health and safety requirements. Besides, I'm responsible for the organization and coordination of the team, attendance to the guest of the Restaurant: 1. Management of goods and property, performs the transfer of goods and materials across sectors 2. Resolve problems and complaints of guests 3. Train and supervise staff, distribute tasks to staff 4. Assure the service always in standard and highest quality 5. Communicate with other employees at the restaurant, cordinate the work of all staff, in order to maintain the constant quality of the service 6. Identify the sector operational necessities and inform the supervisor 7. Support the supervisor on bureaucratic issues and team development 8. Track Food and Beverage monthly inventories 9. Follow up the procedures according with the check list: Pre-shift: - Briefing, notice the situation to welcome guests. - Personal inspection. - Review the work of the day. - See log book. - Check the setup, clean the area of restaurant operations. - Check the buffet setup, lighting, speakers, sound During the shift: - Solve problems arising. - Participate in guest service & help staff complete the work. End shift: - Review the work of the day, check hygiene, join the restaurant set up - Turn off all electrical appliances & fans when leaving. 10. Report all the problems, situations and result of work to the supervisor or manager.

Waiter (À la carte)

Undergoing/passing 2 months of training FB knowledge and skills. Working as a waiter in 5-star restaurant in standard Serving guests according to SOS. - Providing excellent wait service to ensure satisfaction - Taking customer orders and delivering food and beverages - Making menu recommendations, answering questions and sharing additional information with restaurant patrons Keeping hygienne in the working area.

Buffet Waiter

Serve buffet, clear and resetup table. Assure guest satisfaction. Prepare buffet instruments and utensils for buffet service for all dining meals in the restaurant.

Waiter

I worked in many coffee shops and cafeterias in my hometown - Can Tho to cover my everyday needs, study fees and to help my family. Tasks: welcome and seat guests, show menus, take orders, serve drinks and foods. Keep working place in good hygiene.

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Certification of Recognization about F&B Leadership

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