FnB Manager (Làm Việc Tại Hồ Tràm)

Mô tả công việc

* Working in Hamptons Plaza - In Ho Tram
* Nhiệm vụ trọng tâm:
* People
- Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers
- Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
- Train colleagues to make sure they deliver with compliance and to the standards we expect
- Drive a great working environment for teams to thrive – linking up departments to create sense of one team
- Promote teamwork and quality service through daily communication and coordination with other departments
- Recommend or initiate any HR elated actions where needed
* Guest Experience
- Make sure all food and beverage equipment is in operational condition and regularly cleaned
- Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
- Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints – making sure you maintain a high level of guest satisfaction
- Analyse guest insights to identify and meet customer expectations and build on guest loyalty
- Regularly communicate with guests to ensure expectations are met
* Financial
- Help prepare the hotel’s annual budget and the setting of departmental goals
- Monitor budget and control expenses with a focus on food, beverage, and labour costs
- Working with the catering office, identify additional sales opportunities to enhance revenue
- Drive promotions that deliver great dining experiences for guests at a good value
- Make sure credit and financial transactions are handled securely
* Responsible Business
- Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions
- Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Executive Chef
- Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste
- Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
- Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
- May also serve as manager on duty