F&B Manager

Management operating F&B:
• Plan working schedule for F&B dept;
• Monitor all activities of the F&B department, ensuring the standards of restaurants and hotel;
• Working closely with other departments to bring the best quality of service to customers;
• Directly disseminate regulations or information to kitchen staff from GM/ ASM or other departments;
• Monitor staff to comply with the procedures and instructions of the hotel restaurant;

Ensure the quality of the service:
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements;
• Monitor all activities of staff involved in the processing of dishes to ensure the standards and quality of restaurants and hotel;
• Recommend measures for improving work procedures and staff performance to increase service quality and enhance job safety;
• Support F&B Attendant;

Recruitment, training and retraining of personnel:
• Join to recruit suitable staff for request position;
• Organize to train and retrain of personnel;

Management of equipment of the F&B department:
• Coordinate with the Engineering department to check and repair equipment when there are incidents and maintenance and maintenance on a regular basis;
• Offer necessary equipment to ensure processing operation of F&B department;.

Other tasks:
• Regularly check the storage of raw materials, quantity and quality of material;
• Join in professional training and retraining courses;
• Join in meeting department and internal meeting of hotel;
• Make work reports;
• Do other task when is requested;