Main Responsibilities:
Customer service:
- Welcome and seat guests in a friendly and efficient manner.
- Resolve customer questions and complaints promptly and professionally.
- Ensure high customer satisfaction by maintaining service quality standards.
Employee Supervision:
- Supervise and coordinate the activities of front of house staff, including greeters, servers and bussers.
- Hold regular staff meetings to communicate policies, procedures, and performance expectations.
- Provide ongoing training and support to staff to ensure high service standards.
Operations Management:
- Oversee daily operations of dining area to ensure smooth and efficient service.
- Monitor dining area to ensure cleanliness, proper layout and comfortable atmosphere.
- Manage reservations and seating arrangements to optimize customer flow.
Quality Control:
- Ensure that all food and beverages meet quality standards before serving to guests.
- Maintain high standards of hygiene and health in the dining area.
- Conduct regular inspections of the dining area and promptly address any issues.
Inventory and Supply Management:
- Monitor inventory levels of front-of-house items and order as needed.
- Ensure that all necessary supplies and equipment are available and in good working condition.
Financial Management:
- Assist in managing budgets and financial performance of the food service area.
- Monitor revenue and sales, assist in implementing strategies to increase profitability.
- Process cash and credit card transactions accurately and securely.
Safety and Compliance:
- Ensure compliance with health and safety regulations.
- Implement and enforce restaurant policies and procedures.
- Handle emergency situations effectively and according to procedures.
Communication and Collaboration:
- Communicate effectively with kitchen staff and management to ensure smooth operations.
- Promote a positive and collaborative work environment.
- Resolve any conflicts or issues between employees promptly and professionally.
APPLICANT REQUIREMENTS
· Can use English to communicate in restaurants
· 1 year or more experience as a Restaurant Supervisor, Lobby Manager or similar role in the hospitality industry.
· High school graduate or equivalent; degree in hotel management or related field is an advantage.
· 30' break. Support rotating shifts. 1 day off/week.
· Working location: 2nd floor Landmark 72, Pham Hung, Nam Tu Liem, Hanoi
REMUNERATION POLICY
· Salary from 9-14 million
· Support for meals at the restaurant
· Support for broken cases 500k/month
· Weekly off, paid annual leave
· Participate in social insurance when working full-time
· Opportunity to develop and advance in the food service industry.
English
