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Restaurant Assistant Manager at Lam Dong - Du Lịch Rừng Thông Núi Voi

10,000,000 - 15,000,000 VND
1,400,000 VND

Recruitment Information

Working conditions

Job Description

Work content:
  • Employee manager
  • Management of goods and assets
  • Resolve customer problems and complaints
  • Operate work
  • Solve related problems on a daily basis.
  • Mobilize employees to perform tasks arising during the day
  • Organize a meeting at the beginning of the shift to guide and convey information to employees.
  • Organize the implementation according to the requirements and directives of the director.
  • Develop monthly, weekly and daily activity plans for the restaurant department and organize the implementation.
  • Coordinate with related departments to carry out the work.
  • Service standards management
  • Organize a supervisory mechanism and directly supervise the implementation of the restaurant's guidelines and standards.
  • Report the results of daily events to the director.
  • Proposal to improve restaurant operations.
  • Monitor the number of guests, check the food preparation.
  • Check and confirm the daily menu with the chef
  • Record table reservation & table setup
  • Directly deal with customer complaints related to food
  • Organize the monitoring and evaluation of customer satisfaction according to company procedures.
  • Training for employees on how to approach customers when there is a problem that needs to be reported to management immediately
  • Report to the Managing Director the results of the settlement.
  • Monitor the number of tools, tools and assets monthly, explain to the Restaurant Manager, accounting for the amount of damage and loss.
  • Make a cancellation ticket for damaged property.
  • Make transfer slip when required.
  • Work with the chef to handle spoiled dishes.
  • Proposing recruitment of titles for the restaurant department.
  • Participate in the selection and training of new employees.
  • Organize and guide staff according to the professional standards of the restaurant.
  • Organize the evaluation of training and probationary results.
  • Schedule work for employees on a daily and weekly basis and make adjustments as they arise.
  • Arrange for staff to do the work.
  • Evaluate the work results and capacity of restaurant staff periodically.
  • Organize to comply with the regulations on human resource management of the company.