Direct and control all subordinates to ensure that all daily operations are handled on time and guest expectations are met.
- Monitor the implementation of service standards by all employees in the department.
- Coordinate with the Chef to plan the annual menu change, change the festive menu for all restaurants.
- Coordinating with the marketing department to develop a marketing and sales plan for the restaurant and organize it according to the plan approved by the CEO.
- Ensure the implementation and maintenance, monitoring of inventory control and control.
- Responsible for all food and beverage prices.
- Assist in the preparation of the hotel's annual budget and more specifically the preparation and control of the hotel's food and beverage budget.
Monitor safety and hygiene standards within the department and take appropriate action when necessary.
- Actively looking for sources of customers for the restaurant.
- Organize the customer evaluation system (customer needs, complaints, satisfaction) according to the company's regulations and transfer information about customers to the marketing department.
- Follow up VIP customers, loyal customers of the restaurant and directly meet and visit customers unexpectedly and periodically.
- Directly deal with customer complaints in cases where junior staff can't solve them.
- Maintain effective management and submit operational reports on time.
- Organizing, planning and training programs for employees in the department. Ensure that employees are selected, trained, evaluated and rewarded in accordance with the existing employee management system.
