주요업무내용
GENERAL MISSION
- Supervise, oversee and assist the Servers within a specified area of the restaurant in a manner consistent with the Hotel to ensure guest satisfaction.
- To provide food & beverage services to all guests in a manner that is professional, efficient yet friendly and second to none.
RESPONSIBILITIES AND MEANS
- Evaluate the operations and procedures and suggest improvements to the
Restaurant and Bar Manager.
- Check the work performance and turnout of subordinates.
- Demonstrate thorough knowledge on products, menus and equipment.
- Run a given station efficiently and smoothly.
- Provide courteous and professional service at all times.
- Strive to implement the Accor Vision and demonstrate active use of the Accor Values
TECHNICAL RESPONSIBILITIES
- Check group meal summary.
- Check daily meal period reservations.
- Ensure breakfast buffet counter is set up according to the standards.
- Delegate duties and responsibilities to subordinates.
- Monitor careful usage of operating equipment by the Servers.
- Ensure a courteous and efficient food & beverage service.
- Receive, write and place food and beverage orders efficiently.
- Advise guests on the choice of beverages
- Assist the Servers in clearing and setting tables.
- Sets up tables according to the level of activity.
- Places guests in the room according to how busy it is (number of guests in group, etc.).
- To check bills before servers presents it to guests so as to ensure no mistakes are done.
- Update communication book on daily events
- Operate the Micros system effectively. Enter specification sheets into the computer system.
- Have the knowledge to operate the Micros system and to ensure that bills
Are controlled.
- Adhere to all house rules, regulations, and Hotel policies.
- Update the bulletin board with all F&B related matters.
- Conduct daily briefing in the absence of the Managers / Executives.
- Enforce all pre-check and check control procedures.
- Ensure that no reusable beverages (Ex. Milk / Sugar Syrup / B’fast Juices etc) are
wasted.
- Monitor the quality and quantity of all food and beverage items served.
- Control breakages and losses of operating equipment.
- Regularly inspect equipment and ensure that they are well-maintained and
In good working order.
- Check and follow-up on any physical defects of the Outlet.
- Carries out inventories without making mistakes by using the right method and making sure that inventory results are accurate.
- Manage stock to consumption. Forecasts consumption correctly in relation to the season, the activity level and the nationality of expected guests. Monitors stocks to adapt them to activity levels.
- Managing small items of dining room equipment, place mats, napkins etc. Knows prices and consumption rate of small items of equipment and ensure correct stock management.
- Demonstrate understanding of and adherence to the Hotel’s regulations.
- Gets involved and enhances the adapted leisure products.
- Knows how to organize an event (e.g. a football theme evening). Gets involved and makes network events a success. Makes suggestions and takes initiatives to develop network events further. Measures the increase in turnover for the event period.
MARKETING RESPONSIBILITIES
- Leading from the front in terms of up selling and sales.
- Up sell, cross-sell and suggestive up selling the bar and the restaurant.
- Present menus, make recommendations and push for F&B sales.
REPORT RESPONSIBILITIES
- Report all guest incidents and Lost and Found items to the Managers.
- Control requisitioning.
CUSTOMER SERVICES RESPONSIBILITIES
- Handles the guest requests and complaints effectively.
- Bid the guests farewell and thank them for their patronage.
- Remember the guests’ names and address them by their names if possible.
- Is capable of identifying guest behavior traits and can adapt his/her own behavior to each situation.
- Anticipate guest and service needs.
HUMAN RESOURCE RESPONSIBILITIES
- To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel.
- To have a complete understanding of the Hotel Employee Handbook and to adhere to the
Regulations contained therein.
- Understand, supportive, encouraging and helpful to all.
- To ensure that personal presentation is immaculate at all times and your uniform or work clothes are in line with relevant Hotel uniform and clothing standards.
- Maintain good communication with all other Hotel departments.
- Attend and contribute to staff meetings.
- Create a strong working relationship with staffs and develop staffs to their
Maximum potential.
- Check all employees regularly for cleanliness, appearance, and that they
Take pride in their uniform.
- Provide orientation for new recruits.
- Provide on-the-job training and to attend all training classes without fail.
- Have complete knowledge of local labour laws.
HEALTH AND SAFETY
- Use safe manual handling techniques, practice safe work habits, wear protective clothing provided where necessary and take a consultative role in assisting and maintaining a clean, tidy work area and a healthy and safe working environment.
- Maintain procedures to minimize our impact on the environment and prevent pollution.
- Report any health or safety hazards, faults, repairs, cleaning needs and accidents to your Supervisor or the Duty Manager and record on the appropriate Accident Report form immediately following accident.
- Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form.
- Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturer’s specifications.
- Be fully conversant with departmental fire and evacuation procedures.
DIRECT LIAISONS
- The Team Leader is responsible to the Restaurant and Bar Manager.
REPLACEMENT & TEMPORARY MISSION
- To attend to any other job requirements requested by the Restaurant and Bar Manager for the efficient functioning of the Department and to respond to changes in Departmental functions as dictated by the Industry, Company, or the Hotel.
- To be ready and responsible to perform any other duties as designated or required by Management from time to time.
ISO 9001 & ISO 14001
- Ensures that the workplace remains clean and tidy;
- Knows and applies the hotel's security regulations (in case of fire etc);
- Ensures the safety of the people and property within the hotel;
- Applies the ISO 9001 quality certification requirements that impact your role and
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting
waste etc) and meets Ibis' ISO 14001 environmental commitments as applicable to the role, if the
hotel is involved in the programme.