ASSISTANT RESTAURANT MANAGER @ MAD COW (VIETNAMESE ONLY)

Key tasks

Job Purpose
• Assist the Managers in the overall supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverage in the outlets
• Behaves and acts in en exemplary fashion, embodying the brand mindset
• Ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager, the Operations and Meetings Manager
• Maximize business opportunities, up sell and cost reduction, without compromising standards
Primary Responsibilities
1- Responsibility and means
• Ensure proper coordination with kitchen and bar on daily or monthly specials and promotion possesses
• Sound knowledge of food & beverage, up selling and availability of menu items
• Performs duties common to all supervisor and other duties as may be assigned
• Ensures Hygiene standards is met throughout the restaurant and connector service areas at all time
• Constantly obtains customer feedback to ensure satisfaction
2- Administrative responsibilities
• Responsible for connector scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential; Plan work assessments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency conjecturing
• Established and maintained the operating supplies par stock to ensure smooth operation
• Constantly update the damages and breakages report and stock level
• Maintains an updated daily log book reporting conjecturing/guest numbers and all the points information mentioned in the daily briefing
• Make frequent suggestions to Management in order to improved general operation, F&B promotions & cost
• Control and profitability ensure minimum standards are met at all time in your area
• Address maintenance of your working area, outlet, office, and desk
• Maximize business opportunities, up sell and cost reduction, without compromising standards
• Check your need manning versus budget approved
• Schedule shifts based on business leaves
3- Technical responsibilities
• Weekly outlet inspection once a week checks, overall restaurant appearance and back pantries, and address working maintenance as requested
• Responsible for holding the daily briefings and monthly communication meetings to discuss various aspect of food service and preparation with connectors
4- Commercial responsibilities
• Handle guest complains/ negative comments, special requests or inquiries regarding the food and services and actively takes all the necessary corrective measure
• Knowledgeable of the changes and trends in the competition and the market place
5- Human Resources responsibilities
• Observes and records connector performance, grooming and hygiene
• Ensure all connector strive to have immaculate grooming and appearance, clean and well pressed uniforms
• Recommend connector promotions by performance appraisals
• Trains connectors according to the established procedures conduct
• Supervise the orientation of all new connector
• Conducts interview with prospective connector
• Ensures the hotel standards and policies are cascade to connector and applied accordingly
• Establishes effective connector relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and connectors
• Follow the hotel’s security regulations (in case of fire or emergency)
• Understand and comply to the hotel’s commitments “Environment Chart” (saving energy, recycling, sorting waste, etc.)
6- Hygiene/ Personal safety/ Environment
• Ensures the Restaurant is clean and tidy at the time
• All consumable goods are kept in accordance to HACCP regulations and FIFO standard
• Follow the instructions and the safety guideline for all equipment used
• Follow the hotel’s security regulations (in case of fire or emergency)
• Understand and comply to the hotel’s commitment “Environment Chart” (saving energy, recycling, sorting waste, etc.)

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity, and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman
• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions
• A Pullman “school” of leadership, focusing on creativity.