Assistant Head of Restaurant Department

Job overview

Quantity	01
Gender	Male/Female
Qualification	01 year or more of progressive in same position (4 -5 Stars hotel)
Salary	Negotiation
Date of submission	30/9/2023

POSITION SUMMARY

- Support the management and control of items, equipment, tools, and supplies for the Restaurant & Café.
- Assist in generating reports for Culinary - Management in accordance with business performance guidelines, operations, all incidents, customer complaints, issues related to customers, services, restaurant assets, and propose solutions (if applicable).
- Assist in creating annual budget targets for the operations of the Restaurant & Café based on the overall development direction of the hotel.
- Aid/represent in handling all customer complaints and internal customer complaints professionally and effectively, ensuring fair issue resolutions.
- Aid/represent in establishing positive interactions, attentiveness, and proactive care with customers, especially VIP and potential clients.
- Assist the Restaurant Manager in engaging with suppliers of goods, equipment, tools, etc., to negotiate, discuss, search for new products, highlight shortcomings in existing items, request discounts, sponsorships, etc.
- Monitor events related to local and international culinary activities, promote networking, and expand culinary community relationships.
- Aid/represent in managing and operating the activities and business of the Restaurant & Café, ensuring service policies and procedures are consistently maintained and enhanced to provide high-quality professional service that satisfies customers.
- Control the actual spending level of the Restaurant & Café to remain reasonable and within the plan and budget.
- Aid/represent in training department staff through programs and training campaigns initiated by the Restaurant & Café and the hotel.
- Efficiently manage the use of equipment, tools, materials, ensuring they are used for business purposes, and promote cost savings while avoiding personal misuse.
- Monitor and supervise the preparation process of service procedures, food and beverage quality, tools and equipment, cleanliness, and ensure occupational safety and food safety for customer service.
- Propose new methods and models to maximize suitable potentials in line with reality, increase hotel business capacity and profitability.
- Assist/represent in approving work schedules and making adjustments as necessary depending on the business situation.

QUALIFICATION

- Graduated from a University with a major in Hospitality Management.
- Received training in Food Safety and Hygiene, Occupational Safety, and Fire Prevention in the hospitality industry.
- Have a minimum of 1 year of experience in the same position within 4 to 5-star hotels.
- Proficient in basic Computer and IT applications.
- Fluent in English communication.

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