Thông tin việc làm

Assistant Manager - Trợ Lý Quản Lý

Số lượng tuyển dụng: 1
Hạn nộp hồ sơ: 31-05-2019

VNĐ 12,000,000 - 15,000,000

Làm theo ca (8 giờ/ngày)

Quận 1, Hồ Chí Minh
Phúc lợi dành cho bạn
  • Được tham gia BHXH, BHTN, BHYT theo quy định.
  • Được nghỉ phép hằng năm.
  • Lương thỏa thuận theo năng lực và kinh nghiệm.
  • Được làm việc trong môi trường năng động và chuyên nghiệp.
Mô tả công việc
  • Operation:
    • Responsible for the effective training, smooth operations of the restaurant staff and procedures.
    • Assist the GM to prepare written weekly and monthly reports for F&B Manager on staff performance, customer complaints, food losses, issues with suppliers, etc., including bets product sales. 
    • The Manager may be requested to work at other company establishments from time to time I.e Platinum Beverage Venues if needed.
    • Be present at the weekly meetings with the GM, Head chef and F&B Manager
    • Hold staff trainings as frequently as possible in the beginning and after launch of the restaurant, then at least 1 times per week or as necessary to ensure all employees partake in training at least once per week unless employee is on annual holiday.
    • Coordinate with the GM & Kitchen, PR, Marketing and Design and Sales for any special promotions, designed menus, wine and beverage lists, poster and flyers.
    • Enforce the company’s rules and regulations regarding employee discipline, annual holiday, overtime, tips.
    • Assist the GM to ensure detailed log book, consumption report, daily revenue report is completed and reported to F&B Manager/Accountant and related departments.
    • Oversee catering function orders and contracts to ensure they are processed and communicated effectively.
    • Overseeing service times and working side by side with staff to ensure a great flow of operations.
    • Conduct weekly audits & daily kitchen checks to ensure hygiene regulations are adhered to by staff.
  • Cost Management:
    • Assist the GM to prepare and submit monthly food costs reports for F&B Manager & Accountant.
    • Follow the allocated budgets and make sure staff do not overspend or over order stock items not needed.
    • Assist the GM with monthly stock takes and control assisting staff from other departments.
    • Set standards and take corrective steps to reduce misuse and breakage of chinaware, glassware, and supplies. Breakage and spoilage to be recorded on breakage report.
    • Supervise the control the wine and beverage arrangement in fridges and on shelves to ensure beverage offerings are prepared for optimum service and profit.
    • Responsible for checking the preparing the wine and beverage lists and updating when appropriate at least one time per month, by informing the GM+ Staff Management
    • Train and manage staff and others as necessary to achieve a standard of service excellence and to maintain outstanding guest liaison.
    • Give appraisal to all staff, with the GM, every 6 months.
    • Promote teamwork, cooperation and communication. Treat team members alike and with respect. Assist other departments of Charcoal when asked for lateral support.
    • Introduce new staff accordingly to the standards, follow up and training of new staff.
    • Ensure all rosters are done 2 weeks in advance & that annual holiday is planned 1 month in advance, all in-lieu, leave and holidays are taken in the most supportive way for supporting business operations. All leaves must be authorized by GM & F&B Manager, at least one week prior to Annual Leave start date.
    • Late notice of emergency leave will be considered with good reason
    • Approve roster and arrange staff in most effective way, ensure complete coverage for restaurant and banquets.
    • Develop and maintain formal training plans for all food and beverage service staff. Evaluate the training needs of each section and implement where necessary. Include in monthly report on the proposed and actual training.
    • Ensure staff follow and understand the company policy (rules and regulations).
  • Guest Service:
    • Be aware of clientele mix, seasonal periods and festivities and make recommendation to GM, for revenue analysis and budgeting purposes.
    • Make sure staff are following the service procedure and in their given sections allocated on shift
    • Be knowledgeable about restaurant details (telephone numbers, addresses, location, category, accepted credit cards, delivery), about menu details (menu ingredients, pricing, specialties), about events (promotions, wine/beer tastings) to provide full assistance to guests. A good wine and food menu and ingredients knowledge is absolutely required. Manager is required to ask or request training from GM/F&B Manager, when appropriate.
    • Represent the Charcoal & Platinum Beverages brand name as an ambassador on and off the premises. Always talk positive about the company and colleagues.
    • Always try to gain future business. Don’t be a cheap charlie.
    • Anticipate guest’s satisfaction or complaints in a mature way in order to improve our future performances. Guest satisfaction and Guest complaints are to be addressed and resolved at all times. Ensure Corrective actions to be made for each Guest Incident.
  • Maintaining Standards:
    • Assist the GM with all details and functions of F&B service staff, facilities, retail and costs to ensure that quality levels of excellence are maintained and restaurant profits are maximized.
    • Assist the GM in coordinating the presentation and service of F&B products to ensure the highest quality and aesthetic at all times.
    • Assist the GM to Conduct and oversee such functions as 1st & 2nd interview, before referring to the F&B manager, selecting, employee orientation, performance appraisal, counselling, warning and proposing disciplinary matters if necessary. Ensure the proper personnel departmental procedures are followed before and after doing the above-mentioned matters.
    • Ensure staff follow, understand and improve the Charcoals standards.- Co-ordinate implementation, preparation and pricing of menus, and retail items in coordination with Accounting and Inventory.
    • Ensure the basics, service standards, grooming and uniform standards, regulations and professionalism are followed and understood by all staff.- Maintain correct procedures of opening or closing duties, including the administration.
    • Ensure that the candles, lighting, A/C, fans, heater and sound systems are turned on at opening time and are at the correct level and are turned off at closing time.
    • Follow all policies and procedures as set out by the company and ensure they are understood by all staff.
    • Ensure all operating supplies and equipment are as per par stock established and to set and maintain appropriate for business par stock levels.
    • Greet the guests, supervise the service and ensure all courses are checked for satisfaction. Coordinate retailing and service and recommendations during service operations.
Yêu cầu công việc
Giới tính: Không yêu cầu
Độ tuổi: 20 tuổi - 35 tuổi
chuyên ngành: Quản lý điều hành
Kinh nghiệm tối thiểu: Từ 01 đến 03 năm
Cấp bậc: Quản lý
Yêu cầu công việc:
  • Sức khỏe tốt, ngoại hình thân thiện.
  • Vi tính văn phòng cơ bản (Word, Excel).
  • Từ 1 năm kinh nghiệm Trợ lý quản lý tại các chuỗi nhà hàng, khách sạn hoặc ngành thực phẩm và dịch vụ ăn uống.
  • Ưu tiên ứng viên yêu thích và có kiến thức về cách vận hành nhà hàng, quản lý chi phí, chất lượng sản phẩm - dịch vụ, quản lý nhân sự.
Yêu Cầu Bằng Cấp:
Yêu cầu hồ sơ:
  • Hồ sơ bằng cấp chứng chỉ đầy đủ (nếu có).
  • Giấy khám sức khỏe.
  • CV xin việc mô tả công việc và kinh nghiệm đã làm trước đây.
  • Chứng minh nhân dân.
  • Sổ hộ khẩu.

Ứng viên nộp CV trực tiếp trên bài đăng sẽ có nhân sự liên hệ báo lịch phỏng vấn.


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