Mô tả công việc

1. Hosting and managing the menu: Maazi prides itself in saying that we provide something new every time guest comes to us. For that reason we keep changing something in the menu from time to time same with drinks. One of your duties will be to schedule the changes to menu and make sure your supervisors are implementing it.
2. Promoting and marketing of new menu: Maazi likes to introduce new things time to time for marketing purposes. Be it food or drinks menu. Your job will be to understand and know the dishes to describe to the customer about the food, and new additions to drinks like cocktails, mock tails, and beers if any.
3. Recruiting, training and supervising staff: In near future, Maazi will be expanding to other site in Hoan Kiem. You will need to check with HRM about suitable candidates and hire and train them. Your job will be to make sure the quality of service does not waiver and you will be incharge of all the trainings for the staff according to Hospitality standards. In case you can not train someone yourself you need to make sure there is someone to train the new staff and give you proper report about the status and condition of training. You will properly inform HRM and COO about the progress.
4. Assessing and testing the new staff: As the Assistant manager, your duties will include to assess and test the new staff and provide a detail report to HR. Which will help us during appraisal with timely manner and also with hiring good staff and firing wasteful staff.
5. Implement policies and protocols that will maintain future restaurant operations: With your superiors and your staff you have to start to set up a clear procedure for proper management of the Tay Ho property. And you need to check if the staff is following it properly. Like procedure and schedule for the cleaning, information share, inventory check and ordering etc.
6. Grievances & crisis management: As most of the time there might be some grievances between the staff. In future your duty will include the management of grievances between the staff if possible or contact and inform your supervisor to mediate a solution. Another consistent problem in restaurant we have faced is cultural differences, or due to some issues some staff is less. It will be up to you to make sure the missing of staff on certain day will not affect flow of restaurant and kitchen flow.
7. Daily shift management: every restaurants in hanoi will have enough staff to handle the shifts however, it will be one of your duties to make sure in all the cases we have enough staff to smoothly run the place. You will be in contact with the supervisor and have to arrange staff between both restaurant if needed in urgent basis.
8. Guest relation and retention: One of the main duties of a host is to make sure your guests are always happy and will always return regardless of their behaviour. Most of the time there is some proper care and making sure the instruction of guests are properly followed.
9. Proper Management of restaurant property: Be it cutlery, Crockery, or the furniture, your job is to check the status and quantity of the aforementioned articles and inform your superiors if needed. If some fixing is required you inform someone or get it fixed if it comes within your ability.
10. Marketing: as digital marketing is an important tool for the marketing part of it. Company will hire a marketing team for that job. It will be one of your duty to discuss with them about the new products and continues posting on different social media platforms. So in case marketing team needs to take some pictures or some video to promote the place make sure to inform the staff present and help them out to get the job done.
11. Auditing inventory levels to ensure product availability, and ordering products as necessary: you need to audit the inventory on a regular basis or check with help of your supervisors and then make a order list based on the requirement for the restaurant.
12. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines: Cleaning and managing the hygiene of the restaurants according to safety guidelines.
13. Liaising with customers, employees, suppliers, sales representatives: inventory order is mostly done by the COO but to introduce new things to the restaurant you need to be in contact with the suppliers and COO at the same time to make sure inventory has arrived in time.
14. Maintaining safe working conditions: due to cultural differences there might be some clashes between staff and sometime due to rude guests sometime restaurant environment might be troubled. You need to make sure every grievance is taken care off or if you can not do it you have to inform your superior about the same so they can either advice you or take care of the situation for you.

Yêu cầu công việc

1. Having thorough understanding, experience and knowledge in hospitality
2. A relevant tertiary qualification in hospitality,
3. Minimum 3-year- experience hospitality management
4. Good leadership and management skill
5. Be able to be the trainer of food & beverage team
6. Willing to work at flexible hours or working shifts
7. Well communication skills (written and oral) in English

Location: + No 264, Tran Phu Str. Phươc Ninh, Hai Chau Distr., Da Nang city