Apply Job Nguyen Thi Thanh Xuan | ứng viên tìm việc Du lịch/Nhà hàng/Khách sạn tại Đà Nẵng

Tên trường: DH Duy Tan

Giai đoạn: 2014 -2017

Tên khoa: Dai Hoc

Địa chỉ: Đà Nẵng

Ghi chú học tập: English for tourism

Tổ chức: Angsana Langco

Giai đoạn: 8/2012 -Now

Hình thức làm việc:

Chuyên môn: 2. Job Description a. My job until now. I am a supervisor outlet but I work as a manager outlet to manage and control Marketplace restaurant at Angsana Langco. Arrive on duty with a clean, sober and smart appearance. Responsible for high standard of service of FB in the restaurant; plans, control and co-ordinate activities of all staff in the restaurant prepare monthly training plans, training activities and training reports Maintain a good working atmosphere and team work within his department and throughout the hotel Responsible for hygiene, cleanliness and good appearance of my station, and proper maintenance of all operating equipment, furniture and fixtures. Ensure that all staff is aware of the hotel facilities, name of FB outlet, hours of operation, etc.… Ensure that the restaurant is properly equipped and staffed at all times. Check reservation. Highly visible in the restaurant and handle complaints Establish good guests contact by setting up guests history cards, greet guests by name when possible, inform regular guests about activities and promotion in the hotel. take care of all guests paying special attention to V.I.P’s Solve all problems occurring in area of responsibilities. Maintain good relationship with all staff within the FB division and other Division to ensure inters Department relationship Lead, motivate, train staff and build a good working environment Conduct uniform inspection prior to the opening of each shift Attend the daily briefing and monthly FB meeting Prepare daily briefing for all staff on duty on buffet knowledge, drink list and internal new, etc. Maintain a high level of co-operation and communication with the Chef to avoid friction between kitchen and service staff Consult the chef on daily special. Make sure that all subordinates know about each month’s target of sales and work together to achieve the set target. Responsible for log book reports to ensure that all guests comments, complaints and daily incidents which happened in the outlet are written down in the log book and forwarded to the Director of FB Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues Performs additional duties as directed by my captain Makes appropriate suggestions and recommendations to captain for the general improvement of the hotel Be fully conversant with all health and safety, fire and emergency procedures Maintains a high standard of personal hygiene, dree, uniform, and body language Polite and professional in any situation where the image or regulation of the hotel is represented Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law Interacts with guests actively soliciting feedback. Management Control food and beverage Minitors the performanece of my staff and sees to it that they follow the standard procedures and abide by the exsting houese rules and regulations Prepares staff schedule, side duties and assignments Akes charge of inventory of equipment, looks after their proper storage and makes requisition whenever necessary. Comply with the Resort Rules & Regulations. Performs other related duties as assigned. b. Duties & Responsibilities: Promoted as Restaurant Captain 1. Supervises the waiters/waitresses and busboys/busgirls under him. Make sure that service is carried out according to prescribed standard. 2. Looks after the preparation of mise-en-place needed for the operation. Ensures that par-stock in the service station is maintained. 3. Sees to it that the station is kept clean and well maintained. 4. Greets and entertains guests. Assist in seating them and handles their requests and complaints if any. 5. Assists in taking orders and in the presentation and settlement of guest check/bill. 6. Makes sure that buffet is set on time completely and nicely arranged. 7. Ensures that Menus, Beverage Lists & Wine Lists are presentable and of good quality all the times. 8. Ensures that physical hygiene and good grooming is up to required standard. 9. Comply with the Resort Rules & Regulations. 10. Performs other duties as may be assigned. 11. Training for staff. c. Duties & Responsibilities when I work as a waitress. 1. Looks after the necessary preparation before the start of the operation. a. Wipes/prepares the necessary containers and mise-en-place, napkins, trays, cutleries, etc. b. Refill salt & pepper-shaker and other condiments. c. Checks and re-stock service station and sees to it that the par stock is maintained. d. Sets-up the table buffet. 2. Studies the menu and familiarize himself / herself with the chef’s specialties if any as well as out-of-stock items. 3. Takes and serves food/beverage items. 4. Assists in seating guests. 5. Presents guests check/bill, receives payments and remits to the cashier. 6. Ensures that physical hygiene and good grooming is up to required standard. 7. Comply with the Resort Rules & Regulations. 8. Performs side-duties and other assignments given by his/her superior. 3. Reference Mr Sebastian 0914501881 (Food and Beverage Manager) Mr Tristan 0914810077 (Director Food and Beverage) Manager: Mr. Tony: 097447367 {General Manager Ba Na Hill resort} Area Executive Chef: Mr. Mauro - Gomezmauro@hotmail.com {Area Executive Chef of Laguna}