Saigon Saigon Rooftop Bar Manager

Saigon Saigon Rooftop Bar Manager

CATEGORY: F&B


CANDIDATE NATIONALITY: Local and Expat


SUMMARY JOB DESCRIPTION:

Oversees all aspect of the Saigon Saigon Rooftop Bar (SSRB), to ensure all established service standards and procedures of the Hotel are implemented consistently, lading to guest satisfaction, staff satisfaction and profit for the Hotel. 

1. Reports directly to Assistant to Director of Food & Beverage/ Director of Food & Beverage

2. Responsible for Assistant Restaurant Manager, Captain, Bartender, Waitress, Waiter

3. Interacts professionally with guests


DUTIES AND RESPONSIBILITIES:

• Set objectives and targets for beverage unit/bar

• Determine staff needs and recruit staff

• Performance manage staff

• Assess development needs and train and coach staff

• Delegate duties and tasks to staff to meet objectives and maximise resources

• Set and monitor quality and service standards for staff

• Communicate company policy, standards and procedures to staff

• Direct and manage staff members to meet standards and objectives

• Ensure staff operate within company policies

• Organise and adjust staff rotas and schedules in accordance with available resources and labour regulations

• Oversee the preparation and presentation of beverages to meet set standards

• Resolve customer complaints promptly

• Monitor cleanliness and hygiene of bar area

• Promote and practice compliance with fire, health, safety and hygiene standards and regulations

• Oversee accurate cash-up procedures and ensure necessary paperwork is complete

• Ensure adherence to cash management procedures

• Ensure adherence to stock control procedures

• Monitor and order supplies

• Liaise with suppliers and sales representatives

• Confirm that procurement of supplies is on the best possible terms

• Make certain all deliveries are checked in correctly and documentation is correct

• Check stock is correctly rotated and stored to reduce wastage

• Oversee the bar display to maximise functionality and attractiveness

• Set, monitor and control budget for the beverage unit/bar

• Plan and implement cost control measures

• Plan and implement systems to maximise sales and revenue

• Organise promotional activities

• Generate and present financial reports

• Implement improvements for products and service

• Maintain regular communication with staff and management through meetings and discussions

• Stay current with relevant legislation regarding service of alcohol, sale of tobacco and licensing


JOB REQUIREMENTS

• College/ University degree

• Fluent English

• Confident 

• Good communication 

• Leader skill 

• Highly organised

• Excellent time management

Please connect with our Human Resources Department via recruitment@caravellehotel.com

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Reservations
  • Breakfast included
  • Free wifi
  • Best rate guarantee
  • Earn Peakpoints
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