Head of Chinese Restaurant -… at InterContinent… · Viet Nam

Manage the daily operations of one or more full-service Food & Beverage outlets while coordinating special events and ensuring all service standards and operating procedures are followed. Ensure compliance with local health, safety, and regulatory requirements as well as brand standards and internal policies.

Restaurant Operations

• Oversee restaurant operations to ensure smooth daily service.
• Implement and maintain departmental standards and procedures.
• Ensure all opening and closing procedures are properly followed.
• Monitor and enforce accurate bill processing and payment procedures.

Bar Operations

Ensure high-quality beverage service by:

• Promoting beverage up-selling and ensuring regular replenishment in accordance with responsible alcohol service regulations.
• Providing wine recommendations, explaining wine styles, taking orders, and serving wine appropriately.
• Promoting and selling cocktails to guests.
• Ensuring cocktails are prepared and presented to the highest quality standards.
• Serving coffee and tea hot and according to service standards.

Manage cellar and bar systems including:

• Proper use of refrigeration systems.
• Operation of post-mix syrup bulk dispensing systems.
• Operation and maintenance of beer reticulation systems.
• Adherence to stock control procedures and accurate bar requisitions.

Team Leadership & Training

• Train bar attendants, wait staff, and bus staff in basic beverage knowledge and service techniques.
• Complete and submit spillage reports to the Food & Beverage Manager after each shift.
• Maintain impeccable grooming and personal presentation standards among staff.

Service Preparation

Ensure readiness for service by confirming that:

• Equipment is clean, organized, and properly stored.
• Glassware is polished and ready for use.
• Special event or occasion requirements are prepared in advance.
• Music and lighting are set appropriately.
• The outlet environment is comfortable and ready for guests.

Service Delivery

Ensure efficient service by guiding staff in:

• Greeting and seating guests professionally.
• Explaining and up-selling daily beverage specials.
• Accurately processing food and beverage orders.
• Using trays and tray jacks effectively.
• Handling payments correctly.
• Maintaining clean work areas and resetting tables promptly.
• Keeping the bar area clean and ashtrays regularly emptied.
• Engaging guests in conversations about food and beverage offerings.

Guest Experience & Compliance

• Advise guests on alcoholic beverages, including strength and effects.
• Ensure compliance with local liquor regulations and responsible service.
• Monitor guest intoxication levels and take appropriate action when necessary.
• Communicate the hotel’s smoking policy to guests.
• Identify and address factors that may impact guest satisfaction.

Business Development & Marketing

• Maintain high standards of food and beverage service in line with departmental procedures.
• Share guest feedback and recommendations with the Chef and Food & Beverage Director.
• Develop and implement promotional calendars for F&B products.
• Manage special event concepts and promotions.
• Anticipate market changes and adjust operations accordingly.
• Conduct competitor analysis and identify publicity opportunities.
• Manage and utilize the customer database effectively.
• Upsell property facilities and services.

Financial & Operational Management

• Identify and implement cost-saving initiatives and recycling practices where possible.
• Coordinate with the Sales Manager during tender processes to secure new accounts related to Food & Beverage.
• Monitor wage and beverage costs.
• Manage forecasting and stock control processes.
• Analyze performance statistics and adjust operations to align with customer preferences.

Leadership & Oversight

• Work varied shifts (days, nights, weekends, and peak service periods) to maintain full awareness of outlet operations.
• Handle guest complaints professionally and ensure prompt resolution.