restauration gastronomique MANAGER - Regent PHU QUOC

Leadership and Managerial Duties:  

​You ensure Oku colleagues are driving excellence in the IHG Winning Way and Regent Brand Orientation  

​You are responsible to connect all colleagues to build the whole team together and work collaboratively  

​You coach the team in tailoring service processes, aiming to make each visit to Oku as memorable and unique as possible.    

​Ensure all colleagues are acknowledgeable about Regent Organization Chart as well as Key members of BIM Group.  

​Ensure that training sessions are planned, carried out and recorded according to the Regent standards.  

​Communicate with colleagues through body language and voice while always maintaining a calm and gracious tone.  

​Manage the workload and when necessary you are pro-active in asking for support from other food and beverage colleagues in the resort.  

​You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.  

​You manage employee satisfaction and are responsible for the team. This includes assuring that colleagues do not work unnecessary over time, have their daily lunch or dinner break and work reasonable shifts  

​Ensure the daily operation runs smoothly and that team members are aware of their roles and   

​responsibilities to do so.  

​Always live up to the standards set by the Regent brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.  

​You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.  

​ ​Financial and administrative duties:   

​You have professional knowledge about suggestive selling and upselling techniques, while also possessing the ability to transfer this knowledge to the rest of the team.  

​You are participating in Restaurants & bar revenue meetings and a monthly Profit & Loss meeting to make sure targets are set and achieved by the team  

​Supervise shift for opening, closing and cash flow recording through the Point of Sale, this includes reviewing POS‘s daily sales reports and cash collection at the end of the day.  

​You are responsible for managing the recording of transactions and orders through the Point of Sale system during operation, by monitoring the input and ticket handling.  

​You ensure the service flow is as seamless as possible, by using the available resources and systems.  

​Ensure that training sessions are planned, carried out and recorded according to the Regent standards.  

​You collaborate with the Oku Culinary team to ensure good collaboration during operation.   

​Manage the workload and when necessary you are proactive in asking for support from other food and beverage colleagues in the resort  

​You are well arranged to manage the inventory control, breakage, spoilage, temperature logs and cleaning tasks. You make sure that all recordings are documented, and stored properly and that irregularities are reported to the management.  

​Maintain all equipment and furniture are in pristine condition and do the defect list accordingly  

​ Guest Experience duties:   

​You connect with guests by engaging them through meaningful interaction, resulting in positive and long-lasting guest relations.  

​Look for opportunities to positively surprise guests, through small or large gestures and acts of kindness. You are empowered to be generous with guests and you know how and when to curate decadent moments.  

​Lead by example in making personalized menu recommendations to guests for both food and beverage items.  

​You have extensive knowledge about activities in Regent and the rest of Phu Quoc Island, allowing you to give guests recommendations in order to optimize the overall guest experience.  

​You have the knowledge to solve problems on the spot and take immediate service recovery actions if necessary. You always follow up on guest issues as part of the service recovery process and review steps taken afterwards to continuously improve the operation.   

​ Other duties:  

​Be responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are being met.  

​Pay attention to small details, which visually expressed in a spotlessly clean workspace, outstanding services and a well-groomed team  

​Attend and participate in all required meetings as scheduled  

​ Perform any other reasonable duties as required by the General Manager of Regent Phu Quoc  

​Be responsible for keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.