Restaurant Manager

The Hotel

Embark on a journey back in time to Vietnam in 1930s with Hôtel des Arts boutique lifestyle hotel in Saigon. Combining the classical charm of French Indochina with a sense of timeless chic that only the MGallery Collection can provide, the hotel is as much an art museum as it is a 5 star hotel. Hôtel des Arts Saigon invites guests to relive the romance of this bygone era in their luxury hotel which offers all the comforts of the 21st century.

Artistic flair in every corner

With feminine lines standing in striking contrast to the neighbouring office, the building itself is a modern work of art. Once inside, guests can peruse the owner’s personal collection of paintings and antiques, which adorn every wall and hall of this distinctive establishment. Each room in our luxury hotel offers the smooth lines of an art deco décor, finished with the classic artistic accents that our boutique lifestyle hotel in Saigon is renowned for. For a touch of artistic flair in unique and luxurious surroundings, Hôtel des Arts is the jewel of Saigon, a 5 star hotel that is simply beyond compare.

Be transported to a bygone era

From the style of our luxury hotel to the touches of times gone by dotted all around the property, Hôtel des Arts can transport you to an era long gone. The Albion by Kirk Westaway Restaurant and Rooftop Bar on the 23rd floor pays homage to an era of speakeasy gatherings while the Saigon Kitchen offers a stylish and unique design inspired by classic Asian street food markets. Taking a side-step to the French elegance on its journey to old world glamour, Café des Beaux Arts features light and bright décor where you can take your afternoon tea, surrounded by the soft sounds of piano music, while you enjoy a book from our library. Each culinary experience to be had in our 5 star hotel is nothing short of whimsical and transformative, from the menus to the fine surroundings in which we invite you to dine.

Award winning luxury hotel

With its exceptional customer experience, world class accommodation and luxury offerings, Hôtel des Arts Saigon is honored to take out the prestigious titles “Leading Lifestyle Hotel in Asia” by World Travel Awards, “Luxury Boutique Hotel” and “Luxury Architecture Design Hotel” in Southeast Asia by World Luxury Hotel Awards, and “Luxury Best Traditional Hotel” by Luxury Travel Guide Awards for its distinctive modern romantic design and unique bespoke services. For award-winning luxury in a 5 star hotel that prides itself on providing a glamorous and specialized service, look no further than our boutique lifestyle hotel in Saigon.

OBJECTIVE:

This position is responsible for the daily management of the The ALBION BY KIRK WESTAWAY Restaurant, ensuring that the highest standards of food & beverage service is provided to the guests.

The ALBION BY KIRK WESTAWAY Restaurant Manager plans, organizes and directs the overall F&B operation, administration, marketing and promotion of the managed outlets, and is responsible and accountable for its profitability and revenue generation.

MAIN DUTIES

Business Performance

• Sets periodical outlets budget & forecast
• Analyses monthly P&L and month-end reports, identifies deviation from business plan goals
• Participates in management meetings to review progress towards achievement of business plan goals and develops the annual business plan related for the department.
• Plans, implements and measures profit enhancement programs by working with the kitchen & Marketing Department. Prepares and submits post-mortem promotion report to EAM/FBM upon completion of promotion.
• Implements and maintains control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.

Administration

•   Develops and maintains the policies and standards of The ALBION BY KIRK WESTAWAY Restaurant Operations

• Controls and acknowledges all store requisitions and purchase requests.
• Checks the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Controls and records all Void made in the restaurant
• Controls the daily restaurant revenue (logbook VS Income Auditor daily revenue report) and corrects it in case of mistake 
• Conducts departmental daily briefings to ensure that all pertinent information is well received by team members.
• Maintains department communication logbook and updated notice board
• Supervises team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Follows up on the implementation of any promotion / special event
• Issues and follows up on all needed maintenance requests
• Communicates Hotel Management in any problems or areas of concerns
• Keeps the restaurant guests database updated and accurate
• Ensures communication and introduction of all FB promotions to Front Office, Reservation and Call Centre
• Controls all equipment in the restaurant to ensure full Par Stocks. Ensures that there is enough equipment to ensure smooth operations
• Conducts monthly linen inventory
• Conducts monthly cutlery inventory  with assistance from the stewarding  team
• Conducts briefing before each service and communicates on all out of stock items

Financial and Revenue Responsibilities

• Communicates the financial target (budget) to the team
• Is active and work hard to reach the budget by using upselling techniques
• Monitors the cost linked to the operation

Training and Human Resources Management

• Interviews, selects and recruits employees
• Identifies and develops team members with potential
• Develops, conducts maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees
• Prepares weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Completes all staff requisition forms and signs on it at least 2 weeks prior the actual date staff is needed
• Conducts performance review with the team
• Constantly monitors team members’ appearance, attitude and degree of professionalism
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Gives regular positive and negative feedbacks to each team member in a constructive way

Guest Service Responsibilities

• Ensures guest satisfaction at all times
• Develops customer loyalty and recognition
• Introduces and up sell any special events / promotions
• Gathers guest feedback and report to the EAM and GM
• Works hard to satisfy any guest requests
• Works with the culinary team to create attractive food products, presentations and improve food quality that support the image of the Hotel

Operational Responsibilities

• Conducts departmental daily briefings to ensure that all pertinent information is well received by team members.
• Supervises team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Builds a good relationship with guests or regular patrons. Tries to remember individual patron’s names and their preferences to extend a personalized service
• Handles guests’ complaints and comments tactfully and efficiently
• Ensures smooth and efficient service at  all times
• Ensures proper atmosphere of restaurant according to the time of the day (music, lighting, aromas, temperature…)
• Ensures good communication between kitchen and service team
• Checks all operations set up
• Knows and ensures full follow up on the MGallery brand standards
• Checks the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Ensures proper organization of all service areas
• Ensures efficient sequence of service
• Follows up that all given training are fully followed by the staff
• Handles and follows up on any guests complaints and report to EAM, GM
• Checks overall conditions of the restaurant

Knowledge and Experience

• Additional certification(s) in Food & Beverage will be an advantage
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

• Employee benefit card offering discounted rates in Accor Hotels worldwide
• Develop your talent through Accor’s learning programs
• Opportunity to grow within your property and across Accor’s Luxury hotels
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility