** MAJOR TASKS ** Summary: - He is responsible for the quality of the service offered to the guests in his outlet (restaurant, bar, beach and banquet) according to the F&B procedures. - He leads and trains all his subordinates. - He is responsible for the organization of the banquet service. - He transmits all the information relayed to him/her by his direct superior and by the other departments to his subordinates. - He manages the guest satisfaction efforts of F&B outlets in accordance with Victoria’s philosophy. ** Responsibilities: - Report the daily operations to the General Manager. - Make the schedule of the staff according to the forecast. - Develop plans and proposals to meet the needs of the guest. - Prepare the internal organization of the outlets. - Work closely with the Executive Chef. - Transmit his/her knowledge to the staff to improve their performance and correct them if necessary. - Lead by example and stay well groomed at all times. - Control the monthly inventory for the stock and the storage. - Attend all training programs designed for him/her and all other managers. - Control and apply strictly the safety and hygiene policy, regulation and procedures of the hotel. - Handle all disciplinary problems and report to his/her superior. - Create an attractive offer for the different outlets coordinating with the Executive Chef. - Participate in the daily meeting with all the managers. - Optimize the sales by suggestive selling; train staff on selling techniques and ensure that they are implemented. - Control the revenue and expenses of his/her outlets. - Develop new concept to implement the quality of the decoration. - Maintain in the restaurant during the operation hours. - Recruit his/her staff. - Control and approve all internal documents. - Develop training and development plans for his/her staff; implement and evaluate these plans. ** Before the service: - Control the quality and the amounts of the goods received (condition, storage and stock) and send them back if necessary. - Inquire about the dishes (presentation, availability and price) sold in his/her outlet and check information regarding the daily, weekly or monthly specialties; brief his staff about this information. - Check the preventability of the menu. - Ensure that there is the restock of the wine’s cave. - Control the appearance and cleanliness of the staff, equipment and work area. - Check accurately the daily sales and prepare the order for the next day. ** During the service: - Control if the tasks are accomplished adequately by the staff. - Ensure that the procedures for the food service cycle are implemented; oversee the implementation of quality service for total guest satisfaction. - Control the quality, hygiene and presentation of the dishes served or displayed on the buffet in his/her outlet. - Serve quality foods and beverages according to the procedures of his/her outlet. - Supervise the service, check details and help his/her staff when possible. - Explain the composition of the dishes if the guests ask. - Perform other duties as maybe assigned.

** JOB REQUIREMENTS - Experience: at least 3 years in the same field - English skills: fluent in both writing and speaking - IT skills: software, hardware, Microsoft Office, Opera - Gender: Male - Nationality: Cambodian ** Candidates to contact: Human Resources Department- - Email: hr@victoriaangkorhotel.com - Closing date: 28 February, 2018 - Tel: 063-760 428 / 012 862 335