上海招聘

DUTIES AND RESPONSIBILITIES

1.    Beverage Costing and Control

• Maintain, applies corrections on ETAC recipes that will cause variances.
• Raises new recipes requests.
• Weekly check on transfers as per input into system by Purchasing.
• Maintenance of POS keys.
• Overseeing month end inventory closing.
• Identify variance and request for reconciliation.
• Coach and guide RnB GSE on reconciliation of variances.

2.    Daily RnB Stock Variance Reconciliation

• Daily checks on inventory of beverage stocks.
• Verify, countercheck and access RnB daily variance - Based on daily submission by the Bar Executive(s).

3.    Employee Engagement

• Planning and scheduling of employee’s duties and shifts’ roster.
• Attend scheduled training, line up and meetings.
• Foster and promote a cooperative working environment to maximize productivity and increase department/team morale.
• Foster healthy working relationship of team with all other departments. 
• Carries one self well and at all times represent the company positively to guest and subordinates.
• Sets example for excellences and productivity to the Team through work ethics and deliveries. 
• Assist in developing of training programs to improve skill sets of Team.
• Drives sales and up keeping of service standards. 
• Maintain regular appraisal session with Team members.

4.    Guest Engagement

• Anticipate and meet the needs and unexpected wishes of every guest.
• Respond in a timely manner to guest reactions whenever required.
• Handle and resolving guest opportunities as soon as possible (within a 24 hour period if not solved immediately).
• Understand all guests’ needs and requirements.
• Collect and analyze guest preferences and guest comments.

5.    Operations

• Assist in controls and plans the activities of a bar operations.
• Develop and constantly review work flows to attain effective operations.
• Supervise the team of mixologists and their performance.
• Ensuring Team member’s attendance, performance, deliveries, conduct, development, safety and well-being.
• Ensure that all standards and procedures for the operations are followed in the front and heart of the house set up before, during and after operations.
• Ensure cleanliness and Hygiene of all work areas at all times in the front and heart of the house.
• Identify and eliminate defects which compromise standards & procedures.
• Ensure the Team complies with CLV’s grooming standards.
• Ensure work & side duties, opening & closing tasks for an effective bar operations.
• Ensure all Beverages made and served are of standards.
• Understand requirements and procedures for all operations periods to meet demand and maximize revenue and profit.
• Assist to ensure the safety of employees and guests and the protection of company assets.
• Organize and implement training to team members on areas and skill sets required.
• Monitoring team and individual work performance.
• Conduct briefings to disseminate information relating to daily operations.
• Liaise with various departments on functionality of the Beverage department.
• Updating of maintenance issues and ensures up keeping of; tools of work, areas of work and means of work.
• Maintain and elevates Service standard, Quality standard of produce and Professional standards of Team.
• Maintain integrity and upkeep of inventory, ensuring effective control of stocks and resources.
• Ensuring that stock is correctly rotated and stored, to maximize revenue and minimize wastage.
• Maintain minimum wastages and spoilages of stock.
• Achieving good Beverage Cost targets and integrity of stocks.
• Ensure orderly storage of bar deliveries ensuring that all goods are stored within Government’s safety and hygiene guidelines.

6.    Administration

• Fill the daily log in regards to all inquiries and opportunities.
• Log in & out for every shift worked.
• Up keeping of inventory at all times and providing for the necessary reports.  You have to ensure the integrity of your report at all times.
• Up keeping of HR records and be responsible for the HR administrative tasks for the department.
• Replenishing of stock and to ensure all supplies are delivered as per requisite and accounted for at all times.

JOB REQUIREMENTS

1.    Education

• Minimum O Level, Diploma in hospitality, degree in any discipline is an advantage.
• At least 3 years in a supervisory position.
• WSQ relevant certification.

2.    Experience

• Minimum 36 months experience in fine dining/ luxury operations.
• Restaurant, Cocktail Bar, Nightclub, Banquet and Stewarding experience.
• International or Opening experience is an advantage.

3.    Required Knowledge

• Food, Cocktail, Wine & Bar knowledge.
• Proficient in spoken & written English.
• Ability to speak and write in a 2nd language is an advantage.
• Proficient in MS Office, Micros and Respak.

4.    Skills & Abilities

• Able to lead by example with integrity.
• Ability to exceed guest expectations.
• Ability to lead a large & diverse team towards a common goal.

• Ability to analyze & improve processes and procedures.
• Ability to interact and solve opportunities with employees and guests.
• Ability to adapt and take advantage of different working environment, staff, guests and opportunities
• Ability to resolve and negotiate conflict resolutions

5.    Physical Requirements / Work Environment

• Able to lift up to 10KG without assistance
• Able to work on a 24 hour rotating shift
• Able to work weekends & public holiday
• Able to work standing up to 8 hours straight

  Cé LA VI 源自于举世皆知的法国习语，中译为「这就是人生」。我们认为，再无其他名称可以贴切归纳我们的价值及愿景。Cé LA VI 译为「这就是人生」——如此果断决然、一锤定音的宣言。每当人们说出「这就是人生攻顶的感觉」，或是「这就是我要的人生」，背后的真意便是「就是这样！活着就是这种感觉！」……「没有更美好的事物了！」
Cé LA VI is born from a universally known French phrase that translates into ‘THIS IS LIFE’. We believe there is no better name to sum up who we are and why we do what we do. Cé LA VI translates into ‘THIS IS LIFE’ – a definitive and authoritative statement. When you say, “this is life at the top” or “this is the life”, you are saying, “this is it! This is living!”… “there is nothing better out there!”