Full-Time and Part-Time Service Staff (Salary 9 - 10 Million VND/month)

The Service Staff will coordinate with the head of department to assign tasks, guide and train new staff, and propose service quality improvements. They will receive and relay order information and special notes from FOH and Kitchen staff, ensuring accuracy, especially for allergies. Responsibilities also include coordinating timing for food and beverage service, ensuring drinks are served before food and dishes are presented with appropriate utensils, and assisting with payments when the head of department is absent.

Must Have

• Good management, coordination, and planning skills.
• Passion for cuisine.
• Punctual, careful, agile.
• High responsibility, able to withstand high-pressure work.
• Basic English communication.

Good to Have

• Experience in the service industry.

Perks & Benefits

• Dinner allowance.
• Clear salary and bonus scheme based on ability and responsibility, with high promotion opportunities.
• Monthly bonuses (tips, service fees, commission) and other benefits/allowances.
• Friendly, young, harmonious, cheerful, individual-respecting, learning-oriented work environment.
• Health insurance, unemployment insurance, and social insurance after signing official contract.
• Monthly team bonding activities.

Job Description

1. Coordinate with the head of department

• Support the head of department in assigning tasks at the beginning of the shift for staff in the service area, ensuring compliance with the restaurant's service quality standards.
• Support the head of department in guiding and training new employees.
• Collaborate with the head of department to develop and propose ideas for improving service quality.
• Support the head of department in reporting any menu changes to accounting for timely system updates and ensuring smooth service when new beverage menus are applied or any information on the beverage menu is changed.

2. Receive information from FOH and Kitchen staff

• Receive order information and notes from staff: beverages (beer, kombucha fruit juice, wine, allergies) always include customer seat numbers in the items, bold, highlight important information to avoid confusion during service, avoid ordering wrong items for guests, especially for allergic guests.
• Communicate information to all staff in the service area to ensure everyone is aware of any menu changes from the Kitchen department.

3. Coordinate food and beverage serving times

• Coordinate with the Kitchen department to serve dishes in the correct order for each table.
• Support the head of department in processing payments when the head of department is absent.
• Coordinate with the beverage department to ensure drinks are served before food arrives at the table.
• Know the menu order to ensure correct dishes, accompanying drinks, and appropriate eating utensils are served (only bring food to the table when eating utensils have been arranged).
• Inform the kitchen to hold dishes in the kitchen area to maintain temperature when guests leave their seats.

Job Requirements

• Good management, coordination, and planning skills.
• Passion for cuisine.
• Punctual, careful, agile.
• High responsibility, able to withstand high-pressure work.
• Basic English communication.
• Prioritize candidates with experience in the service industry.

Benefits

• Dinner allowance.
• Clear salary and bonus scheme based on ability and responsibility, with high promotion opportunities.
• Salary: negotiable salary and monthly bonuses (tips, service fees, commission) along with other benefits and allowances.
• Friendly, young, harmonious, cheerful, individual-respecting, learning-oriented work environment.
• Participation in health insurance, unemployment insurance, and social insurance after signing official contract.
• Participation in monthly team bonding activities.