We found 88 job offers Hotel & Restaurant Jobs in Myanmar

Responsible for all food production including all items produced for restaurantMenu Setup price, development, food purchase specification and standard recipesCost of products, prepare necessary data for applicable parts of the budgetProject annual food, labor, driver meal, other costs control food waste, raw waste, spoilage and theftSafeguard all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniquesImplements measure to minimize food costReport to manager and need to attend management meetingClean kitchen equipment and kitchen area, safety at all timePrepare the food to serve customerSupervise, schedule and coordinates the work of kitchen staff, cook and train to ensure that food preparation is economical, technically correct and within budgeted labor cost goalsAlways check product quality must be check and Control inventoryEvaluate food based on nutrition, methods of preparation, taste, appearance, portion size serving and storage temperatureReceive and store food deliveries properly work closely with Manager TeamMust be use FIFO work with Team

Responsible for all Beverage production including all items produced for restaurantMenu Setup price, development, Beverage purchase specification and standard recipesCost of products, prepare necessary data for applicable parts of the budgetCosts control waste, Spoil and thiefSafeguard all Beverage handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniquesImplements measure to minimize food costReport to manager and need to attend management meetingClean kitchen equipment and kitchen area, safety at all timePrepare the Beverage to serve customerSupervise, schedule and coordinates the work of kitchen staff, train to ensure that Beverage preparation is economical, technically correct and within budgeted labor cost goalsAlways check Beverage quality must be check and Control inventoryEvaluate food based on nutrition, methods of preparation, taste, appearance, portion size serving and storage temperatureReceive and store food deliveries properly work closely with Manager TeamMust be use FIFO work with Team

Strong Leadership skills, high Level of responsibility accountability, have excellent communication organizational skills,be motivated and professional in appearance and presentation.Developing and implementing strategies that will ensure a positive experience that exceeds guests expectations.Conduct regular operations team meeting with all the HOD daily weekly to discuss routine operational matters, sales targets and action taken for service recovery, and also any staff issues,.Ensure SOP implementation in all departments and check the same during routine operational checks.Inspecting all department with their respective Managers for cleanliness, ambience, service readiness, staff grooming hospitalityculture.Monitor and maintain operation overhead cost in order to maintain maximum revenue to the organization.Be on available on call 24 hours a day to resolve any urgent problems on emergencies.

Recruiting, training and supervising FOH BOH staffOrdering suppliesProducing stock levels Greeting and advising customer Customer service and teamworkOverseeing stock levels food court area Handling customer inquiries and complaints Ensuring compliance with licensing, hygiene and health and safety guidelineCheck food quality Cleaning, Eating area and kitchen area to all outletPreparing and presenting staffingsale reportSetting targetsHandling and improving profitabilityAgreeing and managing budgetsHandling administration and paperworkLiaising with customer, employees, suppliers and sale representativesMaking improvements to running of the business and developing the restaurantReport to manager

Responsible for all food production including all items produced for the restaurantMenu Setup price, development, food purchase specification and standard recipesCost of products, prepare necessary data for applicable parts of the budgetProject annual food, labor, driver meal, other costs control food waste, raw waste, spoilage and theftSafeguard all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniquesImplements measure to minimize food costClean kitchen equipment and kitchen area, safety at all timePrepare the food to serve customerSupervise, schedule and coordinates the work of kitchen staff, cook and train to ensure that food preparation is economical, technically correct and within budgeted labor cost goalsAlways check product quality must be check and Control inventoryEvaluate food based on nutrition, methods of preparation, taste, appearance, portion size serving and storage temperatureMust be used FIFO work with Team

Assigning housekeeping tasks to staff and inspecting work to ensure that the prescribed standards of cleanliness are met.Providing training to the housekeeping staff.Regularly taking inventory of cleaning supplies and ordering stock as needed.Performing various cleaning duties in instances of staff shortages.

Prepare menus in collaboration with colleagues Ensure adequacy of supplies at the cooking stations Prepare ingredients that should be frequently available vegetables, spices etc. Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes Put effort in optimizing the cooking process with attention to speed and quality Enforce strict health and hygiene standards Help to maintain a climate of smooth and friendly cooperation

Identify and delegate responsibilities to supervisors and staff to ensure objectives are met and excellent service is consistently achieved Effectively manage the restaurant in the absence of the Restaurant Manager Manage operations with passion, integrity, and knowledge Implement new company policies and procedures by developing plans and instructing staff Provide direction to supervisors, and staff to achieve restaurant goals Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement Provide coaching and feedback to managers and staff and assess performance on and ongoing basis Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness Consistently monitor product and labor costs to remain within goals Solicit guest feedback to understand the needs and wants of customers Train and coach staff on guest services principles and practices Follow the Restaurant and Company policies and procedures, including those for cash handing and safetysecurity Monitor and maintain the POS System Assist in new menu implementation Develop and implement creative solutions to areas of improvement Assist in conducting staff and daily preshift meetings Assist in any areas of the restaurant when staffing constraints require Identify employee weaknesses and retrain as necessary

Support the Chef de Partie or Sous Chef in the daily operation and workWork according to the menu specifications by the Chef de PartieKeep work area at all times in hygienic conditions according to the rules set by the hotelControl food stock and food cost in his sectionPrepare the daily misenplace and food production in different sections of the main kitchen or satellitesFollow the instructions and recommendations from the immediate superiors to complete the daily tasksEnsure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniquesInstruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functionsCoordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and polish dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Estimate staffs workload and compensations Maintain records of payroll and attendance Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between cooworkers