Join pasteur street

• Cleaning Lines/ Vệ sinh: 25%
• Delivery/ Giao nhận: 20%
• Performing Maintenance Work Orders/ Bảo trì: 25%
• Warehouse management/ Quản lý kho:15%
• Report/ Báo cáo: 10%
• Other/ Khác: 5%

• Be responsible for cleaning, maintenance and repair all of machine in account followed by SOPs/ Chịu trách nhiệm vệ sinh, bảo dưỡng và sửa chữa các máy chiết rót bia tại các điểm bán tuân thủ theo SOPs.
• Be responsible for accurately measuring chemical concentrations and following SOPs / Chịu trách nhiệm về việc chuẩn bị hóa chất để vệ sinh máy móc thiết bị theo đúng SOPs.
• Perform all requested maintenance orders/ Thực hiện tất cả các phiếu yêu cầu bảo trì
• Adhere to PSBC safety policies and procedures at all times, extreme emphasis on hygiene and sanitation/ Tuân thủ các thủ tục, quy trình về vệ sinh và tiệt trùng máy móc thiết bị.

• Be responsible for inbound and outbound process/ Chịu trách nhiệm cho qui trình xuất và nhập hàng.
• Be responsible for ensuring the delivery time to the customer within 1 hour and ensure with the procedures/ Chịu trách nhiệm trong việc đảm bảo thời gian giao hàng đến khách hàng là 1 giờ đồng hồ và đảm bảo đúng theo quy trình.
• Be responsible for delivering all beer equipment to events,outlets if requested/ Chịu trách nhiệm trong viêc vận chuyển tất cả các thiết bị máy móc liên quan về bia đến các sự kiện và cửa hàng khi có yêu cầu.
• Be responsible for delivering and pick up packages and documents and other items if any request/ Chịu trách nhiệm cho việc giao nhận các gói hàng, các giấy tờ liên quan và các thứ khác khi có yêu cầu.

• Take the main in charge at the warehouse in Phú Quốc/ Chịu trách nhiệm chính tại nhà kho của công ty tại Phú Quốc.
• Be responsible for checking stock in & out in Phú Quốc  warehouse/ Chịu trách nhiệm kiểm tra hàng tồn tại kho Phú Quốc mổi ngày
• Be responsible for inventory correctly between physical vs data/ Chịu trách nhiệm hàng tồn kho chính xác với dữ liệu sổ sách
• Be responsible for organizing and sorting all the stocks of beer at the warehouse/ Chịu trách nhiệm trong viêc sắp xếp và phân loại các bia tại kho của công ty.
• Be responsible for following the empty kegs at the outlets ( if any) and note down in the delivery book in details in every day/ Chịu trách nhiệm trong việc theo dõi két trống tại các cửa hàng và ghi nhận vào sổ giao nhận hằng ngày.

• Report cleaning, maintenance or reparation on daily basis, weekly, monthly by maintenance order/ Báo cáo hoạt động vệ sinh, bảo trì, sửa chữa máy hàng ngày, hàng tuần, hàng tháng dựa theo các biên bản bảo trì.
• Report the physical inventory daily to the Distro department , Logistics daily/ Báo cáo hàng tồn kho mỗi ngày cho bộ phận Phân phối, Logistics hàng ngày

• Accept working overtime if requested/ Chấp nhận tăng ca theo luật lao động khi được yêu cầu.
• Handle other tasks assigned by the company/ Làm các công việc có liên quan nếu được phân công từ công ty.
• Working under supervisior directions/ Làm việc dưới sự hướng dẫn của cấp trên

• GENERAL
  • Daily coordination with Front and Back of the House restaurant operations
  • Work closely together with the Kitchen Head to sustain quality and consistency
  • Ensure compliance with licensing, hygiene and health and safety legislation/guidelines
  • Implement policies and protocols that will maintain future restaurant operations
• STAFF
  • Recruit & train new employees to the PSBC’s standards
  • Train and supervise employees on proper customer service practices and knowledge of our brand, beer & food
• CUSTOMERS
  • Exceed customer expectations
  • Create a welcoming environment & a complete Craft Beer experience
  • Respond efficiently and accurately to customer enquiries and complaints
• FINANCIAL
  • (Over)achieve the set target by the Country Wide F&B Manager
  • Maximize revenue and minimize expenses
  • Control operational costs and identify measures to cut waste
• EVENTS
  • Hosting, promoting and organizing scheduled events
  • Be responsible for coming up with new events
  • Provide feedback on events

• Accomplishes all kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Be able to contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Be responsible to Profit and Loss of the all the kitchens and directly explain to GM
• Be responsible to roster and cross-training for all staffs to help them have enough knowledge to contribute the best for company
• To maximize the revenue and minimize the expenses by using up all resources of man power, extra materials, suppliers in order to have the best profit target.
• To ensure that adequate inventories of food and beverages and equipment of all the kitchens in nationwide are maintained
• Recommendation on revision in pricing of food and beverage items based on costs, competition, etc…
• Be responsible to give appraisal to team members to get them developing or promoted
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organization
• Be responsible for menu planning
• Be responsible for staffing and scheduling Supervise and Schedule
• Be able to set up a new kitchen at a new restaurant
• Be able to determine production schedules and staff requirements necessary to ensure timely delivery of services.

Salary range: 4 – 5 milllion vnd/ month

Working time: 48 hours/ week

Deliver exceptional service on a daily basis!

• Your tasks consist of:
• Serving delicious craft beers;
• Ensure high quality of our beers and food;
• Make suggestions regarding beer and food;
• Educate customers about our brand;
• Maintaining a clean work environment.

Salary Range: 8 – 10 million vnd

DUTIES AND RESPONSIBILITIES

• Dress properly in accordance with the uniform standards and maintain a hygienic grooming on duty.
• Ensure work station are always prepared and set up according to standards.
• Maintain good appearance and standards of hygiene at all times.
• Make sure that all drinks are in accordance with list specifications, properly presented, before being served.
• Display warm smile and counters manner while dealing with guests provide prompt service to guests.
• Clean all glasses and other items needed before putting them into use. To be responsible for the breakage and loss of such items.
• Be responsible for all shortages, and maintaining par stock.
• Put forward suggestions of creativity, for better performance and achievement.
• Ensure that best services are given to guests and cooperate with other outlets.
• Aim constantly to increase beverage revenue.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Report all equipment problems and bar maintenance issues to Assistant Restaurant Manager.
• Perform all assigned duties in an efficient and technically correct manner follow the Management policy, restaurant rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
• Attend all meetings as requested.
• Follow up beer, wine, juice and inventory order.
• Maintain a balanced stock inventory and control release.
• Follow up  and  plan maintenance schedule to ensure machines & equipments in good condition and trouble shooting proposal.
• Assisting in staff training & refresh training to ensure the quality of services is maintained and developed
•  Managing team whenever  the taproom manager not being around
• Handle other task when assigned by the company.

• Accomplishes all kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Be able to contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Be responsible to Profit and Loss of the all the kitchens and directly explain to GM
• Be responsible to roster and cross-training for all staffs to help them have enough knowledge to contribute the best for company
• To maximize the revenue and minimize the expenses by using up all resources of man power, extra materials, suppliers in order to have the best profit target.
• To ensure that adequate inventories of food and beverages and equipment of all the kitchens in nationwide are maintained
• Recommendation on revision in pricing of food and beverage items based on costs, competition, etc…
• Be responsible to give appraisal to team members to get them developing or promoted
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organization
• Be responsible for menu planning
• Be responsible for staffing and scheduling Supervise and Schedule
• Be able to set up a new kitchen at a new restaurant
• Be able to determine production schedules and staff requirements necessary to ensure timely delivery of services.