Current Opportunities

Maintenance Technician cum delivery/ Kỹ thuật bảo trì kiêm giao nhận
Phu Quoc, Kien Giang, HCMC, Vietnam
Job Description:
PRIMARY TASKS/ NHIỆM VỤ CƠ BẢN
  • 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%
DUTIES AND RESPONSIBILITIES/ NHIỆM VỤ VÀ TRÁCH NHIỆM
1. Maintenance and repair machine/  Bảo trì và sửa chữa máy móc thiết bị
  • 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.
2. Receiving and Delivery/  Giao nhận hàng hóa.
  • 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.
3. Warehouse management and keg managemen/ Quản lý kho, keg
  • 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.
4. Report/ Báo cáo
  • 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
5. Other/ Khác
  • 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
Job Requirements:

- College  in Mechanic or Electricity/ Cao đẳng, trung cấp điện hoặc cơ khí
- 1 or 2-year experience/ 1 – 2 năm kinh nghiệm.
- Technical background with specialization in the beverage industry strongly preferred/ Có nền tảng kỹ thuật  trong ngành Thực phẩm đồ uống là 1 lợi thế
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary/ Có khả năng giải quyết công viêc hiệu quả, bao gồm những việc dự đoán công việc
- Must maintain a good working relationship with other departments and employees/ Phải duy trì mối quan hệ tốt với các phòng ban khác và các nhân viên
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers/ Phải biết lắng nghe, hiểu và làm rõ những lo ngại và các vấn đề từ đồng nghiệp
- Fast learning, hard working, flexible working/ Khả năng học hỏi nhanh, chịu khó, làm việc linh hoạt.
- English skill is plus/ Tiếng Anh là một lợi thế

Restaurant Manager – District 1
144 Pasteur, Ben Nghe Ward, District 1, Ho Chi Minh, Vietnam
Job Description:
  • 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
Job Requirements:

- Formula for success
- Teamwork, Knowledge and Enthusiasm are key to achieve our goals!
- Employee motto
- Excellent, be creative and curious!
- Certificate/Diploma
- At least 1 year experience

KITCHEN LEAD – DISTRICT 7
No 67 Le Van Thiem, Tan Phong, District 7, Ho Chi Minh, Viet Nam
Job Description:
Salary Range:  10 – 15 million  VNĐ
 Job Description:
  • 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.
Job Requirements:

- Having a good general standard of education and graduated in Hospitality is a plus
- Having exemplary culinary skills
- Having good communication skills, time management skills, leadership skills and basic accounting skills in order to run a kitchen successfully
- The ability to work under pressure
- High standards of cleanliness and hygiene
- The ability to handle multiple tasks at once
- Creativity and imagination for food presentation
- Good command of English
- Minimum 3 year experience in similar position in international environment.
- Certificate/Diploma

WAITRESS/ WAITER – DISTRICT 2
120 Xuan Thuy, Thao Dien, District 2
Job Description:

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.
Job Requirements:

• Positive work attitude;
• Able to work within a team;
• Passion for craft beer;
• Fluency in English and Vietnamese;
• Experience in working in the hospitality industry;
• High school diploma or equivalent; college degree preferred.

RESTAURANT SUPERVISOR – HA NOI
No 1. Au Trieu, Hang Trong, Hoan Kiem, Ha Noi
Job Description:

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.
Job Requirements:

- Candidate must possess at least a College Degree, Bachelor's Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Marketing or equivalent.
- Required skill(s): Microsoft Excel, Word Perfect.
- Excellent communication skill in both of Vietnamese and English.
- Must have a positive attitude and work well with other team members
- At least 1 year(s) of working experience in the related field is required for this position.
- Preferably Senior Staff/Team Leader/Supervisors specializing in Food/Beverage/Restaurant Service or equivalent.
- Full-Time position(s) available.
- Nationality: Vietnamese

KITCHEN LEAD – HA NOI
No 1. Au Trieu, Hang Trong, Hoan Kiem, Ha Noi
Job Description:
Salary Range:  10 – 15 million  VNĐ
 Job Description:
  • 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.
Job Requirements:

- Having a good general standard of education and graduated in Hospitality is a plus
- Having exemplary culinary skills
- Having good communication skills, time management skills, leadership skills and basic accounting skills in order to run a kitchen successfully
- The ability to work under pressure
- High standards of cleanliness and hygiene
- The ability to handle multiple tasks at once
- Creativity and imagination for food presentation
- Good command of English
- Minimum 3 year experience in similar position in international environment.
- Certificate/Diploma