Job Description

PRIMARY RESPONSIBILITIES:

• Ensures all operating standards in the assigned outlet complied with company policies.
• Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet.
• Provides recommendation to Director of F&B regarding future plans and changes based on the current data and customer feedback.
• Ensures that the restaurant, room service and kitchen are prepared for service.
• Monitors and analyzes menus and products of competitive restaurants and room service under supervision of F&B manager/ Assistant F & B director/Director of F & B/Executive Chef/Director of Kitchen.
• Assists with inventory check of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log-books as implemented in outlet.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with Director of F&B and F&B Manager.
• Maximizes profitability of the restaurant by increasing turnover and controlling costs.
• Reviews the revenue and expense statement with his outlet staff.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, train and evaluates employees in his/her assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.
• Coaches and counsels restaurant staffs effectively.
• Conducts on-the-job training for restaurant staffs on timely basis.
• Conducts daily briefing and de-briefing for a function assigned.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by Assistant Director of Food and Beverage/ F&B Manager.

REPORT LINES & COMMUNICATIONS:

• Reports to the Assistant Director of Food and Beverage/ F&B Manager.
• Directs and supervises the activities of the restaurant staffs

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years in F&B experience
• Good knowledge in the Food & Beverage products and high-end service levels
• Have excellent English communication skills both in written and spoken.
• Computer literate
• Organized with strong planning, good communication and interpersonal skills