Job Description

PRIMARY RESPONSIBILITIES:

• Performs professional and gracious guest service, as per Dusit standards and SOPs
• Supervises the service and cashiering operation of the Restaurant. Checks accuracy of all data in “Cashier Balance Report” against the actual invoices.
• Understands and ensures all the F&B policies and procedures in service of food and beverage are implemented.
• Follows up and complies with the cleaning schedule established for the section.
• Maintains the sanitation standards in the Restaurant and ensures clean and wholesome ambiance in the area, controlling room temperature, ventilation and lighting effects.
• Receives special reservation for VIP in-room dining.
• Communicates effectively with guests, subordinates, immediate superior and other section heads.
• Attends daily F&B briefing, weekly F&B Meeting and all other training sessions and meetings required for the position.
• Promotes guest satisfaction in the outlet.
• Identifies and solves problems in the outlet in a professional manner.
• At the end of the day, if assigned, assists Restaurant/Outlet Manager to close the day and hand reports and cash revenue to Rooms & Front Office manager/supervisor on duty.
• Familiarizes and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Reports breakage and losses in the outlet and maintains the log book.
• If assigned completes a “Shift Closing Report” by completing the forms and file them together in sequence.
• Inspects and controls the sufficiency of operating equipment and supplies for service and cashiering.
• Monitors all efforts in the service to achieve the financial goals of the Restaurant.
• Makes sure that all Restaurant Servers handle payment and cashiering functions correctly and efficiently.
• Makes sure that house fund is counted and is accurately maintained
• Supervises staff activities to maximize revenue and minimize costs.
• Directs all service personnel assigned in the restaurant in performing their duties and responsibilities.
• Maintains grooming standards for all service personnel in the outlet.
• Trains, coaches and counsels waiters and service personnel effectively
• Evaluates objectively the performance of outlet’s waiters and service personnel.
• Gives on-the-job training for restaurant service personnel.
• Performs other duties as assigned by Assistant Outlet Manager/ Outlet Supervisor.

REPORT LINES & COMMUNICATIONS:

• Reports to the Assistant Outlet Manager/ Outlet Supervisor.
• Directs and supervises the activities of the restaurant staffs.
• Coordinates with other outlet heads and kitchen section heads for reservations, special VIP arrangements and other activities in the Hotel.
• Coordinates with other departments to maximize smooth operation

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

• At least High Vocational diploma in any discipline
• Minimum of 1-2 years in F&B experience
• Good knowledge in the restaurant operation and high end service levels
• Have good English communication skills both in written and spoken
• Computer literate
• Pleasant personality with good communication and interpersonal skills