Food and Beverage Manager [ผู้จัดการแผนกอาหารและเครื่องดื่ม]

Bachelor's degree in hospitality management or a related field
Previous experience in F&B management or a related role is essential.
Strong leadership and communication skills.
Knowledge of food safety and health regulations.
Excellent problem-solving and decision-making abilities.
Ability to work in a fast-paced, high-pressure environment.

Menu Development: Collaborate with chefs and kitchen staff to create and update menus, ensuring a diverse and appealing selection of dishes. Monitor food quality and presentation.
Cost Control: Manage budgets, control costs, and optimize profitability by controlling food and beverage expenses, portion control, and supplier negotiations.
Inventory Management: Oversee and manage the ordering, receiving, and storage of food and beverage supplies. Monitor and control inventory levels to reduce waste and ensure product availability.
Staff Management: Recruit, train, and manage restaurant and bar staff, including servers, bartenders, and kitchen personnel. Maintain a high standard of service and professionalism.
Customer Service: Ensure exceptional customer service and guest satisfaction by regularly interacting with guests, addressing complaints, and resolving issues.
Quality Assurance: Implement and monitor quality assurance and food safety programs, conducting regular inspections to maintain high standards.
Marketing: Collaborate with the marketing team to promote the restaurant through advertising, social media, and special events.
Financial Reporting: Prepare and analyze financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Waste Reduction: Implement sustainable practices to reduce food and beverage waste and promote environmental responsibility.