Restaurant Manager (ประจำสุขุมวิท 23)

QUALIFICATIONS:-
1. Bachelor/master?s Degree in hospitality management or related field from an accredited college or university will be advantage.
2. Experience in the same role or with fundamental hotel operation background within a similar market segment.
3. Experience in similar job role or minimum 3 years? experience as restaurant Manager.
4. Candidate will have strong leadership skills and the ability to motivate service team to deliver memorable service experience.
5. Candidate be able to meet deadlines, work under pressure, handle multiple tasks and work independently.
6. Must have excellent English oral and written communication skills, or other language skills a plus.

DUTIES AND RESPONSIBILITIES: -
1. Works closely with Executive management team and Executive Chef on menu changes including beverage and wine Menus.
2. Ensures all opening, closing and running side work is completed on a daily basis.
3. Evaluating steps of service procedures, reviewing standards, identifying methods for increasing efficiency or effectiveness and responding proactively to challenges that arise.
4. Responsible for overseeing restaurant with particular regard to accuracy and timeliness (48 hours).
5. Assist in menu planning and pricing.
6. Manages the restaurants reservations system.
7. Develop and maintain restaurant manual and SOP
8. Be available for restaurant staff at all times in case of emergency.
9. Working quickly and independently to resolve operational and/or customer issues when necessary, ensuring proper follow through and excellence in creating a memorable experience for customers.
10. Knowledgeable in Fire Procedures.
11. Assure bar inventory for functions including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
12. Assure the maintenance of bar control policies.
13. Assure completion of requisitions where deemed necessary.
14. Assure the completion of weekly schedule and shift duties
15. Complete monthly inventory.
16. Developing and implementing cost saving and profit enhancing measures.
17. Ensure that services meet customer specifications.
18. Qualify service set-up.
19. Establish a rapport with customers to ensure customer satisfaction and re-service.
20. Minimize number of customer complaints.
21. Staff professional attitude and proper meeting Company appearance and uniform standards.
22. Teamwork-Relations with co-workers and management.
23. Responsible for staff training and development.
24. High employee retention.
25. Responsible for overseeing all scheduling within the restaurant.
26. Participation towards overall restaurant maintenance and cleanliness.
27. Achieving service that exceeds expectations.
28. Overall maintenance of the operation at a level in keeping with the standards prescribed.
29. Report any deficiencies in equipment and facilities.
30. Performs other duties as assigned.

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