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รายละเอียดตำแหน่ง
Last Updated : 27.01.2020 | Viewers 883
| Salary : เงินเดือน |
10,001 - 15,000 (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
Vocational Certificate ปวช |
|
Experience : ประสบการณ์การทำงาน |
3 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Not over 40 years old อายุไม่เกิน 40 ปี |
| Unit : จำนวนรับ |
2 อัตรา |
|
New Graduated : นักศึกษาจบใหม่ |
No ไม่รับพิจารณา |
|
Foreigner : ชาวต่างชาติ |
No ไม่รับพิจารณา |
|
Disabled : ผู้พิการ |
No ไม่รับพิจารณา |
|
Night shift : ตำแหน่งงานกะดึก |
Yes ใช่ |
Job Qualifications
ข้อกำหนด
1.Vocational or Technical certificate or diploma in related field
2.Minimum 1 - 3 years in similar position in international hotels
3.Able to handle demanding workload
2.Minimum 1 - 3 years in similar position in international hotels
3.Able to handle demanding workload
Job Details
รายละเอียดงาน
1. To accept responsibility of supervising the staff assigned to him/her in restaurant.
2. To run courteous and efficient service operation.
3. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
4. To supervise the service rendered to clients and make sure of its high standard and Management rulings.
5. To train staff, correct their faults on a constant basis. To carry out the - Pre-opening Briefing- before the commencement of each shift.
6. To strive to increase sales and push the sales of stagnant restaurant menu items.
7. To accept guests complaints, be a good listener, solve such complaints in the most diplomatic way and report to the Management.
8. To cooperate with the kitchen and Beverage staff in order to obtain a fine presentation of food and beverage. To revert unnecessary delay of service.
9. To make sure that all drinks and food dishes are according to restaurant menu and list, properly presented, be of hot/iced temperature, as per logical conclusion, before being served.
10. To ensure that the staff is serving food and beverage correctly to satisfy the clients.
11. To received, warmly greet and accompany guests to the table.
12. To check daily the restaurant preparation, laying of tables, cleanliness and the availability of chinaware, crockery, cutlery and glasses, the personal cleanliness and appearance of each individual employee.
13. To carry out food and beverage hygienic regulations.
14. To make requisitions, obtain authorization and correct delivery of items needed for his outlet.
15. To perform all duties assigned to, efficiently, technical correct, follow the Management policy, house rules and regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
2. To run courteous and efficient service operation.
3. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
4. To supervise the service rendered to clients and make sure of its high standard and Management rulings.
5. To train staff, correct their faults on a constant basis. To carry out the - Pre-opening Briefing- before the commencement of each shift.
6. To strive to increase sales and push the sales of stagnant restaurant menu items.
7. To accept guests complaints, be a good listener, solve such complaints in the most diplomatic way and report to the Management.
8. To cooperate with the kitchen and Beverage staff in order to obtain a fine presentation of food and beverage. To revert unnecessary delay of service.
9. To make sure that all drinks and food dishes are according to restaurant menu and list, properly presented, be of hot/iced temperature, as per logical conclusion, before being served.
10. To ensure that the staff is serving food and beverage correctly to satisfy the clients.
11. To received, warmly greet and accompany guests to the table.
12. To check daily the restaurant preparation, laying of tables, cleanliness and the availability of chinaware, crockery, cutlery and glasses, the personal cleanliness and appearance of each individual employee.
13. To carry out food and beverage hygienic regulations.
14. To make requisitions, obtain authorization and correct delivery of items needed for his outlet.
15. To perform all duties assigned to, efficiently, technical correct, follow the Management policy, house rules and regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
Welfare
สวัสดิการ
o Service Charge
o 2 Days off per week
o Annual Leave ( As Hotel Policy)
o Public Holidays (As Hotel Policy)
o Group Insurance and Social Security
o Medical Claim - Dental Care (As Hotel Policy)
o Medical Claim - Out Patient (As Hotel Policy)
o Provident Fund.
o Uniform & Duty Meal at Staff's Cafeteria
o Employee Award and Monthly Activity
o Training and Development Program
o 2 Days off per week
o Annual Leave ( As Hotel Policy)
o Public Holidays (As Hotel Policy)
o Group Insurance and Social Security
o Medical Claim - Dental Care (As Hotel Policy)
o Medical Claim - Out Patient (As Hotel Policy)
o Provident Fund.
o Uniform & Duty Meal at Staff's Cafeteria
o Employee Award and Monthly Activity
o Training and Development Program
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ตำแหน่งงานอื่นๆ ของบริษัทนี้
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