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รายละเอียดตำแหน่ง
Last Updated : 22.11.2019 | Viewers 735
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Phuket
|
|
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 |
1 อัตรา |
|
New Graduated : นักศึกษาจบใหม่ |
No ไม่รับพิจารณา |
|
Foreigner : ชาวต่างชาติ |
No ไม่รับพิจารณา |
|
Disabled : ผู้พิการ |
No ไม่รับพิจารณา |
|
Night shift : ตำแหน่งงานกะดึก |
No ไม่ใช่ |
Job Qualifications
ข้อกำหนด
1.At least Bachelor Degree in any field
2.At least 3 year experience in restaurant management with evidenced tracked record of achievements
3.Strong in inter-personality, leadership, and creative skill
4.Proficiency in English and computer literate
5.Strong in driving results and people management and development
2.At least 3 year experience in restaurant management with evidenced tracked record of achievements
3.Strong in inter-personality, leadership, and creative skill
4.Proficiency in English and computer literate
5.Strong in driving results and people management and development
Job Details
รายละเอียดงาน
1. Manages all functions of the restaurant/section service to achieve the optimum departmental profit.
2. Manages all functions of the restaurant/section operation to achieve the optimum quality level of service.
3. Controls and analyzes, on an on-going basis, the level of the following:
a. Sales
b. Costs
c. Quality and presentation of food and beverage products
d. Service standard
e. Condition and cleanliness of facilities and equipment
f. Quality of entertainment
g. Guest satisfaction
h. Marketing
4. Establishes and maintains effective employee and inter-departmental working relationships.
5. Conducts such functions as interviewing, hiring, and performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
6. Develops training material in accordance with hotel guidelines and implements training plans.
7. Develops and maintains an up-dated operations manual for the restaurant/section.
8. Comes up with the Restaurant/Section Chef with popular ideas for the menu and beverage list.
9. Plans and organizes with the Restaurant supervisor / Chef de partie successful l Food and Beverage activities.
10. Conducts daily briefings and other meetings as needed to obtain optimal results.
11. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section.
12. Handles administrative works and keeps up-dated files on the following restaurant matters:
a. Finance
b. Standards
c. Training
d. Entertainment
e. Promotions
f. Meetings
g. Miscellaneous
13. Assists the Director of Food and Beverage in setting restaurant/section goals and developing strategies, procedures and policies.
14. Assists the Director of Food and Beverage in preparing the yearly Food and Beverage Department budget.
15. Monitors the stocks of all food, beverage, material and equipment and ensures that service requirements are met.
16. Monitors local competitors and compare their operation with the restaurant.
17. Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
18. Performs related duties and special projects as assigned.
2. Manages all functions of the restaurant/section operation to achieve the optimum quality level of service.
3. Controls and analyzes, on an on-going basis, the level of the following:
a. Sales
b. Costs
c. Quality and presentation of food and beverage products
d. Service standard
e. Condition and cleanliness of facilities and equipment
f. Quality of entertainment
g. Guest satisfaction
h. Marketing
4. Establishes and maintains effective employee and inter-departmental working relationships.
5. Conducts such functions as interviewing, hiring, and performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
6. Develops training material in accordance with hotel guidelines and implements training plans.
7. Develops and maintains an up-dated operations manual for the restaurant/section.
8. Comes up with the Restaurant/Section Chef with popular ideas for the menu and beverage list.
9. Plans and organizes with the Restaurant supervisor / Chef de partie successful l Food and Beverage activities.
10. Conducts daily briefings and other meetings as needed to obtain optimal results.
11. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section.
12. Handles administrative works and keeps up-dated files on the following restaurant matters:
a. Finance
b. Standards
c. Training
d. Entertainment
e. Promotions
f. Meetings
g. Miscellaneous
13. Assists the Director of Food and Beverage in setting restaurant/section goals and developing strategies, procedures and policies.
14. Assists the Director of Food and Beverage in preparing the yearly Food and Beverage Department budget.
15. Monitors the stocks of all food, beverage, material and equipment and ensures that service requirements are met.
16. Monitors local competitors and compare their operation with the restaurant.
17. Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
18. Performs related duties and special projects as assigned.
Welfare
สวัสดิการ
1. เซอร์วิสชาร์จ 5,000 บาท
2. ค่าครองชีพ
3. ประกันสุขภาพประกันกลุ่ม
4. ยูนิฟอร์มพนักงานพร้อมซักรีด
5. รถรับ-ส่งพนักงาน
6. อาหารฟรี 2 มื้อ
7. ทำงาน 5 วัน หยุด 2 วัน
2. ค่าครองชีพ
3. ประกันสุขภาพประกันกลุ่ม
4. ยูนิฟอร์มพนักงานพร้อมซักรีด
5. รถรับ-ส่งพนักงาน
6. อาหารฟรี 2 มื้อ
7. ทำงาน 5 วัน หยุด 2 วัน
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