Restaurant Manager [ผู้จัดการห้องอาหาร]

1. 2 years experience.
2. Age 30-45 years old.
3. Good personality.
4. Good English skill.

1. Holds daily briefing with employees in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues, and others as deem appropriate.
2. Inspects all employees appearance to ensure hair-do, uniforms, name badges, shoes and so forth are liked after and proper behavior is maintained.
3. Inspects outlet thoroughly to ensure that cleanliness of linen, operating equipments, fixtures and furniture- s and so forth are up to standard, table set ups and side board preparation are done properly and in good condition.
4. Ensures that all lightings and sound systems are well maintained.
5. Ensures that air conditioning are functional and turn on at least 1 hour before operation to ensure proper temperature is maintained to the comfort of guests.
6. Constantly monitors that guests are being attended and served according to standard set and attends to guests as needed.
7. Anticipates guests- complaints and take prompt corrective action.
8. Prepares log book on a daily basis and report to management at briefings and meetings accordingly.
9. Evaluates employees constantly and follow up on training requirements.
10. Ensures all operating supplies and equipments are adequate as per Par stock established.
11. Anticipates additional supplies and equipments for additional work load.
12. Makes recommendation of what to sell and menu changes as per suggestion from Chef and preferences of guests.
13. Constantly reviews average checks, number of guests and sales figure with employees in order to improve productivity and efficiency.
14. Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
15. Coordinates with Chef and beverage department for any special promotion and ensure that employees are aware of it to ensure that up-selling is exercised.
16. Sets standard and procedure in equipment clearing, the use of linen,, handling equipment and the used of supplies to minimize breakage, damage, loss and waste.

Please call to HR Department 085 8351541