Restaurant Manager (ผู้จัดการห้องอาหาร)

o At least 2 years as F&B in 5 star Hotel.
o Knowledge of beverages, Wines +Food
o Supervisory
o Creativity
o Organization
o Leadership
o Able to develop relationship with customers
o Training skills
o Able to work add hour, public holidays or overtime if required.
o Good command of English

DUTIES AND RESPONSIBILITIES:

1. The never ending process of;
*Planning, organizing, staffing together with Management
*Executing, Controlling
2. To coordinate the work of the service staff in order to achieve a smooth running operation. Striving to achieve excellent standards of service and efficiency. To replace the supervisory staff when necessity arises.
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 staff, schedule their working hours, public holidays, annual vacation, submit sickness leave form and follow up this and predicament of the employees/the supervisor will keep the head of Department and the Human Resource Department informed of his employees status through the proper form supplied and if necessary verbally.
5. To have log-book report his/her own outlet and submit to F&B Manager.
6. As per F&B Manager, he will follow up a training programme, schedule regular lecturers, maintain records and assessments of his/her own outlet.
7. He/She will attend all ordinary and extra-ordinary meeting of F&B Department.
8. He/She will maintain a close working relating with the Executive Chef and Sous Chef, the Chief Steward and Beverage Manager.
9. Will be responsible to set up all working schedule of the service in his/her own outlet with the approval of F&B Manager/follow country- s labour law.
10. To ensure the dining room service sequence is corrected to satisfy the clients.
11. To be well aware of breakage in service areas, pilferage and keep F&B Manager informed.
12. To put forward suggestions of creativity, better performance the achievement of the completion.
13. Check mis en place for service used, sanitary condition within the outlet and neatness & cleanliness of staff.

14. Ensure that best services are given to guests and cooperated with other outlets.
15. Attend all meetings as requested.
16. Aim constantly to increase outlet revenues.
17. To perform all duties assigned to, efficiently, technically correct, follow the Management policy, hotel rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.

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