รายละเอียดตำแหน่ง
Last Updated : 11.09.2020 | Viewers 830
Salary : เงินเดือน |
N/A (THB) |
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
Area : ปฎิบัติงานที่จังหวัด |
Chon Buri
|
Education : การศึกษา |
Bachelor's Degree ปริญญาตรี |
Experience : ประสบการณ์การทำงาน |
3 Year (ปี) |
Gender : เพศ |
Male/Female ชาย/หญิง |
Age : อายุ |
Non-Specific ไม่จำกัดอายุ |
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
- Thai Nationality
- Both Male/Female can apply.
- Hotel industry work experience
- Minimum of 3 years experience in similar position in recognized properties/restaurants.
- Possess good communication skills.
- Passionate, committed, creative, flexible and a team player with high energy level.
- Ability to perform duties under pressure.
- Previous role as an Assistant F&B Manager or F&B Manager in a similar quality hotel.
- Both Male/Female can apply.
- Hotel industry work experience
- Minimum of 3 years experience in similar position in recognized properties/restaurants.
- Possess good communication skills.
- Passionate, committed, creative, flexible and a team player with high energy level.
- Ability to perform duties under pressure.
- Previous role as an Assistant F&B Manager or F&B Manager in a similar quality hotel.
Job Details
รายละเอียดงาน
Best Western Premier Bayphere Pattaya (174 Rooms) is currently looking for
Food and Beverage Manager
1. Approves all booked activities, i.e., banquets and convention where food and beverage services are required.
2. Assists in the training and development of Food service and Beverage Management Line Staff.
3. Creates and develops menu prices, beverage lists and prices and is responsible for the selection of condiments, linens, uniforms, and decor used within the property's facility.
4. Develops accurate and aggressive long and short-range financial objectives for the Food and Beverage Department consistent with property objectives.
5. Establishes and maintains effective internal controls within the department.
6. Maintains an appropriate level of community public affair
7. Maintains knowledge of local competition and general industry trends
8. Maintains liaison with the sales manager in order to facilitate the proper handling of convention and banquet obligations.
9. Maintains existing programs and develops new concepts that ensure the highest possible quality of food service.
10. Maximizes sales potential through aggressive marketing of the property's Food and Beverage outlets.
11. Recommends equipment to be used and is responsible for the proper selection of all food and beverage products.
12. Standardizes portions used and is responsible for the controlling of food, beverage, and labor costs.
Food and Beverage Manager
1. Approves all booked activities, i.e., banquets and convention where food and beverage services are required.
2. Assists in the training and development of Food service and Beverage Management Line Staff.
3. Creates and develops menu prices, beverage lists and prices and is responsible for the selection of condiments, linens, uniforms, and decor used within the property's facility.
4. Develops accurate and aggressive long and short-range financial objectives for the Food and Beverage Department consistent with property objectives.
5. Establishes and maintains effective internal controls within the department.
6. Maintains an appropriate level of community public affair
7. Maintains knowledge of local competition and general industry trends
8. Maintains liaison with the sales manager in order to facilitate the proper handling of convention and banquet obligations.
9. Maintains existing programs and develops new concepts that ensure the highest possible quality of food service.
10. Maximizes sales potential through aggressive marketing of the property's Food and Beverage outlets.
11. Recommends equipment to be used and is responsible for the proper selection of all food and beverage products.
12. Standardizes portions used and is responsible for the controlling of food, beverage, and labor costs.
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