Restaurant Manager [Suwan Palm Khao Lak]

Duties & Responsibilities:

- The never ending process of;
*Planning, organizing, staffing together with Management
*Executing, Controlling
- 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.
- To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
- 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.
- To have log-book report his/her own outlet and submit to General manager.
- As per F&B Manager, he will follow up a training programme, schedule regular lecturers, maintain records and assessments of his/her own outlet.
- He/She will attend all ordinary and extra-ordinary meeting of F&B Department.
- He/She will maintain a close working relating with the Executive Chef and Sous Chef, the Chief Steward and Beverage Manager.
- 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.
- To ensure the dining room service sequence is corrected to satisfy the clients.
- To be well aware of breakage in service areas, pilferage and keep F&B Manager informed.
- To put forward suggestions of creativity, better performance the achievement of the completion.
- Check mis en place for service used, sanitary condition within the outlet and neatness & cleanliness of staff.
- Ensure that best services are given to guests and cooperated with other outlets.
- Attend all meetings as requested.
- Aim constantly to increase outlet revenues.
- 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.

- 2 days off per week
- Service Charge
- Social Security
- Group Insurance
- Public Holiday
- Annual Leave
- Meal allowance