Operation Director (Restaurant Pre Opening)

Age : Not less than 35 Years old
Gender : Every gender
Education : bachelor or Master degree
Experience : Over than 5 years restaurant and bar management field
able to work under pressure.
Leadership
Cunning person

Job Summary
As Director of Operations, you will be responsible for overall supervision, planning, control, and coordination of all activities of personnel engaged in office administration and operation of the department. Responsible for overseeing and directing all aspects of the Food and Beverage operations with authority for pricing, discounts & waivers with reasonable business care. Appoints any other senior managers within the restaurants to act or authorize on his behalf with regards to operational or sales aspects in the department.
Job Function
People
- Leads the restaurant Operation Managers team by holding briefings and monthly communication meetings to discuss various aspects of service and preparation with all concerned
- Trains and develops subordinates; follows up and enforces orientation of all new employees and ongoing training of all staff
- Establish and maintain effective employee relations. Ensure that all new staff in the department have been orientated in the Food and Beverage areas within a month of their joining the Hotel
- Conducts interviews with potential candidates and is responsible for the recruitment of staff
- Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and dismissal if necessary to ensure appropriate staffing and productivity. Consult with the General Manager and HR Manager, as appropriate in performing the above duties.
- Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development
- Develops and implement formal training plans for the Food and Beverage Department staff. Evaluate the training needs of each section at all levels and implement where necessary
- Confer and co-operate with other Department Heads to ensure co-ordination of activities especially with the Director of Sales and Marcom Department
- Liaise closely with the Marcom office for special promotions and food and beverage advertising schedules
- Liaisons with Purchasing Manager pertaining to all Purchase requests and orders
- Ensure that all information is communicated effectively between all outlets and sections in the Food and Beverage Department
- Responsible in ensuring good moral and enforcing staff discipline under his supervision when necessary
- Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees
- Co-ordinate with the Purchasing Manager, Chef, and Cost Controller to determine the minimum and maximum food and beverage par stocks. Approve all wine purchases and other food and beverage items by quality and quantity standards set by the Management
-
- Conduct weekly Restaurant Operations Manager Meeting relating to but not limited to the followings:
- Overall F&B financial result & profitability
- Projected business
- Operation result and problem
- Change in procedure
- New management policies
- Quality improvement
- Sales improvement
- Productivity improvement
- Attend all other meetings as required by the administrative calendar
- Keep an up-to-date recipe file for all food and beverage items to include:
- Sales history
- Sales mix
- Actual costs
- Potential costs
- Par stock
- Production time
- Implement a daily, weekly, and monthly checklist for all Food and Beverage outlets. Ensure proper follow-up to attain maximum quality and efficiency
- Keep abreast of development in trends,systemsm, practice, and equipment in food and beverage preparation and service in the industry through trade literature and actual visits
- Plans, co-ordinate and implement any Food and Beverage related projects with other departments that may be assigned by the General Manager or Hotel Asset Manager
- Plans, prepare and submit all necessary information and inputs for the Annual Marketing Plan for the restaurants such as food and beverage promotions, special promotions on food festivals, and theme functions
- Check daily all logbooks from the various areas of the department and decide necessary actions to be taken on matters reported therein. Inform the Management of those outside his authority
- Implements and enforces the house rules and regulations of the department and Hotel
- Be fully familiar with the emergency procedures, policies, and standard operating procedures as established.
- Establishes control procedures in all operation aspects in accordance with the Hotel policy
- Involves Chef in planning of menus, deciding in pricing which is market-sensitive
- Develops wine and beverage lists with Operations Manager
- Provides Management with information regarding client satisfaction and activities of competition
- Prepare and submit monthly review report to the General Manager, Hotel Asset Manager and VP, Finance
- Uses all resources, labor, material and equipment effectively
- Establishes short- and long-term plans and goals
- Completes weekly inspection on overall outlets- appearance ~ the maintenance of all fixtures, fittings, and operating equipment

Financial
- Prepare and submit the Annual Budget of the restaurants for approval
- Develops and administers restaurants- budget, action plan and promotional activities of the restaurants; stimulates sales and profit, controls operating expenses
- Prepare and submit for approval the capital expenditure of all restaurants including the Stewarding and Kitchen

Guest Experience
- Investigate complaints from guests, damage and report the same to the Management
- Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures
- Ensure that all F.F.E. items of the department are well managed and maintained to reduce cost and unnecessary bottlenecks

Responsible Business
- Supervise the functions of all restaurant staff, facilities, sales and costs to ensure that maximum profit is achieved
- Control and analyze on an on-going basis and initiate corrective measures in respect of:
- Quality levels of product and service
- Guest satisfaction
- Merchandising and marketing
- Operating costs
- Sanitation and cleanliness (hygiene)
- Co-ordinate and supervise the preparation, presentation and service of food and beverage products to always ensure highest quality
- Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
- local requirements
- market needs
- competition
- trends
- recipes
- potential costs
- availability of food and beverage products
- merchandising and promotions
- Ensure that:
- at least one sales promotion idea is developed and implemented a month
- New cocktails are being developed for each month and season
- all menus are reviewed quarterly
- beverage list is reviewed twice annually
- wine list is reviewed semi-annually
- all competitors- new sale promotions are surveyed
- a minimum of 2 competitors have been surveyed and reported a month
- all competitors- surveys are reviewed, deliberated and compiled in up-to-date manner
- Establishes par stock for operating supplies to ensure the smooth operation of the department
- Assists in the opening of new restaurants as required in all regions.
- Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability
- Perform other duties as directed by the General Manager or Hotel Asset Manager
Accountabilities
This position is responsible for the dining experience of the restaurant guest and for managing food costs, upholding menu standards, controlling inventory and the profitability of the restaurant. Director of Operations, Restaurants create event-specific menus for occasions that continually create memorable experiences for the guests.

Job Specifications
- University / Diploma graduate in Hospitality Management/Culinary or equivalent.
- Proven management abilities and knowledge in food and beverage business and operations of independent restaurants
- Minimum 10 years of experience with 5 years as a Director of Food & Beverage or similar
- Dynamic, outgoing, pleasant, able to motivate and control staff
- Articulate, persuasive, tactful and effective in management style
- Minimum 35 years old
- Excellent written & verbal skills in English and Thai

Base Salary
Service chart
Day off
Uniform
Insurance