Food and Beverage Manager (ผู้จัดการแผนกอาหารและเครื่องดื่ม)

Reports directly to the Managing Director and is responsible for overseeing the day to day operations of the Food and Beverage outlets, assuring that hotels service standards are met and guest expectations exceeded. Additional responsibility but not limited to:

Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.
Oversees the function of all Food and Beverage team members, facilities, sales and costs to ensure maximum departmental profit is achieved.
Coordinates with the sous chef for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times.
Maintains a consistent focus on cleanliness throughout all areas.
Keeps aware of trends, systems, practices and equipment in F&B preparation and service in the hotel and restaurant field through trade publications and actual visits.
Monitor, analyze, and control all staffs and inventory costs. This includes preparing the
Coordinate with Sales and Marketing the promotion of the dining outlets and future events and promotions