เข้าสู่ระบบผู้สมัครงาน
ตำแหน่งนี้ปิดรับสมัครแล้ว
หรือ
ไม่จำกัดวุฒิ
ไม่จำกัด
full-time
ไม่ระบุ
Responsibilities
1. Lay out goals and develop strategies to accomplish said goals.
2. Forecast necessary staffing and its related dollar expenditure to get the job done.
3. Establish and follow up on sequence of service and service procedure.
4. Supervise the consistency of quality and efficiency of food and service.
5. Posses a management ability that ensures a successful handling of the dining room.
6. Control reservations and seating of the restaurant with regards to service standards.
7. Ensure correct and consistent service techniques for various meal periods will be demonstrated by all employee members.
8. Observe daily condition s of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
9. Communicate with the Chef and Director of Food and Beverage to discuss menus, marketing strategies and guest comments and concerns.
10. Forecast workloads and checks work schedules prepared by subordinate managers for all restaurant, lounge and PVD employees.
11. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
12. Formulate and recommend changes to improve employees' performance and teamwork.
13. Keep employees informed about resort policies and changes. Develops analyses and implements merchandising that meet the profile of Four Seasons Hotels and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
14. Ensure that all employees convene to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of wine list.
15. Keep records of regular customers, their eating habits and special requests.
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hotelJob
