Restaurant Manager - OXBO [ผู้จัดการห้องอาหาร]

- Maintain a daily log for communication between outlet staff and with upper management.
- Supervise the public areas and restrooms.
- Attend and participate in all required meetings.
- Promote teamwork and foster a harmonious working climate.
- Promote good public relations and handle complaints or concerns of guests.
- Handle all inventories directly involved with the operation of the outlet.
- Utilize the computer system in ringing, printing and closing checks as well as shift reports or any other Office usage
- Recognize and address potential disruptive or undesirable guests.
- Ability to process a guest walks out.
- Properly handle and report employee and guest accidents.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and tem members.
- Lay out goals and develop strategies to accomplish said goals.
- Forecast necessary staffing and its related dollar expenditure to get the job done.
- Continually be aware of departmental needs as they relate to production and manning.
- Forecast workloads and checks work schedules prepared by subordinate managers for all outlet employees.
- Developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
- Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
- Formulate and recommend changes to improve employees' performance and teamwork.
- Review performance with every subordinate on an annual basis.
- Keep employees informed about hotel policies and changes. Develops analyses and implements merchandising that meet the profile of Hilton Hotels and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
- Check weekly payroll for hourly staff.
- Work in co-operation with the Chef to ensure top quality and fair prices and to see that below standard items are never accepted or served.
- The ability to keep informed of special events such as Christmas, New Year etc.
- Knowledge of P.O.S. system of hotel
- Keep the waste factor in the hotel at a minimal level.
- Maintain all inventories and par stocks.
- Must have working knowledge of Profit and Loss statement.
- Must be able to calculate and control Food & Beverage cost.
- Ability to calculate food cost and ability to budget and control expenses
- Assist and produce divisional budget, revenue and expenses.
- Ability in all facets of Human Resources nature interviewing, evaluating, discipline, termination.
- Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.

Our Benefits / สวัสดิการพนักงาน
1. Service Charge
เงินค่าบริการ (สำหรับประจำจะได้รับ 100% พนักงานชั่วคราวจะได้รับ 50%)

2. Vacation Leave (Start from 8 Days - 20 Days)
วันหยุดพักร้อนประจำปี (เริ่มต้นที่ 8 วัน - 20 วันต่อปี)

3. Public Holiday Leave / 17 Days
วันหยุดนักขัตฤกษ์ 17 วันต่อปี

4. 2 Days off per week
วันหยุด 2 วันต่อสัปดาห์

5. Birthday Leave
วันหยุดประจำวันคล้ายวันเกิด

6. Team Member Meal
อาหารสำหรับพนักงาน

7. Uniform
ชุดพนักงาน

8. Group Insurance & Dental
ประกันชีวิต/อุบัติเหตุ/สุขภาพ (รวมครอบครัวสำหรับพนักงานประจำ) และค่าทำฟัน

9. Provident fund
กองทุนสำรองลี้ยงชีพ (นายจ้างสมทบ 100% โดยไม่นับอายุงาน)

10. Go Hilton Benefit
ส่วนลดค่าห้องพักในเครือ Hilton ทั่วโลก

11. Food & Beverage Discount
ส่วนลด 50% สำหรับอาหารและเครื่องดื่ม

12. Annual Medical Check-up
ตรวจสุขภาพประจำปี

13. Social Security
ประกันสังคม