Food and Beverage Manager (ผู้จัดการแผนกอาหารและเครื่องดื่ม)

- Minimum three years management experience
- High school diploma required, bachelor- s degree preferred
- Excellent oral and written communication skills
- Collaborate effectively with other hotel employees and managers to ensure teamwork
- Able to resolve conflicts guests, supervisor and employee
- Ability to multitask and work well under pressure
- In-depth knowledge of all areas of food and beverage including wines and liqueurs
- Knowledge of local liquor laws and regulations
- Strong floor presence with focus and energy
- Basic computer skills in MS Office, reservation systems, and point of sales systems

Assists in the development and implementation of business strategies for the hotel which are aligned with Carlson- s overall mission, vision values and strategies
- Participates in the development of the hotel- s business strategies
- Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotel- s goals
- Monitors status regularly and adjusts strategies as appropriate
- Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary

Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies
- Analyzes sales and competition on a regular basis and develops strategies to increase market share
- Assists with the development and implementation of the food and beverage marketing and sales plan
- Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
- Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
- Establish matrices and systems to ensure smooth functioning hotel outlets.
- Adheres to Carlson- s marketing and sales standards
- Works with restaurant staff to achieve daily, weekly, or monthly revenue goals.

Maximizes profitability by managing Food & Beverage operations
- Analysis business results on a regular basis and takes actions to improve results as appropriate
- Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff
- Plans new and popular menus and monitors to ensure top-notch quality and prompt service
- Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis
- Determines appropriate staffing levels for forecasted business and schedules employees accordingly
- Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
- Sets objectives for each specified team within food and beverage and supervises the department managers
- Ensures department adheres to Carlson, hotel, local and state health, hygiene and safety policies

Develops and implements strategies and practices which support employee engagement
- Recruits and selects qualified candidates
- Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
- Communicates performance expectations and provides employees with on-going feedback
- Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
- Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
- Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
- Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
- Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
- Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to hotel policies and procedures
- Keeps General Manager promptly and fully informed of all problems or unusual matters of significance
- Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position
- At all times projects a favourable image of the Hotel to the public
- Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position
- Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
- Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment
- At all times projects a favourable image of the Hotel to the public

- 2 day off per week
- Service charge (Pre opening is allowance)
- Public Holidays
- Group Life Insurance
- Provident Fund
- Social Security Fund
- 2 Meal per working day (pre opening 100 per working day)