Restaurant Manager (ผู้จัดการห้องอาหาร)

Responsibilities:
- Approves all booked activities, i.e., banquets and convention where food and beverage services are required.
- Assists in the training and development of Foodservice and Beverage Management Line Staff.
- Creates and develops menu prices, beverage lists and prices and is responsible for the selection of condiments, linens, uniforms, and decor used within the property's facility.
- Develops accurate and aggressive long and short-range financial objectives for the Food and Beverage Department consistent with property objectives.
- Maintains knowledge of local competition and general industry trends
- Maintains liaison with the sales manager in order to facilitate the proper handling of convention and banquet obligations.
- Maintains existing programs and develops new concepts that ensure the highest possible quality of food service.
- Maximizes sales potential through aggressive marketing of the property's Food and Beverage outlets.