Restaurant Manager [ผู้จัดการห้องอาหาร]

Sex Male/ Female
Age o 30 - 40
Height o 165 cm.
Weight o Related to height
Physical look
o Good looking
o No glasses
o Pleasant personality
Attitude
o Good attitude
o Good interpersonal relation
o Service minded
Skills
o Knowledge of food & beverages
o Supervisory
o Creativity
o Organization
o Leadership
o Good sense of leadership.
o Aptitude to take charge of instructions, disseminate information and follow through.
Experience o Minimum 2 years in F&B
Education o University or high school education preferable
- Excellent understanding of the hotel and catering industry.
- Good knowledge of F&B operation
English
o Comprehension = good
o Reading = good
o Writing = good
o Speaking = good

Duties & Responsibilities:
1. The never ending process of;
*Planning, organizing, staffing together with Management
*Executing, Controlling
2. To coordinate the work of the service staff in order to achieve a smooth running operations. Striving to achieve excellent standards of service and efficiency. To replace the supervisory staff when necessity arises.
3. To supervise the staff, schedule their working hours, public holidays, annual vacation, submit sickness leave form and follow up this and predicament of the employees/the supervisor will keep the Head of Department and the Human Resource Department informed of his or her employees status through the proper form supplied and if verbally necessary.
4. To have log-book report on his/her own outlet and submit to F&B Manager.
5. As per F&B Manager, he will follow up a training programme, schedule regular classes, maintain records and assessments of his/her own outlet.
6. Attend all ordinary and special meetings of F&B Department.
7. Maintain a close working relationship with the Executive Chef and Sous Chef, the Chief Steward and Beverage Manager.
8. Will be in setting up all working schedules of the service in his/her own outlet with the approval of F&B Manager/following the country- s labour law.
9. To ensure the dining room service sequence is correctly followed to satisfy the guests.
10. To be well aware of breakage in service areas, pilferage and keep F&B Manager informed.
11. To put forward suggestions of creativity, for better performance and achievement.
12. Check mis-en-place for service used, maintain sanitary conditions within the outlets and neatness & cleanliness of staff.
13. Ensure that best services are given to guests and cooperated with other outlets.
14. Attend all meetings as requested.
15. Aim constantly to increase outlet revenue.
16. To perform all assigned duties in an efficient and technically correct manner follow the Management policy, hotel rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
17. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.

- Social Security Card
- Group lifr insurance
- Meal
- Provident Fund
- 5 days working and 2 days off