Restaurant Manager (ผู้จัดการห้องอาหาร)

1.) Post Graduated or Degree or 3 years Diploma in hotel management or equivalent.
2.) Experience in similar job role or minimum year experiences as Banquet Supervisor.
3.) Proven track records.

1.) Participate and input towards F&B marketing activities.
2.) Entertain potential and existing customers.
3.) Develop and maintain department control procedures.
4.) Confirm all details that related to group functions with meeting or banquet planners.
5.) Responsible for large function billings and overseeing medium or small functions billings with particular regard to accuracy and timeliness (48 hours).
6.) Assist in menu planning and pricing.
7.) Develop and maintain department manual.
8.) Available for hotel staff all time in case of emergency.
9.) Knowledgeable in Fire Procedures.
10.) Participate in manager on duty shifts as required.
11.) Assure bar inventory for functions including opening and closing, accurate bar summaries and cash deposits are prepared.
12.) Assure the maintenance of bar control policies.
13.) Assure completion of requisitions where deemed necessary.
14.) Assure completion of weekly schedule and shift duties
15.) Complete monthly inventory.
16.) Assure timely completion of function bills.
17.) Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.
18.) Purchase purchasing requirements of small wares, linens requirements etc.
19.) Direct responsible for larger group as well as oversee medium and small groups.
20.) Consistent check Banquet Food & Beverage quality, banquet services and pallet presentation.
21.) Ensure that services meet customer specifications.
22.) Qualify Banquet set-up.
23.) Liaise an on-going basis with sales department to ensure all client needs and requirements will be met.
24.) Establish a rapport with groups to ensure guest satisfaction and repeat business.
25.) Minimize number of customer complaints.
26.) Ensure a professional attitude and proper business attire on property, ready to meet or service a
client at anytime.
27.) Staff professional attitude and proper meeting company appearance and uniform standards.
28.) Teamwork-Relations with co-workers and management.
29.) Quality of Food & Beverage services and department phone handling.
30.) Responsible for staff training and development.
31.) Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely
fashion.
32.) High employee retention.
33.) Personal development and growth.
34.) Discipline of personnel when required.
35.) Responsible for overseeing all scheduling within the department.
36.) Participation towards overall Hotel Maintenance and cleanliness.
37.) Achieving service that exceeds expectations.
38.) Overall maintenance of the operation at a level in keeping with the standards prescribed.
39.) Minimize number of Workmen's Compensation claims.
40.) Report any deficiencies in equipment and facilities.

1.) Daily Meal (3 times)
2.) Health insurance
3.) Social security
4.) Uniform
5.) Bonus
6.) Service Charge
7.) Dormitory
8.) Yearly Increment
9.) Funeral support for family members