Assistant Director of Food and Beverage

Experience in a similar position within hotel of international standards
? Possess strong leadership, communication, organization and relationship skills
? Fluent in Thai and good English proficiency
? Ability to work under pressure, pleasing personality, polite and courteous

? Confers with management on reports, forecasts, budget policy and future planning.
? Prepares reports for management including budget and forecasts.
? Guidance to Restaurant Managers on employees training, public relations and sales promotion.
? Take responsibility for any task assigned by the General Manager / Resident Manager, even though it might not concern the Food & Beverage Department.
? Follow through on any task assigned by the General Manager / Resident Manager, even though it might not concern the Food & Beverage Department
? Give comments to the General Manager on the progress of all tasks assigned by the General Manager / Resident Manager, and on those tasks, self assigned, within a reasonable time limit.
? Performs related duties and special projects as assigned
? Recommends to management regarding changes or innovations in plans, policies, procedures and equipment.
? To conduct, together with Food & Beverage Manager and /or Restaurant Managers, actual inspection tours, checks on departmental operations and special projects.
? Establishes standards and norms of food and beverage quality and purchasing.
? Reviews prices, sources of supply, food and beverage sales, trends, inventories, etc.
? Works with Restaurant Managers in testing and experimental projects to upgrade product or procedure.
? Meets periodically with Restaurant Managers to review operations and discusses methods of improving procedures and ways to meet unusual business demands.
? Meets with purveyors to learn of new products or methods.
? Meets with customer on special functions and its arrangements.
? Keeps aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
? Improves sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals (barters, airlines or other sister hotels), and special food and beverage promotions
? Maintains close liaison with other Division Heads and Department Heads.
? Conducts constant training (not only on the job) and evaluation of each employee, rotation, incentive programs, job descriptions, and initiates staff recreation.
? Establishes effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees
? Handle guest satisfaction survey Medallia > 75% by 01.06.2012
? Ensure Food & Beverage ambassadors career development and succession planning
? Comply with training plan for all Food & Beverage Ambassadors (3h / ambassador / month)
? Implementation of Sofitel Standards and Magnifiers > 80% by 01.06.2012
? Monitor and achieve LRA Mystery audit score as per budgeted target > 88%
? Plan, monitor and action to reach each month revenue forecast
? Plan, monitor and action to minimize costs (food < 35%, beverage < 24%)
? Control and monitor loss & breakages
? Monitor ?15 F&B priorities? set as per company procedure (80% by 01.06.2012)
? Implementation and follow up of internal audit, EVALPAC set as per budget > 75%
? Begin Implementation of FSMS (Food Safety Management System)

1.Service Charge
2.Group Insurance
3.Uniform
4.2 Meals per day
5.Training Program
6.Staff welfare