แฟชั่นเอ็นเตอร์เทนเมนท์จำกัด

ประเภทธุรกิจ : อาหาร-เครื่องดื่ม

ตำแหน่งงานนี้ได้ปิดการรับสมัครแล้ว...สนใจตำแหน่งงานอื่นคลิกที่นี่

Director of operation

สถานที่ :

กรุงเทพมหานคร (เขตวัฒนา)

เงินเดือน (บาท) :

ตามตกลง

สาขาอาชีพหลัก :

การตลาด/PR

สาขาอาชีพรอง :

การตลาดอื่นๆ

รูปแบบงาน :

งานประจำ

ระดับตำแหน่งงาน :

Negotiable

หน้าที่และความรับผิดชอบ

Technical Responsibilities: Is responsible for the quality of the product Controls Club technique applications by the staff Chooses the supplies Has the staff adhere to product spirit and follow up Is responsible for the application of the inspection norms establish by the Head Office Is responsible for sales prices policy Keep in perfect functional shape all equipment’s by establishing a preventive maintenance program Is responsible for the application of security and maintenance policies Looks into decoration aspect of the venue in order to create a pleasant atmosphere for the customers keeping in mind the product spirit and in coordination with the advice services of the technical management Ensures that all the related Marketing matters of the Club are approved by the Owning Company before being exposed Keeps full focus on marketing strategies at all times and keeps Owning company informed of the plans Ensures that the image of the club is at all times perceived as a luxury product Administrative and Legal Responsibilities: Is responsible for the proper maintenance of the administrative and legal documents (books, staff, salaries, medical, labor inspection, security controls, foreign manpower…) Is responsible for the submitting in due course all accounting documents of the Club. They should be accurate and properly kept Is responsible for the application of laws on the fields of process, human being, security and safety, labor, protection of customers, etc., should have at all time an update legal information book Is responsible for maintaining all administrative procedures enforced by the General Management Human and Personal Responsibilities: Is responsible for the staff turnover planning, recruitment of all the employees of the Club with the advice of Head of areas Is in charge of the evolution of the career of his subordinates. Defines job descriptions and sets goals to each head of department Is responsible for the adhering to the salaries policies set by the Owning Company Decides rewards, sanctions and dismissals with the approval of Owning Company Organizes appraisal and assessment meetings with the head of sections Ensures information flows reaches all levels of hierarchy quantitatively and qualitatively Organizes appraisal and assessment meetings during which everybody can talk Looks carefully into the good coordination between all departments Develops creativity and participation among his team Conducts and elaborates the training plan for heads of areas of the club and conducts some training session Represents the group by his overall attitude towards customers and staff Commercial Responsibilities: Is responsible for the development of the business potential which he can do with the help of Owning Company and defines the target Establishes and proposes the Owning Company a marketing plan. See that it is enforced Is the public relation of the group on the local market In cooperation with the Director of Operations, elaborate Sales and Marketing strategies Does the commercial correspondence and answers the written complaints and inform the Owning Company Organizes a filling of the customers feedback and follow up Is responsible for the guest’s reception; plays an important part in it Service To maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by. To rotate and schedule all the outlet staff in order to provide full coverage for efficient service and to maximize productivity. To maintain an effective orientation programme for all new staff and to constantly re-train old staff to maintain the specified standard of service required. To motivate, educate, develop staff on a continuous basis to achieve an overall maximum of efficiency. To minimize guest complaints, but if they should occur, to take remedial action immediately. To ensure that all guests are greeted and seated courteously without delay. To ensure that all guests are served promptly. To check on the mis-en-place daily. To ensure maximum guest satisfaction. To stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard. To be constantly searching for ways and means to improve the smooth operation of their outlet. To liaise with Fellow Management on quality and cost control of food and beverage items. Maintains accurate job descriptions. To ensure that food and beverage service are of the highest quality to give our guest a good impression of their outlet. The cleanliness, tidiness and orderliness of their outlet are of the utmost importance. Therefore, a checklist has to be kept to ensure that all areas are inspected and faults corrected as soon as possible, i.e. lighting, indoor plants, walls, cushions, tables, bus carts and air conditioning. Furthermore, Chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required. Guest Relations To build a good relationship with guests or regular patrons. To handle any guest’s complaints effectively and diplomatically. Foster an environment of guest satisfaction where the guest is anyone who is requesting service this will include co-workers and support departments. Sales and Promotional Events To maximize sales and revenue by providing good service and motivating staff to up sell. To capitalize on activities e.g., holidays and special functions and events that would bring increased sales and revenue. To introduce and implement promotions periodically to increase sales. Cost Control To control the food and beverage cost of the outlet by preventing any wastage or pilferage. To control the labor cost by scheduling to minimize wastage of manpower. Maximizes profitability by proper utilization of seating capacities. To control breakage of chinaware and glassware. To ensure that all furniture, equipment, utensil and silverware under their charge are all accounted for properly handled and regularly serviced and maintained to prevent excessive overheads. Communication To attend the daily meeting and service meetings. To conduct briefings to ensure that all information is dissipated down the line. To maintain a logbook for their superiors. To maintain a staff communication logbook. To post all current information and standing instructions on the notice board. To write down all items not available or seasonal items available on the board for staff’s reference. To communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.