Food and Beverage Manager

หน้าที่และความรับผิดชอบ

• Competitive Advantage • Align plans with business strategy; understand short- and long-term impact of business decisions; demonstrate knowledge of and educate others about how one's work aligns with the overall business/brand strategy. • Collect and analyse data to make customer focused business decisions; ensure associates understand and exceed customer expectations • Add value through revenue growth and operational efficiency through process improvement; understand and focus on the key drivers of sales, associate and customer satisfaction, profitability, and quality • Monitor achievement of departmental goals and objectives. • Monitor the efficient and effective utilization of the departmental resources. • Provide direction on Sales and Marketing strategies (Maximize Profits), tourism issues and economic/political/social issues. And ensure to meet the maximization of company gross profits. • Prepare and manage the departmental budgets. • Analyze department financial performance reports. • Maintain / Upgrade the quality standards of restaurant image, and to protect assets from neglect, damage or deterioration. • Ensure the development of a realistic and attainable strategic business plan that defines operational goals and profitability objectives. Personal Effectiveness • Handle difficult situations with poise and self-assurance; demonstrate emotional stability and humility; remain calm, confident, and dependable during a crisis, be willing to take risks publicly • Demonstrate honesty, reliability, ethics, and professionalism; demonstrate consistency between words & behaviour • Gather and analyse relevant facts and data to establish core issue or root cause; make timely and sound decisions with regard to appropriate course of action • Convey relevant information in a timely fashion, appropriately tailored to the intended audience; effectively influence and persuade others; listen effectively and follow-up to ensure understanding • Manage working relationships with all staffs by preparing and conducting meetings and group presentations to keep associates/staffs and others informed of the operations and other relevant issues. • Maintain personal presentation to VRESIDENCE standards. • Analyze, evaluate and improve your personal performance on a continual basis. • Abide by the Company policies and procedures. • Adhere to food safety hygiene and sanitation programs. • Be a leader and a role model to all employees. Team Focus • Build positive and productive working relationships with customers, subordinates, peers, superiors, V partners, and the community; encourage this behavior in others • Promote the free flow of information; encourage the open expression of ideas and opinions • Build a team with different opinions, skills, experiences, and backgrounds; leverage personal, cultural, and functional differences to optimize team performance • Work collaboratively with others to achieve common goals and objectives; serve effectively in both team member and team leader roles. • Plan team systems and structure. • Set team goals in consultation with team members according to Hotel/department goals, policies and practices. And ask for advisory if needed • Manage cross-training program in all department and retain standardize Hotel procedures. • Interact with department and Hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communications. • Deal effectively with guests and workplace colleagues from a variety of background. • Work effectively in a team. • Supervises workloads during shifts. • Evaluates the job performance of each employee. High Performance Culture • Possess, apply, and continually develop the specific technical knowledge and functional expertise needed for effective job performance • Provide clear direction, establish goals and appropriate timeframes; manage conflicting priorities; delegate to and empower others; remove obstacles and secure needed resources; coordinate work efforts and monitor progress to achieve desired results in a timely fashion • Accept personal responsibility and accountability for achieving results in a timely fashion; ensure clear authority and accountability for results by others • Provide effective leadership and management of the restaurants through the Management meeting. • Manage of work operations. • Be aware of duty of care, and adhere to occupational health and safety policies and procedures. • Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems. People Development • Attract and retain high potentials; coach and develop others; communicate views about performance honestly and directly, while consistently recognizing and rewarding good performance • Establish open, candid, trusting, and caring relationships; treat others fairly and with respect; value the individual and maintain their self-esteem • Commit the resources and time needed to train and develop people, both for their personal growth and to meet organizational needs; identify and pursue learning opportunities for yourself • Foster a common vision; lead others by setting the proper example; demonstrate consistency between actions and words • Ability to apply supervisory/management skills. Change & Innovation • Create an agenda and environment conducive to change; foster the free exchange of ideas; develop and share a vision and strategy; build a strong network to implement change • Manage and redesign processes for optimal value by encouraging and actively participating in process improvement methods while measuring results • Effectively use and promote technology to support productivity, profitability, and change; seek opportunities to use technology to enhance the customer experience • Identify, integrate, and transfer internal and external best practices into operational processes; leverage best practices to innovate and improve the way work gets done • Design and implement the internal reporting systems and Hotel quality systems. • Deliver, Develop and implement the guest service strategies. • Design, Develop and implement the new business unit to increase the company profit.

คุณสมบัติ

คุณสมบัติด้านความรู้และความสามารถ

• • Bachelor’s degree required in any related field. • 5 years of hospitality sales, profitability, cost control and administration management experience. • Ability to prioritize and multi-task in a flexible and challenging environment. • Proficiency and updated with applications and technology • Passion for a customer service orientation – actively looking for ways to help people solve problems. • Outstanding of short and long term business impact decision plan • Excellent organizational and planning skills. • Ability to analyze plan and business strategies • Ability to train and develop people

สวัสดิการ

• ประกันสังคม
• ค่าตอบแทนพิเศษ
• เงินโบนัสตามผลงาน
• ประกันสุขภาพ
• สิทธิการเบิกค่าทันตกรรม

สวัสดิการอื่นๆ

• อาหารพนักงาน 2 มื้อ
• ชา-กาแฟ-โอวัลติน
• ประกันสุขภาพ AIA
• กองทุนทดแทน
• ประกันสังคม
• กองทุนสำรองเลี้ยงชีพ
• งานเลี้ยงประจำปี พร้อมของขวัญ
• ค่ากะ
• เบี้ยขยัน
• ค่าภาษา
• ปรับเงินเดือนตามการประเมินผลงาน
• สิทธิพักร้อนเมื่อทำงานครบปี
• กิจกรรมวันเกิด
• เงินช่วยเหลืองานศพ สำหรับพนักงานฝ่ายปฎิบัติการ
• ค่ากะ (แผนกครัว)
• ค่าคอมมิชชั่น
• ค่ารักษามาตรฐานความสะอาด

สนใจสมัครงานตำแหน่งงานนี้กรุณาติดต่อ

การเดินทาง

พร้อมพงษ์ / ทองหล่อ

สุขุมวิท

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การเดินทางเพิ่มเติม : BTS พร้อมพงษ์ ทางออกที่ 4