Job Description
PRIMARY RESPONSIBILITIES:
PRIMARY RESPONSIBILITIES:
- Establishes F & B strategy and direction in coordination with Executive Chef and Corporate Director of F & B.
- Monitors and improves all service standards established by the company.
- Works on menu design, beverage pricing, and food promotions in coordination with other related departments.
- Ensures that outlets, kitchens, banquets and entertainment departments adhere to all company policies and each outlet is managed by a Manager who is totally accountable for their profitability.
- Liaises with guests to check up on service delivery and guest’s satisfaction for service and product improvement.
- Oversees and ensures good quality, presentation, and delivery of products and services to maximize the F & B revenue.
- Checks stores for regular inventory check.
- Conducts weekly F&B meetings or department’s meeting to ensure smooth operation and management of the department.
- Maintains a high standard of personal appearance and hygiene at all items.
- Monitors service and food & beverage standards in all outlets and banquets.
- Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
- Reviews revenue and expense reports with Outlet Managers.
- Sets annual operating budget for each outlet with each Outlet Manager.
- Monitors costs in conjunction with F&B Cost Controller to ensure the highest productivity and the profits of the department.
- Meets with Purchasing and suppliers to learn of new products or methods to select the most suitable and reasonable products for the operation.
- Does the F&B budget, sales & marketing plan, FF&E and capital expenditure planning and submitting to the superior on a timely basis.
- Supervises staff activities to maximize revenue and minimize costs.
- Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
- Manages wastes by reducing and recycle the wastes, change staff behavior to carefully use all resources.
- Provides feedback to Chef on food presentation and portions.
- Maintains grooming standards for all personnel.
- Supervises all staff and him/herself to be a good sales person to promote hotel’s image and businesses at all times.
- Conducts departmental meeting, daily briefing and de-briefing to ensure clear communication within department and maximize smooth operation.
- Recruits, hires, trains and coaches all employees as well as conducting performance appraisals for the employees in a productive manner to ensure the effectiveness of staff in F & B department.
- Supervises and monitors effective roster duty to ensure sufficiency of manpower in accordance to volume of business.
- Coaches and counsels all staff specially the department and unit managers when applicable.
- Identifies and solves problems in a professional manner.
- Acts as a Manager on duty when required.
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Performs other duties as assigned by General Manager.
- Reports to General Manager/ EAM/ RM if in place and applicable works closely with designated Corporate Office.
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Coordinates with other managers to ensure smooth operations and all activities of the hotel.
- Continuous learning through own IDP.
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Any other duties as may be assigned by the superior.
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Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
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Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
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Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
- Minimum education of Bachelor degree in Hotel Management or relevant discipline
- Minimum of 5 years in F&B experience in a similar capacity preferably in a 5 star class environment
- Strong knowledge in the principles and practices within the Food & Beverage/Hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management
- Have Excellent English communication skills both in written and spoken
- Possesses professional disposition with excellent communication and interpersonal skills
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