Food and Beverage Manager

รายละเอียดงาน

รูปแบบงาน : งานประจำ

จำนวนที่รับ : 1 ตำแหน่ง

สถานที่ปฏิบัติงาน : กรุงเทพมหานคร(เขตคลองเตย)

เงินเดือน(บาท) : ตามตกลง

วันหยุด : ไม่ระบุ

เวลาทำงาน : ไม่ระบุ

เวลาทำงานอื่น : ไม่ระบุ

หน้าที่ความรับผิดชอบ

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

เพศ : ชาย , หญิง

อายุ(ปี) : 26 - 35

ระดับการศึกษา : ปริญญาตรี - ปริญญาโท

ประสบการณ์(ปี) : 6ปีขึ้นไป

อื่นๆ : ไม่ระบุ

คุณสมบัติเพิ่มเติม

• 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

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

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