Food and Beverage Manager [ผู้จัดการแผนกอาหารและเครื่องดื่ม]

1. At least 4 years of experience in managing food and beverage departments.
2. Have the ability to communicate in English is sufficient for the operation.
3. Have the ability to plan good and suitable work.
4. Have the ability to solve problems well and appropriately.
5. Have the ability to work under pressure.
6. High responsibility in work.

1. Achievement of budgeted food sales, beverage sales, labour costs and profitability.
2. Timely analysis of Food & Beverage Prices in relation to competition.
3. Participation and input towards F&B Marketing activities.
4. Preparation of Sales Promotions & Mailings.
5. Completion of Customer Follow-up calls on a timely basis.
6. Entertainment of potential and existing customers.
7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, meeting room rental rates, etc.
8. Development and maintenance of all department control procedures.
9. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
10. To co-ordinate with all large groups meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
11. To confirm all details relative to group functions with meeting/banquet planners.
12. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
13. Completion of monthly forecast.
14. Attendance and participation at weekly F&B meeting and Department Head meeting.
15. To assist in menu planning and pricing.
16. Development and maintenance of department manual.
17. Be available to Hotel Staff at all times in case of emergency.
18. All other duties as directed by the General Manager or Resident Manager.
19. Participation in Manager on Duty shifts as required.
20. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
21. Assure the maintenance of bar control policies.
22. Assure completion of requisitions where deemed necessary.
23. Completion of monthly inventory.
24. Assure timely completion of function bills.
25. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.
26. Purchasing of purchase requirements of small wares, linens requirements etc.
27. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
28. Ensuring that services meet customer specifications.
29. Quality of meeting room set-up.
30. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
31. Work with the Executive Chef and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
32. Establish a rapport with groups to ensure guest satisfaction and repeat business.
33. Minimize number of customer complaints.
34. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
35. Staff professional attitude and proper meeting Company appearance and uniform standards.
36. Teamwork-Relations with co-workers and management.
37. Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty.
38. Responsible for staff training and development.
39. Ensure all staff has ?Smart Serve? certification.
40. Disciplinary action of personnel within departments is necessary.
41. Responsible for overseeing all scheduling within the department.
42. Participation towards overall Hotel Maintenance and cleanliness.
43. Achieving service that exceeds expectations.
44. Overall maintenance of the operation at a level in keeping with the standards prescribed.

1. Day Off 2 day/week
2. Public Holidays 18 days/year
3. Annual Leave (Vacation Leave)
4. Service Charge
5. Social Security Insurance
6. Duty Meal 2 times/day
7. Uniform
8. Training
9. Birthday Party
10. Funeral allowance