Position Purpose
1. Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations and ensuring maximum guest satisfaction in consistent with Standard, trough planning, organizing, directing and controlling the Food and Beverage Operation and administration.
2. Eliminates or adds items to list, utilizing experience and knowledge of facility operations. Inspects food service facilities to ensure that equipment and outlets
meet TLR and local health laws.
3. Analyzes information concerning facility operation, such as daily food sales, guest projections, and labor costs to prepare budget and to maintain cost control of resort food and beverage operations, using and following standard business procedures. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
4. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Key responsibilities
1. Oversee the management of restaurants, bars and outlets
2. Oversee the management of catering operations
3. Oversee the management of banquet operations
4. Manage staff within the hotel’s organization structure and human resource and hotel policies
5. Communicate regularly with food and beverage staff and conduct effective staff briefings
6. Provide a professional, advisory and executive support service to the Resident Manager and General Manager to assist in meeting strategic goals
7. To ensure that each F & B outlet and banquet is managed successfully as profitable outlets.
8. To ensure that each outlet is managed by a management Team (Outlet Manager – and Chef de Cuisine) who are accountable for their profitability.
9. To set, in close conjunction with each Management team, annual operating budgets, which will form part of business plan.
10. To monitor all cost and recommend / institute measures to control them.
11. To set and control with the General Manager, Resort Manager, Finance Controller and Director of Human resources and Training, any incentive scheme for the Outlet Management Team or other Food and Beverage Heads of Department.
12. To ensure that all the outlets and banquet is managed efficiently according to the established concept statement.
13. To ensure that all department operational Guideline are prepared and updated.
14. To present the F & B department on hotel’s Executive Committee.
15. To assist in recruiting and selecting F & B Heads of Department (Outlet / Assistant Manager) who are able to work within the Management Philosophy.
16. To monitoring service and F & B standards in all outlets and banquets. To work with Outlet Manager, banquet and respective Chef de Cuisine to take corrective action where necessary.
17. To handle guest complaints, request and inquiries on food, beverage and service.
18. To established a rapport with guest maintaining good guest relationship and strive or maximum guest satisfaction.
19. To maintain all hotel records and forms as prescribed by hotel management and policies.
20. To identify market needs for both, hotel guests and the local market.
21. To monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.
22. To ensure that all Outlet Management Teams and banquet Sales are fully aware of market needs and trends and that there product meet these requirements.
23. To plan and implement, with each Outlet Management Team and effective yearly Marketing Plan ensure maximum revenue and profits.
24. To respond any changes in the F & B department function as dictated by the industry, company and hotel.
25. To maintain good relationship with colleagues and all other departments.
26. To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contain within.
27. To train and develop Outlet Heads so that they are able to operate independently within their outlet.
28. To ensure that each head of department plans and implement effective training programs for their respective employees in conjunction with the Training Manager and Departmental trainers. To meet with departmental trainers on a Monthly basis.
29. To ensure that each head of department maximize productivity and morale within their respective departments and that they consistently maintain discipline following hotels guidelines and local legislation.
30. To conduct yearly performance appraisal.

- 6 days off per month
- Service charge / Fixed Incentive
- Staff Meal
- Uniform
- Commission (some position)
- Fitness Member Staff Rate

HOW TO APPLY
Send your Resume to email.
hr2@stayphuketresort.com

or Walk-in Mon-Fri, Morning 9:00- 11.00 hrs. and Afternoon 14:00- 16.00 hrs.
(Close on public holiday)
Stay Team @STAY Phuket

Stay wellbeing & lifestyle resort

56/80 ม.4 ราไวย์ เมืองภูเก็ต ภูเก็ต

ติดต่อสมัครงาน: HR

โทรสมัครงาน: 076363250

Email: hr2@stayphuketresort.com

Website: www.stayphuketresort.com