Position Purpose
1. To insure restaurant product quality standards are met at all times and optimum
service is provided to hotel guests according to TLR standards under the direction
of the Manager/ Section Manager, and within the limits of established Policies
and procedures.
2. To assist the Restaurant Manager in planning, organizing and directing the overall of the Restaurant operations as well as maintaining quality of service standards according to standard of efficient and courteous service are implemented and cleanliness maintained by the staff under his direct authority.
3. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
1. Ensure smooth running of the operation when the Manager’s absence.
2. Supervise all the line supervisors, captain, waiter, waitress and bar on mannerism, grooming, attire, etc … in accordance with the hygiene & grooming standards.
3. Follow-up the Manager instructions and assist in the implementation of house regulations in general.
4. Responsible for maintenance and cleanliness of equipment and tidiness of restaurant and bar area.
5. Controls and analyzes, on an on-going basis, the level of the following:
a. Sales
b. Costs
c. Quality and presentation of food and beverage products
d. Service standard
e. Condition and cleanliness of facilities and equipment
f. Quality of entertainment
g. Guest satisfaction
h. Marketing
6. Check the daily VIP list, daily event orders and group arrivals.
7. Assist the manager to convey the messages of the Management and suggest solutions.
8. Bring – up problems which may be overlooked by the Manager and suggest solutions.
9. Conduct training session for staff as required by the Management.
10. Attends F & B daily briefings and meetings during the Manager’s absence.
11. Closely monitors the staff’s performance and reports to the Outlet Manager of the outlet performance of certain staff and suggest correctional action.
12. Act as host to the restaurant guests.
13. Handles guest complaints.
14. To check with kitchen chef the availability of item on the menu.
15. Closely monitor the staff performances.
16. To carry put any reasonable duties and responsibilities as assigned by his Manager.
17. To ensure a consistently high standard of personal hygiene and grooming as described by the hotel.
18. Familiar with fire-procedures and safety matters and act accordingly in case of occurrence.
- To maintain a good rapport and working relationship with staff in the outlet and all other departments.
- To provide a courteous and professional service at all times.
- To attend and contribute to all staff meetings and other related activities.
- To undertake any responsible tasks and secondary duties as assigned by the manager and superior position.
- To attend all training sessions organized by the Department Head or Training Department.
- To respond to all changes in the department function as dictated by the hotel.
- To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
- To ensure that all employees wearing the correct uniform and name tag at all times.
- To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.
- To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’s Operation Manual.
- To schedule all staff according to requirements and assists that all employees provide a
- To assist in carrying out, monthly, bi-yearly, yearly inventory of operating equipment.
- To carry out any other reasonable duties and responsibilities as assigned.
Note
Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.
Qualification Standards
Education
Diploma plus technical certificate or above in related field.
Experience
5 years experience from 4 or 5 star properties
Essential Job Skills
· Flexibility, imaginative, business minded, hard working and Energetic.
· Must be team orientated
· Must be able to demonstrate recent successes in a comparable position
Desirable Job Skills
Gain commitment to action from a range of people Entrepreneurial attitude and approach
Physical Requirements
-Communicates openly and clearly in English
-Sets high personal performance standards
-Adapts quickly and positively to new situations
-Confidence in representing the hotel both internally and externally
ประเภทของงาน: งานประจำ
สถานที่ทำงาน: ตัวต่อตัว