-Prepares schedules for all employees according to the forecast and within the limits of the manning guide to ensure adequate manpower at all times and under the guidance of the operation manager
-Develop Standard Operating Procedure ( F&B SOP & Kitchen SOP) and clearly explain it to service staff.
-Ensures proper maintenance and cleanliness of all areas within the assigned restaurant and bar.
-Involves with planning of promotions, beverage purchases and pricing under the supervision of operation manager
-Ensures sanitary conditions according to health codes and hotel standards
-Supervises the daily operation under standards fixed by operation manager
-Organize function and set up conference or meeting rooms
-Propose training programs and continuously train subordinates to achieve highest level of professionalism
-Ensures correct handling of equipment to minimize breakages and losses
-Work closely with Chef or Assistant Chef to improve food quality and meet guest preference or expectation.
-Perform other tasks as assigned by operation manager.

-Graduated from high school or higher level in Food and Beverage or Hospitality.
-At least 2 years’ experience in food and beverage or restaurant operations
-Excellent morality & professionalism
-Very good in interpersonal relationship
-High potential and strong commitment
-Soundness of leadership
-Excitement in training people
-Good manner and strong commitment
-Computer skill: Ms.word , excel, power point and Internet, E-mail
-Strong people management skills: leadership, coaching and delegation
-Strong planning and organizational skills
-Competent knowledge on hygiene and food safety
-Must be able to take direction and delegate responsibilities
-Excellent customer service experience
-Perform other tasks as assigned by operation manager.
Note:
Our company provide accommodation, food, insurance, service charge, weekly day-off, annual leave and public holiday.