Assistant Restaurant Manager ผู้ช่วยผู้จัดการห้องอาหาร

การจ้างงาน

full-time

? Bachelor in hospitality is preferred or any other

equivalent diploma

? 5 years? experience in a similar position within the

restaurant industry or related field

? Experience and knowledge of budget analysis methods,

general accounting skills and the ability to work in all

areas of kitchen and dining areas relative to point-of-sale

applications

? Knowledge of cardiopulmonary resuscitation (CPR),

choking procedures, or appropriate first aid

? Excellent team player

? Excellent organization skills

? Excellent communication skills

? Excellent time management skills

? Strong leadership and staff management skills

? Excellent customer service skills

? High attention to detail

? Ability to handle multiple tasks at one time

? Ability to work and train in all positions in the outlet

? Ability to work under pressure

? Good working knowledge of English is mandatory

? Understands Thai Language & Work Culture

? Duties and responsibilities

Operations

? Assume responsibility for the day to day operations of the restaurant to ensure efficiency and profitability.

? Set the best example of time management, punctuality

and attention to detail.

? Monitor and control food, liquor, labor and breakages

costs

? Monitor the stocks of all food, beverage, merchandise,

material, and equipment and ensure that service

requirements are met

? Issue store and purchasing requisitions when needed

? Monitor and compare local competitors? operation

? Implement changes to ensure quality standards for

service and food

? Work with kitchen management to make menu changes

? Prepare end-of-day reports and ensure that all cashiers,

servers and bartenders? accounts are balanced, and no

discrepancy is visible

? Maintain high standards of quality control and health and

safety

? Adapt to different personalities of clients, vendors, and

coworkers without losing focus

? Evaluate current practices and processes; immediately

recognize potential areas of conflict, and initiate ways to

improve current business methods, quality of products

and services provided to the customers

? Participate in service as necessary in accordance with the

requirements and practices of the restaurant/section,

monitor the status of ongoing service, and visit guest

tables to check status regularly.

? Assist the Operation Manager in setting

restaurant/section goals and developing strategies,

procedures and policies

? Update in coordination with the Operations Manager the

menus and recipe costing based on the demand and

financial targets

? Work overtime when needed and assist the workload of

others

Communication

? Ensure that all communication between the front and

back of the house is accurate

? Encourage cooperative and consistent levels of

communication with kitchen associates, front-end

associates and management

? Communicate with associates and conduct daily and

weekly meetings previewing restaurants standards,

promotions, problems and opportunities

? Conduct pre-shift briefing in accordance to standard

procedures (use briefing sheet)

Staff management

? Discipline associates appropriately according to policies

and procedures

? Create and maintain the associate schedule and track

absenteeism

? Delegate the appropriate tasks and manage associate

workloads

? Develop cost-saving strategies to increase profit and

manage labor costs

? Conduct such functions as, coaching, counseling and

taking disciplinary actions to ensure appropriate staff

productivity and efficiency

? Provide training to ensure performance objectives are

met

? Provide instruction for associate members and coach

associates to improve learning and enhance performance

identify training needs.

? Develop training material in accordance with company

guidelines and implement training plans (weekly,

monthly, quarterly and annually)

? Provide leadership and team building for associates

? Recruit and hire new associates as required

Customer service

? Set the standards for all associates to maintain high-

quality and consistent customer service

? Investigate and resolve food quality issues and service

complaints

? Understand products and services; develop new

prospects for opportunity, and understand customer

needs clearly

General

? Understand instructions, read written company

memorandums and communicate with little or no

additional direction

? Possess high professional ethics and avoid extreme

familiarity or conflicts with others

? Understand and practice motivational management

techniques. Use these skills in wisely placing qualified

individuals into key management and supervisory

positions

? Recognize a problem when it arises and be able to

resolve it appropriately by using good judgment, tact and

initiative according to company policy and procedure

? Set and meet sales goals

? Use logic and reason to identify solutions and alternatives

for a successful outcome in many situations, including

cost/benefit analysis; service and product quality; and

conflict resolution

? Set annual budget

? Handle administrative work and keep up-dated files on

the following restaurant matters:

o Finance

o Standards

o Training

o Entertainment

o Promotions

o Breakages

o Updated Stock Levels

o Meetings

o Miscellaneous

? Keep aware of trends, systems, practices and equipment

in food and beverage through trade literature, restaurant

shows and site visits

Annual leave

Insurance

Service charge

Bonus

กุมภาพันธ์ 2020

7,300.00 บาท