General Manager

Organization- Grand Hyatt Erawan Bangkok
Summary
You will be responsible for the efficient running of
GASTON French Bistro & Bar
as a successful independent profit center, in line with the outlet's operating concept and Hyatt International's brand standards , whilst meeting associate, guest and owner expectations. You will manage and ensure that the outlet operates successfully, maximizing guest satisfaction while operating within budget, helping to achieving the financial success of the outlet.

Main Duties
*Administration*

• To ensure that the Outlet activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• To attend Food and Beverage daily meetings and Department Head monthly meetings, as scheduled .
• To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
• To maintain and utilise other departmental and associate communications channels, e.g. notice boards, logbooks, handover reports, etc.
• To provide the Materials Management Department with detailed product specifications for items used in the outlet.

*Customer Service*

• To ensure that all employees deliver the brand promise and provide exceptional guest service at all times .
• To ensure that employees also provide excellent service to internal customers as appropriate. To spend time in the outlet observing employee-guest / Band-guest interaction and talking with guests, works through management to coach employees in guest service skills as necessary.
• To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• To maintain positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships.

*Financial*

• To maximise employee productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• To ensure that each profit centre (restaurant and bar) is operated in line with maximising profit while delivering on the brand promise. Achieves the monthly and annual personal target and the outlet's revenue.
• To manage costs proactively based on key performance indicators, works with the respective outlet associates as appropriate.
• To assist in the preparation of the Annual Business Plan and the monthly reforecast of revenues and expenses.
• To assist in the maintenance of the outlet point-of-sales system.
• To assist in the inventory management and ongoing maintenance of the outlet operating equipment and other assets.
• To ensure that all sales are properly recorded, following prescribed procedures for issuing, voiding or correcting outlet checks.
• To oversee the proper use and security of cashier/waiter/waitress floats.

Marketing

• To assist in the preparation, utilisation and update of the Annual Marketing Plan, broken down as necessary.
• To evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.
• To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
• To review and analyse the monthly Menu Sales Analysis in order to recommend changes to the menu mix and engineer the menu for greater profitability and customer satisfaction.
• To implement a guest recognition programme and maintain a guest history programme.
• To manage and respond to online reviews.

*Operational*

• To monitor and ensure smooth outlet operations, especially during peak business periods, assisting and adjusting where necessary.
• To supervise showtime and bar operations, ensuring responsible alcohol service and cleanliness.
• To manage inventory, collaborate on food and drink promotions, and handle alcohol-related incidents when necessary.
• To develop and manage food menu, wine list and innovative cocktail program, including a diverse menu with signature dishes and drinks.
• To train bar staff in mixology, ensuring the use of premium ingredients and consistent cocktail preparation.
• To monitor band performance, schedule and artists follow standards according to their agreement with the hotel.
• To curate music selection, including DJs or live acts, to create the desired atmosphere.
• To create playlists and stay updated with music trends to cater to the target audience.
• To ensure that minimum brand standards have been implemented. Ensures that Hyatt's Purpose, Values and the Food and Beverage Top 20 are implemented.
• To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
• To taste and monitor the food and beverage products served throughout the operation, provides feedback where appropriate.
• To monitor service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisine to take corrective actions where necessary.
• To conduct frequent and thorough inspections together with the Assistant Manager, of the evening restaurant/bar operation.
• To have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.
• To work closely with the Stewarding Manager to ensure that operating equipment is cared for to maximise its useful life and to minimise breakage.
• To ensure that the outlet is kept clean and organised, both at the front as well as the back of house.
• To work with the Director of Engineering and Housekeeping Manager to ensure that the outlet is clean, properly maintained and cared for.
• To make sure that outlet associates work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".

*Personnel*

• To assist in the recruitment and selection of outlet associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.
• To oversee the punctuality and appearance of outlet associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• To maximise the effectiveness of outlet associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• To conduct annual Performance Development Discussions with associates and support them in their professional development goals.
• To implement effective training programmes for associates in coordination with the Training Manager and the outlet's Departmental Trainers.
• To encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• To support the implementation of The People Brand Standards, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
• To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
• To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Engagement Survey and ensures that the relevant changes are implemented.

*Other Duties*

• To be knowledgeable in statutory legislation in employee and industrial relations.
• To exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.
• To understand and strictly adhere to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.
• To ensure high standards of personal presentation and grooming.
• To maintain strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.
• To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• To attend training sessions and meetings as and when required.
• To carry out any other reasonable duties and responsibilities as assigned.
• Must remain motivated, competitive and accountable and possess a solid understanding of current industry trends both local and international.

Qualifications
Core Skills

• Produces Quality Work
• The ability to produce high quality work in a consistent and reliable manner, in support of Hyatt's standards and processes
• Communicates Effectively
• The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
• Shows Initiative and Resourcefulness
• The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
• Focuses on Customers
• The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction

*Achieves Results*
The ability to identify priorities, solve problems, produce desired results and be accountable for commitments

• Promotes Teamwork and Collaboration

The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.

*Leadership Expectations*

• Living Hyatt's Values
• Demonstrating behaviours consistent with Hyatt's Core Values
• Demonstrating a Passion for Service
• Creating a positive impact by passionately serving others
• Translating Hyatt's Mission to Action
• Defining a plan to achieve Hyatt's mission and successfully acting on it
• Inspiring Others
• Bringing others along to achieve common goals.
• Encouraging Change
• Demonstrating a vested interest in building Hyatt's brand and acting as an owner to advance Hyatt's success.
• Promoting Learning
• Demonstrating a thirst for knowledge and providing expertise to others to enhance their skills and abilities.