Assistant Restaurant Manager- Voila (M/F)

Job description

Key tasks

- Briefs personnel on preparations, service and content of menu items. Coordinates with kitchen on daily or monthly specials and promotions.
- Ensure all necessary arrangement and preparation are made for normal and special events; coordinates activities with Housekeeping, Engineering and other departments.
- Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks, discusses the same with Restaurant Manager.
- Controls requisitions of all supplies to maintain par stock for smooth operation.
- Checks regularly all operating equipment to ensure sufficiency and reports inventory, breakages or missing items.
- Attends all F&B meetings scheduled in the absence of the Restaurant Manager.
- Conducts/Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.
- Executes the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.
- Trains personnel according to established procedures; Conducts orientation of all new employees and ongoing training of all staff.
 Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality
Professional experiences 3 to 5 years
Languages essential Thai (Primary tongue)
English (Working level)

Essential and optional requirements

- A minimum of 3-5 years management experience in Food & Beverage.
- Bachelor's Degree or higher in related fields
- Strong leadership, coaching motivation, interpersonal & coordination, good problem-solving skill and conflict management skill.
- Good command of English and computer literacy.
- Pleasant personality with excellent communication and strong service-minded
- Flexible & ability to work under pressure
- Driven, highly motivated, initiative and interaction skill
- Creativity and Qualities awareness
- High energy with the positive “can do” attitude and optimism

·  Access
·  Excel
·  Power Point
·  Word
·  Micros
·  Opéra