Baan Dusit Thani

Restaurant Manager

June 17, 2024
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Job Description


· Ensures all operating standards in the assigned outlet complied with company policies.

· Establishes guest service standards that meet the needs of the target market and are in line with the operating concept of the restaurant and room service to maximize the revenue and profits of the outlet.

· Provides recommendation to Director of F&B regarding future plans and changes based on the current data and customer feedback.

· Ensures that the restaurant, room service and kitchen are prepared for service.

· Monitors and analyzes menus and products of competitive restaurants and room service under supervision of F&B manager/ Assistant F & B director/Director of F & B/Executive Chef/Director of Kitchen.

· Assists with inventory check of operating equipment.

· Handles guest complaints and follows up with corrective action.

· Liaises with Engineering for maintenance problems and Housekeeping for cleaning.

· Maintains all necessary log-books as implemented in outlet.

· Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.

· Oversees and monitors the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.

· Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.

· Prepares annual operating budget for assigned outlet in conjunction with Director of F&B and F&B Manager.

· Maximizes profitability of the restaurant by increasing turnover and controlling costs.

· Reviews the revenue and expense statement with his outlet staff.

· Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.

· Promotes guest satisfaction in the outlet.

· Selects, recruits, train and evaluates employees in his/her assigned outlet.

· Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.

· Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.

· Familiarizes with the job description of all position in outlet, To ensure the performances of the staffs.

· Coaches and counsels restaurant staffs effectively.

· Conducts on-the-job training for restaurant staffs on timely basis.

· Conducts daily briefing and de-briefing for a function assigned.

· Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.

· Identifies and solves problems in service in a professional manner.

· Performs other duties as assigned by Assistant Director of Food and Beverage/ F&B Manager.