Job Description

PRIMARY RESPONSIBILITIES:

• Supervises and monitors the administration, service and bar operation.
• Always familiarizes with state and local alcohol ordinances and ensures the implementation of these ordinances.
• Ensures the implementation of the Policies and Procedures in all outlets.
• Supervises and guides all service and bar personnel assigned in the restaurant or bar in the performance of their duties and responsibilities.
• Monitors and ensures the sufficiency of operating equipment and supplies for service and bar.
• Monitors and maintains the sanitation standards in the outlet.
• Identifies and solves problems in the beverage matter in a professional manner.
• Reports and controls breakage and losses in the units.
• 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.
• Directs all efforts in the restaurant service and bar to achieve the financial goals of the outlet.
• Assists the Director of F & B in F & B plan to maximize revenue and profit from the beverage. Recommends promotions to increase outlet’ revenue. Develops new alcohol packages and wine menus.
• Prepares the monthly Profit and Loss Report, and monitors controllable costs through these reports.
• Participates in the annual goal setting for the outlet, the business plan and marketing plan.
• Recommends corrective actions for unfavorable variances in budget commitments.
• Assists the F&B Cost Controller in conducting month end inventory of beverage supplies and operating equipment.
• Maintains control procedures in beverage cost and cashiering.
• Under supervision of F & B director, participates in recruiting, training, coaching, and evaluating all beverage service employees
• Proposes an effective roster to ensure sufficient manpower of beverage service to suit volume of business.
• Conducts performance appraisals for staffs in Beverage section to ensure the productivity and positive improvement of the performance.
• Directs responsibility for training the staff for all alcohol service. This training includes all knowledge of the state and local laws that govern the sale of alcoholic beverages, so that the server is always following these laws and will never make a sale that is in violation of these laws. This training also includes all the usual knowledge for proper customer service of all alcohol products.
• Communicates openly through briefing and meeting with the outlet’s service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by F & B manager, Assistant Director of F&B or supervisors.

REPORT LINES & COMMUNICATIONS:

• Reports to Assistant Director of Food & Beverage/ Food & Beverage Manager.
• Directs and supervises activities of the Beverage departments concurred.
• Coordinate with Outlet managers and Banquet manager/ Director of Banquet.
• Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Minimum education of Bachelor degree in Hotel Management or relevant discipline
• Minimum of 3 years management experience in Food and Beverage Industry
• Experience in holding wine tastings is preferred.
• Good knowledge in the Food & Beverage products and high end service levels
• Have excellent English communication skills both in written and spoken
• Computer literate
• Organized with strong planning, good communication and interpersonal skills