Assistant F&B Manager

Financial: 1. To assist the Director of Food & Beverage in the preparation of the business plan. 2. To monitor all costs and recommend measures to control them, including daily purchases from the main kitchen. 3. To assist the Director of Food & Beverage to ensure that each outlet is individually profitable. Operational: 1. To assist the Director of Food & Beverage in ensuring that all Company and hotel policies and procedures, as well that minimum standards are adhered to. 2. To represent the Director of Food & Beverage in his absence 3. To assist the Director of Food & Beverage in monitoring service and Food & Beverage standards. To work with the Outlet Managers and Outlet chefs to take corrective action where necessary. 4. To assist on special projects assigned to him by the Director of Food & Beverage 5. To liaise with the Executive Chef concerning food matters requested for special functions or events. 6. To assist in management of outlets and banquets when necessary. 7. To ensure that all the outlets are constantly provided with their par stocks of beverages, guest supplies, equipment. Marketing: 1. To assist in the identification of market needs of both hotel guests and the local market. 2. To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and any other Food & Beverage activity. 3. To assist in bringing all the outlet managers and Outlet chefs up to date with market needs and trends then ensuring that their product meets these requirements. 4. To assist each Outlet Manager in the planning and implementation of effective marketing plan to ensure maximum revenues and profits. Staff: 1. To assist each outlet manager in elaborating the weekly staff schedule planning and elaborate the monthly vacation plan for the whole F&B department. 2. To assist each outlet manager in planning and implementing effective training programs for their respective staff, in conjunction with the Director of Food & Beverage and department trainers. 3. To assist each outlet Manager in maximizing productivity and morale and in maintaining discipline. 4. To hire and fire all staff, with approval of the Director of Food & Beverage 5. To follow up with the appraisal interviews and conduct the Appraisal interviews of all levels 1, 2 and 3 personnel in the Food & Beverage department Administration: 1. To assist the Director of Food & Beverage in all administrative jobs in the F&B Office. 2. To assist the Director of Food & Beverage in preparing forms and reports which are to be given to the General Manager. Financial: 1. To assist the Director of Food & Beverage in the preparation of the business plan. 2. To monitor all costs and recommend measures to control them, including daily purchases from the main kitchen. 3. To assist the Director of Food & Beverage to ensure that each outlet is individually profitable. Operational: 1. To assist the Director of Food & Beverage in ensuring that all Company and hotel policies and procedures, as well that minimum standards are adhered to. 2. To represent the Director of Food & Beverage in his absence 3. To assist the Director of Food & Beverage in monitoring service and Food & Beverage standards. To work with the Outlet Managers and Outlet chefs to take corrective action where necessary. 4. To assist on special projects assigned to him by the Director of Food & Beverage 5. To liaise with the Executive Chef concerning food matters requested for special functions or events. 6. To assist in management of outlets and banquets when necessary. 7. To ensure that all the outlets are constantly provided with their par stocks of beverages, guest supplies, equipment. Marketing: 1. To assist in the identification of market needs of both hotel guests and the local market. 2. To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and any other Food & Beverage activity. 3. To assist in bringing all the outlet managers and Outlet chefs up to date with market needs and trends then ensuring that their product meets these requirements. 4. To assist each Outlet Manager in the planning and implementation of effective marketing plan to ensure maximum revenues and profits. Staff: 1. To assist each outlet manager in elaborating the weekly staff schedule planning and elaborate the monthly vacation plan for the whole F&B department. 2. To assist each outlet manager in planning and implementing effective training programs for their respective staff, in conjunction with the Director of Food & Beverage and department trainers. 3. To assist each outlet Manager in maximizing productivity and morale and in maintaining discipline. 4. To hire and fire all staff, with approval of the Director of Food & Beverage 5. To follow up with the appraisal interviews and conduct the Appraisal interviews of all levels 1, 2 and 3 personnel in the Food & Beverage department Administration: 1. To assist the Director of Food & Beverage in all administrative jobs in the F&B Office. 2. To assist the Director of Food & Beverage in preparing forms and reports which are to be given to the General Manager. · Minimum 5 years of Food & Beverage management experience, including at least 3 years in a Manager-level role. · Strong business acumen with proven ability to drive revenue and profitability. · Excellent leadership and team development capabilities. · Strong communication skills in English. · Ability to read and write Thai · Experience in luxury hotel or international hospitality brands preferred. · Minimum 5 years of Food & Beverage management experience, including at least 3 years in a Manager-level role. · Strong business acumen with proven ability to drive revenue and profitability. · Excellent leadership and team development capabilities. · Strong communication skills in English. · Ability to read and write Thai · Experience in luxury hotel or international hospitality brands preferred.