Outlet Manager - Thai National

The role is responsible for overseeing the daily operations of the hotel's Thai restaurant, ensuring exceptional guest experiences, outstanding service standards, and strong financial performance. This role leads and motivates the outlet team to deliver authentic Thai hospitality while maintaining the highest levels of quality, efficiency, and operational excellence in line with the hotel's brand standards. The Thai Outlet Manager is also responsible for driving revenue, controlling costs, enhancing guest satisfaction, and working closely with the culinary team to create memorable dining experiences that strengthen the outlet's reputation and profitability. Main Duties: Manage all restaurant operations to ensure efficient and profitable performance Deliver exceptional guest service and maintain high customer satisfaction Lead, motivate and develop restaurant management and service teams Develop staffing plans, schedules and workforce requirements Monitor sales performance, budgets, beverage cost, labor/operation cost and profitability, Ensure compliance with company policies, food safety, hygiene Review operational performance and implement continuous improvements Monitor inventory, purchasing and cost control measures. Oversee cash management, revenue reconciliation and financial reporting Handle guest complaints and ensure effective service recovery Coordinate with other departments Support marketing initiatives, promotions, and business development activities Conduct regular staff training and performance evaluations Ensure proper maintenance of restaurant facilities and equipment Perform other duties assigned by Management. The role is responsible for overseeing the daily operations of the hotel's Thai restaurant, ensuring exceptional guest experiences, outstanding service standards, and strong financial performance. This role leads and motivates the outlet team to deliver authentic Thai hospitality while maintaining the highest levels of quality, efficiency, and operational excellence in line with the hotel's brand standards. The Thai Outlet Manager is also responsible for driving revenue, controlling costs, enhancing guest satisfaction, and working closely with the culinary team to create memorable dining experiences that strengthen the outlet's reputation and profitability. Main Duties: Manage all restaurant operations to ensure efficient and profitable performance Deliver exceptional guest service and maintain high customer satisfaction Lead, motivate and develop restaurant management and service teams Develop staffing plans, schedules and workforce requirements Monitor sales performance, budgets, beverage cost, labor/operation cost and profitability, Ensure compliance with company policies, food safety, hygiene Review operational performance and implement continuous improvements Monitor inventory, purchasing and cost control measures. Oversee cash management, revenue reconciliation and financial reporting Handle guest complaints and ensure effective service recovery Coordinate with other departments Support marketing initiatives, promotions, and business development activities Conduct regular staff training and performance evaluations Ensure proper maintenance of restaurant facilities and equipment Perform other duties assigned by Management. Diploma in Hospitality Management Minimum 6–8 years of restaurant experience Minimum 2 years in a management role Pre-Opening Experience is a plus Strong knowledge of restaurant financial management and cost control Excellent leadership, coaching, and team development skills Strong customer service and problem-solving abilities Knowledge of food safety, hygiene, and operational compliance Excellent communication, planning, and organizational skills. Diploma in Hospitality Management Minimum 6–8 years of restaurant experience Minimum 2 years in a management role Pre-Opening Experience is a plus Strong knowledge of restaurant financial management and cost control Excellent leadership, coaching, and team development skills Strong customer service and problem-solving abilities Knowledge of food safety, hygiene, and operational compliance Excellent communication, planning, and organizational skills.