Assistant F&B Manager (Pattaya)

Your tasks

Job Details

1. Oversee operational responsibilities regarding quality, hospitality standards, and food and beverage service to ensure hygiene.
2. Oversee the orderliness of opening and closing preparations for the food center each day.
3. Determine the layout of tables and chairs to be appropriate for staff service, ensuring walkways are convenient for operations.
4. Respond to customer satisfaction and follow up to resolve issues arising from customer complaints.
5. Use discretion, appropriate gestures, and speech to resolve situations caused by customers, such as intoxication, making loud noises, or quarreling with other customers, etc.
6. Check staff work schedules to ensure sufficient personnel for operations.
7. Observe and record the performance of staff in the responsible areas.
8. Supervise the use of various equipment and utensils to ensure efficiency.
9. Summarize operational results and report to supervisors, such as performance results, problems and solutions, sales and stock reports for the Beverage department, and reports on the quantity of utensils and equipment used or damaged, etc.
10. Coordinate with various departments.
11. Promote and train, as well as provide guidance to subordinates, to ensure operations are efficient and comply with established regulations.
12. Allocate tasks to staff effectively.
13. Able to oversee the overall service to ensure efficiency and maximum customer satisfaction.
14. Follow instructions assigned by supervisors.

Requirements

1. Work Experience: 3+ years of experience in the food and service business.
2. Skills: Good English communication skills, management skills, able to use Word and Excel computer programs.
3. Personal Qualifications: Honest, diligent, high patience, service-minded, good manners, able to work in shifts, responsible, enthusiastic about work, has a good attitude towards the organization and colleagues, has emotional maturity, good personality with leadership qualities, and good problem-solving skills.
4. Able to communicate operational methods from the F&B manager so that staff understand.
5. Able to plan costs and manpower planning.
6. Able to control operations according to SOP.
7. Monitor and inspect cleanliness and hygiene standards of all dining areas according to GMP requirements.
8. Summarize operational results and report various problems to the F&B Manager on a daily basis.