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Experience:

5 years required

Skills:

Management, Thai, English

Job type:

Full-time

• Oversee daily restaurant shifts to ensure fast, high-quality food and drink service.
• Lead, train, and support service staff to maintain high hospitality standards.
• Work closely with the kitchen team to ensure excellent food quality and presentation.
• Handle guest feedback professionally to maintain high satisfaction and repeat visits.
• Manage table seating, reservations, and daily floor setups efficiently.
• Monitor restaurant inventory, handle ordering, and minimize food waste.
• Ensure strict cleanliness, food safety, and hygiene standards in all dining areas.
• Assist in organizing restaurant schedules and tracking daily sales reports.
• Proven experience as a captain, team leader, or supervisor in a restaurant or resort.
• A strong passion for food, cooking, and delivering excellent customer service.
• Active leadership skills with a positive, helpful attitude toward the team.
• Good problem-solving skills to handle busy shifts and quick guest requests.
• Familiarity with restaurant Point of Sale (POS) systems and basic digital tools.
• Clear communication skills to bridge the front-of-house team and the kitchen.
• High school diploma or a degree in Hospitality, Culinary Arts, or a related field.
• Company Culture.
• We value teamwork, honest communication, and respect. We support a good work-life balance and provide opportunities for our staff to learn and grow in their careers.

Experience:

No experience required

Job type:

Full-time

• Manage shift ensuring highest quality level of food, beverage, service and restaurant atmosphere.
• Maintain high standards of restaurant operations and safety in adherence to company policies and procedures.
• Maintain up-to-date knowledge of menu items/recipes, wines, beers.
• Work with Restaurant Manager to develop an action plan to obtain the restaurant objectives.
• Help to maintain budgeted Sales, Labor and controllable costs.
• To prepare and oversee duty rosters -Responsible for ordering.
• Ensure adequate staffing levels are maintained in the outlet.
• Monitor and report all inventory in the restaurant, including food, beverage and company assets.
• Carry out any other reasonable duties as per reporting manager and Group Operations Manager.

Skills:

Cost Analysis, Analytical Thinking, Project Management

Job type:

Full-time

• Develop and strengthen brand strategies with clear positioning to drive growth and competitiveness in the F&B market.
• Analyze consumer insights, dining behaviors, and market trends to shape impactful short- and long-term brand directions.
• Manage and differentiate the brand portfolio with strong value propositions and measurable business outcomes.
• Define and execute 360 brand strategies across Product, Price, Place, and Promotion aligned with business goals.
• Lead new menu development with R&D using consumer and store insights to ensure relevance, profitability, and brand alignment.
• Oversee pricing direction, cost analysis, financial viability, and ROI for menu items and marketing initiatives.
• Plan and manage annual Brand Calendars integrating sales targets, seasonal opportunities, and key marketing activities.
• Develop and execute integrated marketing campaigns across online/offline channels, including creative direction and key visuals.
• Collaborate closely with Operations and cross-functional teams to enhance customer experience and support business performance.
• Evaluate campaign results and brand performance, providing insights and strategic recommendations for continuous improvement.
• Bachelor s degree or higher in Marketing, Business Administration, Brand Management, Food Science, Hospitality Management, or any related field.
• Minimum 3 years of experience in Marketing, Brand Management, or F&B business experience in Buffet, Grill, Shabu, or restaurant chains is highly preferred..
• Strong analytical thinking with the ability to interpret consumer insights, financial data, and market trends.
• Experience in menu development, pricing strategy, food cost analysis, or restaurant marketing campaigns is an advantage.
• Excellent communication, cross-functional coordination, and project management skills.
• Creative mindset, strategic thinking capability, and the ability to lead initiatives from concept to execution.
• Ability to work under pressure, manage multiple projects, and make data-driven decisions.
• Passion for the restaurant industry, food trends, and consumer behavior.
• ติดต่อ.
• Khun Mallika (E-mail: [email protected]).
• บริษัท โออิชิ โฮลดิ้ง จำกัด.
• The Parq 88 ถ. รัชดาภิเษก แขวงคลองเตย เขตคลองเตย กรุงเทพมหานคร.