เงื่อนไขการค้นหา

ประสบการณ์:

2 ปีขึ้นไป

ทักษะ:

Product Development, Architecture, Energetic, Teamwork, HACCP

ประเภทงาน:

งานพาร์ทไทม์

• Supervise the daily operations of the assigned bar outlets, ensuring smooth, efficient, and consistent service.
• Ensure all products and services meet brand standards and quality expectations.
• Monitor guest satisfaction and promptly address guest concerns or operational issues.
• Revenue & Cost Control.
• Support the achievement of departmental profitability through revenue generation and effective cost control.
• Monitor sales, operating costs, stock levels, par stock, and FIFO procedures.
• Analyze business performance and provide recommendations to the Bar Manager/F&B Manager for improvement.
• Bar Facilities & Hygiene.
• Ensure bars, pantries, fridges, equipment, storage areas, furniture, and entertainment facilities are clean, organized, safe, and in good working condition.
• Maintain high standards of sanitation, cleanliness, HACCP/FSMS, and food safety.
• Ensure promotional materials and outlet presentation are clean, complete, and ready before operation.
• Team Supervision & Training.
• Supervise, coach, and support bartenders and bar team members to achieve high performance standards.
• Plan and conduct training for new and existing team members and ensure training is properly implemented and followed up.
• Promote teamwork, professional grooming, positive behavior, and adherence to hotel values and brand standards.
• Product Development & Guest Experience.
• Support the development of trendy cocktails, beverages, and promotional initiatives to enhance guest engagement and revenue.
• Coordinate the preparation, presentation, and service of beverages and related products to ensure consistent quality.
• Monitor market and beverage trends and recommend opportunities for business growth.
• Standards, Controls & Continuous Improvement.
• Implement operational guidelines, policies, procedures, and daily/weekly/monthly checklists.
• Ensure proper follow-up on operational standards, maintenance, stock control, and audit requirements.
• Continuously identify opportunities to improve service quality, operational efficiency, guest satisfaction, employee engagement, and financial performance.
• Other.
• Perform other related duties and special projects as assigned by the immediate supervisor.
• Knowledge and Experience.
• Minimum of 2 years of BAR management experience, preferably in the luxury setting lifestyle resort & stand-alone BAR.
• Strong oral and written communication skills.
• Ability to train and develop team members.
• Ability to work effectively in a team environment and take initiative.
• Excellent organizational skills.
• Additional Information.
• Competencies.
• Good interpersonal skills with ability to communicate with all levels of employees.
• Service oriented with an eye for details.
• Ability to work effectively and contribute in a team.
• Good presentation and influencing skills.
• Multicultural awareness and able to work with people from diverse cultures.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.

ทักษะ:

Quality Assurance, Fast Learner, Social media, Architecture, Leadership Skill

ประเภทงาน:

งานพาร์ทไทม์

• To support improve guest satisfaction, increase the departmental revenue, analyses business trends and implement all action plans given to improve restaurant performance.
• Position: Assistant Restaurant Manager.
• Outlet Operations & Brand Standards.
• Assist in managing the daily operations of the restaurant and Room Service to ensure smooth, efficient, and professional service.
• Implement and maintain Mercure brand standards and outlet concepts across Baitong, Ecume, Koh 17 Rooftop Bar & Speciality Restaurant.
• Monitor food and beverage quality, presentation, service standards, cleanliness, and overall guest experience.
• Ensure all food and beverage operations comply with HACCP, FSMS, food safety, and hygiene standards.
• Guest Experience & Revenue.
• Drive guest satisfaction and dining experience through professional service and effective guest engagement.
• Monitor guest feedback, social media reviews, and RPS results, and implement improvement actions accordingly.
• Support promotional activities, special events, menu presentation, and service initiatives to enhance guest experience and maximize revenue.
• Identify opportunities to improve outlet performance, revenue generation, and market competitiveness.
• Team Leadership & Training.
• Supervise, coach, and motivate restaurant team members to achieve high standards of service and performance.
• Conduct service and product knowledge training to strengthen team members' skills and professionalism.
• Support staff induction, training needs analysis, performance appraisal, probation reviews, coaching, and counseling.
• Maintain effective communication and positive working relationships within the team.
• Ensure staffing requirements and departmental manpower needs are properly planned and supported.
• Cost Control, Inventory & Administration.
• Monitor and control operating costs while maintaining required quality and service standards.
• Ensure accurate monthly, quarterly, and annual inventory and stock-taking of OSE, FFE, beverages, and other operational items.
• Monitor and maintain breakage, spoilage, disposal, and replacement records.
• Ensure menus, beverage lists, and wine lists are accurate, updated, and maintained in good condition.
• Implement and follow daily, weekly, and monthly operational checklists to ensure efficiency and consistency.
• Hygiene, Safety & Quality Assurance.
• Conduct and record regular hygiene and sanitation spot checks throughout the restaurant and related operational areas.
• Ensure food preparation, presentation, storage, and service comply with food safety and hygiene requirements.
• Monitor restaurant and buffet set-up to ensure cleanliness, safety, presentation, and brand compliance.
• Take corrective actions and follow up on operational issues to maintain consistent quality standards.
• Performance & Business Improvement.
• Work closely with the Food & Beverage Manager to achieve departmental revenue, profitability, cost control, guest satisfaction, and employee engagement targets.
• Analyze operational performance, guest feedback, and market trends and recommend appropriate improvements.
• Set high performance standards and continuously seek opportunities to improve service quality, operational efficiency, and business results.
• Lead by example in demonstrating brand values, grooming standards, professional behavior, and service excellence.
• Policies, Procedures & Compliance.
• Implement and ensure compliance with hotel policies, procedures, brand standards, and operational guidelines.
• Maintain up-to-date departmental standards, procedures, checklists, and staff records.
• Attend departmental and hotel meetings as required and ensure relevant information and activities are effectively communicated to the team.
• Perform other related duties and special projects as assigned by the immediate Supervisor/Manager.
• Key Job Focus.
• Maximize restaurant profitability through revenue generation, effective cost control, and operational efficiency.
• Consistently deliver excellent guest experiences while achieving RPS and employee engagement objectives.
• Ensure compliance with Mercure brand standards, HACCP/FSMS, food safety, hygiene, and service quality requirements.
• Develop and coach F&B team members to build a professional, high-performing, and guest-focused team.
• Continuously identify opportunities for service improvement, revenue growth, and operational excellence.
• Knowledge and Experience.
• A graduate student/ high school or working experience equivalent in hotel/ tourism/ culinary school.
• Minimum of 3 years Supervisory role & 2 years Asst manager role in food and beverage management experience in a resort/ city hotels, preferably in the luxury setting.
• A strong understanding of operational controls, budgeting, sales, and marketing.
• Strong oral and written communication skills.
• Fast learner and subsequently ability to train and develop team members.
• Ability to work effectively in a team environment and take initiative.
• Excellent organizational skills.
• Well adapt in a multi- cultural environment.
• Additional Information.
• Competencies.
• Good interpersonal skills with ability to communicate with all levels of employees.
• Service oriented with an eye for details.
• Ability to work effectively and contribute in a team.
• Good presentation and influencing skills.
• Multicultural awareness and able to work with people from diverse cultures.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.

ประเภทงาน:

งานพาร์ทไทม์

• วางแผนจำนวนการเตรียมพาสต้า ในทุกๆวัน.
• ดูแลอุปกรณ์ในการทำพาสต้า ให้สะอาดได้มาตรฐานและพร้อม ใช้งานตลอดเวลา.
• ตรวจเช็คส่วนผสมต่างๆ ในการทำพาสต้าให้เพียงพอและมีคุณภาพตามมาตรฐาน.
• ดูแลการปฏิบัติงานของพนักงานบริเวณพาสต้า ให้ถูกต้องตามมาตรฐาน ตามการวางแผนที่เตรียมไว้.
• ตรวจสอบคุณภาพพาสต้าให้ได้ตามมาตรฐาน SOO ก่อนให้พนักงานบริการเสิร์ฟให้ลูกค้า.
• ส่วนของความสะอาด.
• ตรวจเช็คความสะอาดของส่วนทำอาหารและอุปกรณ์ต่างๆบริเวณพาสต้าให้สะอาดตลอดเวลา.
• จัดตารางการทำความสะอาดบริเวณพาสต้า ให้พนักงานทำทุกวัน.
• ส่วนของขั้นตอนในการทำงาน.
• ควบคุมดูแลพนักงานพาสต้า ให้มีความรู้และทำได้อย่างถูกต้อง.
• จดบันทึกยอดทิ้งของวัตถุดิบในการทำพาสต้าและอาหารอื่นๆทุกวัน.
• ตรวจสอบความพร้อมในการเปิดร้านส่วนของการทำพาสต้าและความเรียบร้อยในขณะเปิดการขาย และการปิดร้าน โดยใช้ BOH Checklist.
• (2) สนับสนุนการฝึกอบรม การทำพาสต้า.
• ฝึกอบรมด้านทักษะการทำพาสต้า.
• ติดตามผลการฝึกอบรม และสามารถปฏิบัติได้อย่างถูกต้อง.
• วุฒิมัธยมศึกษาตอนปลาย หรือ เทียบเท่า.
• มีประสบการณ์ทำงานอย่างน้อย 4 เดือน ในธุรกิจอาหารและบริการ.
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• มีความสามารถในการสื่อสาร.
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