รายละเอียด

1.To assist restaurant manager responsible for the never ending process of;
* Planning, organizing, staffing together with Management.
* Executing, controlling.
2.To coordinate the work of the service staff in order to achieve a smooth running operation of the restaurant. Striving to achieve excellent standards of service and efficiency. To replace the supervisory staff when necessity arises.
3.To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
4.To supervise the staff, schedule their working hours, public holidays, annual vacation, submit sickness leave form and follow up this and predicament of the employees/the supervisor will keep the head of Department and the Human Resource Department informed of his employees status through the proper form supplied and if necessary verbally.
5.To have log-book report his/her own outlet and submit to the Food & Beverage Director.
6.As per the Food & Beverage Director, he will follow up a training program, schedule regular lectures, maintain records and assessments of his/her own outlet.
7.To attend all ordinary and extra-ordinary meeting of the Food & Beverage Dept. in the absent of the restaurant manager.
8.To maintain a close working relating with the Executive Chef and Sous Chef, the Chief Steward and Beverage Manager.
9.To assist restaurant manager to responsible to set up all working schedule of the service in his/her own outlet with approval of the Food & Beverage Director/follow country’s labour law.
10.To ensure the service sequence is corrected to satisfy the clients.
11.To be well aware of breakage in service areas, pilferage and keep the Food & Beverage Director informed.
12.To put forward suggestions of creativity, better performance the achievement of the completion to the restaurant manager.
13.To perform all duties assigned to, efficiently, technically correct, follow the Management policy, house rules and regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.