Essential Duties and Responsibilities – (Key Activities of the role)

• Effectively manage the restaurant by ensuring the following:

  • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
  • Adhere to opening and closing procedures
  • Adhere to bill paying procedures 
  • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
  • Personally meet and farewell a minimum of 80% of your customers
  • Encourage and motivate staff to provide optimum service during all shifts

• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile

• Develop and implement Promotions Calendar for F&B products in restaurant 

• Manage special event concepts

• Anticipate market changes and review operations when necessary

• Conduct competitor analysis

• Create positive publicity opportunities

• Up-sell property facilities

• Actively pursue cost saving measures

• Recycle wherever possible

• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific

• Manage wage and beverage cost 

• Forecasting 

• Stock control

• Analyze food and beverage statistics through point of sale system

• Works with Superior on manpower planning and management needs

• Works with Superior in the preparation and management of the Department’s budget

• Own the full Profit & Loss (P&L) responsibility for Jaras, focusing on driving revenue through exceptional guest experiences while meticulously managing costs.

• Develop and manage the strategic business plan in collaboration with the Director of F&B and the Head Chef.

• Curate and meticulously uphold the entire guest journey, ensuring every touchpoint—from the initial reservation communication to the dining room ambiance and the final farewell—reflects the pinnacle of fine-dining luxury.

• Collaborate with the hotel's PR and Marketing teams to position Jaras in top-tier media and pursue prestigious accolades

• Personally handle and resolve any guest issues with the utmost discretion and professionalism, turning challenges into opportunities to display exceptional service.

• Oversee the development and management of the wine and beverage program, working closely with the Sommelier to ensure it complements the culinary offerings and drives revenue.

• Recruit, train, and mentor the service team, instilling a culture of excellence, poise, deep product knowledge, and intuitive service.

• Develop and lead a sophisticated, ongoing training program focused on fine-dining etiquette, advanced wine service, and the philosophy behind Jaras's cuisine.

• Lead daily pre-service briefings that go beyond operations to inspire the team and communicate the story and details of the evening's service.

   

2.   REQUIRED QUALIFICATIONS

• Thai nationality

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Good writing skills

• Leadership Skills