Outlet Manager (Thai) - Hotel Indigo Bangkok Wireless Road

Oversee all aspects of the restaurant and bar operations, ensuring efficient and effective service. Maintain a high standard of cleanliness, organization, and safety at all times.

Responsible for staff scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labour potential; Plans work assignments based on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies, coordinates with other managers regarding emergency staffing.

Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.

Maintains established par stock for operating supplies to ensure smooth operation.

Make frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability. 

Establishes control procedures for reconciliation of Cashiering before and after service.

Executes the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.

Oversees service standard in the restaurant and bar. Ensures that the team conforms to the required standards and meet or exceed guest’s expectation by supervise the daily operations of the restaurant and bar area (order and maintain supplies, review set-up and snack and beverage preparation and service etc.) 

To ensure compliance with SOPs, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality are well maintained.

Ensure that all guests receive exceptional service from the moment they enter until the moment they leave. Handle guest concerns or complaints promptly and professionally to resolve issues and exceed guest expectations.

Completes weekly restaurant inspection; checks overall restaurant appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance request as necessary by monitor, maintain and sanitize the restaurant and bar areas also equipment to protect the assets and ensure quality service.

Participates in the planning of menus & beverage lists. 

Control the food and beverage cost with all expenses and also check the accuracy of par stock.

Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of food service and preparation with employees by supervise and direct the team including assistant manager, supervisors, host /hostess, servers and bartenders on daily basis.

Meet with the guests to ensure the quality/service of the food and drinks, and to review any changes, issues and/or problems to ensure delivery of a quality product. Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures and guarantee smooth operations

Interview recommend hiring, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication.

Be familiar with changes and trends in the competition and the marketplace.

Implements and enforces safety regulations and house rules.