Assistant Restaurant Manager - Chinese Speaking

About the Role

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us. Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.

Assistant Restaurant Manager who share a passion for excellence and who infuse enthusiasm into everything they do. The Assistant Restaurant Manager plans, organizes, controls and directs the work of employee in the restaurant while ensuring guest satisfaction. Candidates must have a firm knowledge of the local market and effective communication skills in both speaking and writing English and Thai is required. Must hold the legal right to work in Thailand.

Responsibilities

• The Assistant Outlet Manager will support Manager of area in planning, organizing, controlling and directing the work of employees in the Restaurant or Bar, ensuring guest satisfaction.
• Maintains a working knowledge of food, wine, spirits, cocktails.
• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
• Excellent product quality at a fair price and attend regular operational meeting to ensure effective coordinate and cooperation between departments.
• Maintain the concept and position of restaurant or bar in the community.
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for all meals period.
• Selecting, training, evaluate, lead, motivate, coach, and discipline all employees, within Restaurant or Bar to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
• Provide knowledge and skill training to team both on the job and class room training.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
• Forecast workloads and arrange work schedules prepared accordingly.