Assistant Manager – Grand Lobby Bar

PRIMARY RESPONSIBILITIES

• To be responsible for organizing and maintaining up to date filing system in the food and beverage division, ensuring its efficiency and effectively.
• To be responsible for maintaining the cleanliness and tidiness of the food and beverage office.
• To be responsible for monitoring and controlling the consumption of operating supplies in the food and beverage office.
• To be responsible for maintaining all business machines like computers, type writers, etc., in good working condition in the food and beverage office.
• To be responsible for timely distribution of any meeting schedules, correspondence and documents from the Director of Food & Beverage.
• Coordinates in a professional manner with all people concerned to make sure that all work assigned are executed effectively.

Administrative Responsibilities

• Manages time effectively to ensure quality and quantity work at the least time possible and determines priorities of tasks while meeting deadlines.
• Manages the appointment book of the Director of Food & Beverage and reminds the Director and other F&B Department Heads regarding meeting schedules and appointments.
• Follows-up and traces all reports due to the Director of Food and Beverage and prepares requisitions for operating and office supplies.
• Makes sound judgment concerning information dissemination and attends daily F&B operation briefings and F&B meetings.
• Takes minutes of meetings accurately and ensures prompt distribution; attends meetings and training sessions organized by Hotel management.

Technical Responsibilities

• Operates all business machines in the food and beverage office and business center; drafts and types correspondence, documents and memoranda for the Director of Food and Beverage.
• Files appropriately all outgoing and incoming correspondence and documents; acts on documents received in the office and disposes files according to established schedules.
• Receives and takes accurate messages by telephone or personal visits; receives guests and visitors in the food & beverage office courteously and warmly.
• Knows important details of all outlets' operation to answer guest inquiries and takes down reservations or inquiries concerning the F&B outlets or banquets, forwarding information to the relevant F&B department head.
• Capable of performing duties of business center secretary and provides assistance as required in operation.

Commercial Responsibilities

• Communicates with clients or guests visiting or calling the office efficiently and courteously, extending a positive impression of the Hotel.
• Participates in community projects or activities to promote the hotel’s image and improve community relationships.

Human Resources Responsibilities

• Establishes good relationships with superiors and co-employees within the department and among other departments in the performance of work.
• Provides assistance to co-employees within the department and among other departments for the benefit of the Hotel.

RELATIONSHIP

• Reports to the Director of Food and Beverage / F&B Manager.
• Coordinates and follows up with food and beverage department heads to ensure timely submission of tasks or projects due to the Director of Food and Beverage.
• Coordinates and supports other office personnel and cooperates with other employees for Hotel activities.

Others

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

Accountabilities

• Represents Dusit’s brand and its values at all times; establish relationships and deliver an exceptional guest experience and promote Thai graciousness.

Company’s Culture

• Communicate and fully embrace the Company’s culture (our Vision, our Mission and our Values), lead by example and cascade to all subordinates — “Proud to belong and to contribute”.

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic.
• Adhere to Dusit Internet and E-mail policy and ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment.

Qualifications

• Minimum education of Bachelor degree in Hotel Management or relevant discipline.
• Minimum of 2-3 years in F&B experience with good knowledge of Food & Beverage operations and proficiency in administrative tasks.
• Have good English communication skills both in written and spoken.
• Computer literate and possess professional disposition with good communication and interpersonal skills.