Assistant F&B Manager

1. To be responsible for organizing and maintaining to date filing system in the food and beverage division, ensuring its efficiency and effectiveness.

2. To be responsible for maintaining the cleanliness and tidiness of the food and beverage office.

3. To be responsible for monitoring and controlling the consumption of operating supplies in the food and beverage office.

4. To be responsible for maintaining all business machines like computers, typewriters, etc., in good working condition in the food and beverage office.

5. To be responsible for the timely distribution of any meeting schedules, correspondence, and documents from the Director of Food & Beverage.

6. Coordinates professionally with all people's concerns to make sure that all work assigned is executive effectively.

ADMINISTRATIVE RESPONSIBILITIES

1. Manages time effectively, to ensure quality and quantity work at the least time possible.

2. Determines priorities of tasks that need to be completed, while meeting deadlines.

3. Manages the appointment book of the Director of Food & Beverage, to ensure appointments are scheduled properly.

4. Reminds the Director of Food & Beverage and other F&B Department Heads, regarding meeting schedules and appointments.

5. Follows and traces all the reports due to the Director of Food and Beverage.

6. Prepares requisition for operating supplies and office supplies.

7. Makes sound judgment concerning information dissemination.

8. Attends the daily F&B operation briefing and the F&B meetings.

9. To be capable of taking minutes of meetings accurately and ensure prompt distribution.

10. Attends meetings and training sessions organized by the Hotel management for the staff.

TECHNICAL RESPONSIBILITIES

1. Operates all business machines in the food and beverage office and business center.

2. Drafts and types all correspondence, documents, and memorandum for the Director of Food and Beverage.

3. Files appropriately all outgoing and incoming correspondence and documents of the Director of Food and Beverage.

4. To be capable of acting on documents received in the office.

5. Knows and understands the standard files that are to be kept in the food and beverage office.

6. Disposes files according to the schedule established.

7. Receives and takes accurate messages by telephone or by personal visits.

8. Receives guests and visitors in the food & beverage office courteously and warmly.

9. Knows the important details of all outlets operation to be able to answer guests.

10. Takes down reservations or inquires concerning the F&B outlets or banquets, ensuring that the information is forwarded to the F&B department head concerned for follow-up.

11. To be capable of performing the duties and responsibilities of business center secretary and assisting as required in operation.

COMMERCIAL RESPONSIBILITIES

1. Communicates with clients or guests, visiting the office or calling the office, efficiently and courteously, extending a positive impression of the Hotel.

2. Participate in community projects or activities to promote the hotel’s image and cooperation to improve community relationships.

HUMAN RESOURCES RESPONSIBILITIES

1. Establishes a good relationship with superior, co-employees within the department and amongst other department in the performance of work.

2. Assists co-employees within the department and amongst other department for the benefits of the Hotel.

RELATIONSHIP

1. Reports to the Director of Food and Beverage/F&B Manager.

2. Coordinates and follows up with the food and beverage department heads in the timely submission of all tasks or projects that are due to the Director of Food and Beverage, ensuring the constant follow up and timely submission.

3. Coordinates and supports the other office personnel in the performance of work, in order to achieve the department’s goal.

4. Cooperates and supports the other employees within the department and other department in any 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. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

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

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

• Uniform
  
• Duty Meals
• Insurance policy per current labor law.
• Accident Insurance 24/7
• Monthly service Charge
• Annual Health Check
• Participating job training, skill training by international hotel standards.
• Hotel's Activities
• Other benefits per Vietnam labor law.

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