Organization- Grand Hyatt Erawan Bangkok

Summary

The Assistant Manager – Restaurant & Bar supports the daily operations of three distinctive dining venues - Bakery Shop, Wine Bar, and an Asian Noodle shop – within the hotel. The role ensures exceptional service delivery, smooth coordination across outlets, and alignment with the hotel's five-star standards. Working closely with the Restaurant Managers and Food & Beverage leadership team, the Assistant Manager supervises colleagues, drives revenue, enhances guest satisfaction, and maintains brand reputation. Key Responsibilities

Administration

Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
Assists to prepare and update Departmental Operations Manuals as appropriate.
Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.
Establishes a rapport with guests maintaining good customer relationships.
Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective associates and functions to the fullest expectations.

Financial

Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.
Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet's revenue.
Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing

Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.
Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

Ensures that minimum brand standards have been implemented.
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of We work through Teams.
Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
Frequently verifies that only fresh products are used in food and beverage preparation.
Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.
Assists in conducting monthly inventory checks on all operating equipment and supplies.
Liaises with the Kitchen and Beverage Department on daily operations and quality control.
Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Food Safety & Hygiene

Establish, control and maintain highest level of hygiene throughout the kitchens according to ISO22000 guidelines
Attend all Food Safety and Hygiene trainings as required by ISO22000 and ensure all team members to the same

Personnel

Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
Maximises the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
Assists to conduct annual Performance Development Discussions with associates and to support them in their professional development goals.
Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.
Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Assists to feedback the results of the Associate Opinion Survey and ensure that the relevant changes are implemented.

Other Duties

Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the hotel's policies concerning fire, hygiene, health and safety.
Ensures high standards of personal presentation and grooming.
Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Attends training sessions and meetings as and when required.
Carries out any other reasonable duties and responsibilities as assigned.
Must remain motivated, competitive and accountable and possess a solid understanding of current industry trends both local and international.

Qualifications

Thai Nationality
Bachelor's degree in Hotel Management or a related field.
Minimum 2 - 3 years of experience in food and beverage operations, preferably in a luxury hotel or high-end restaurant setting.
Strong leadership skills with experience in supervising and developing teams.
Excellent communication skills in Thai and English, both spoken and written.
Proven ability to deliver exceptional guest service and handle guest complaints effectively.
Solid understanding of food safety and hygiene standards, including ISO22000.
Financial acumen with experience in budgeting, cost control, and revenue optimization.
Familiarity with marketing planning and identifying promotional opportunities.
Proficient in hotel management systems and Microsoft Office Suite.

Assistant Manager - Restaurant & Bar