Assistant Manager – Grand Lobby Bar

PRIMARY RESPONSIBILITIES 1. To be responsible for organizing and maintaining up
to date filing system in the food and beverage division, ensuring its efficiency
and effectively. 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, type writers, etc., in good working condition in the food
and beverage office. 5.

To be responsible for timely distribution of any meeting schedules,
correspondence and documents from the Director of Food & Beverage. 6.
Coordinates in a professional manner with all people concerns to make sure
that all work assigned are 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-up 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’s briefing and the F&B meetings.
9. To be capable of taking minutes of meeting accurately and ensures 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, memorandum for the Director
of Food and Beverage. 3. Files appropriately all outgoing and incoming
correspondence and document 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 schedule established. 7.

Receives and takes accurate messages by telephone or by personal visits. 8.
Receives guest and visitors in the food & beverage office courteously
and warmly. 9. Knows the important details of all outlets operation to be able
to answer guest. 10. Takes down reservation 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 provides assistance 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. Participates community projects
or activities in order to promoting the hotel’s image and cooperation to improve
community relationship. 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.

Provides assistance to 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. JOB REQUIREMENTS • 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.