General Manager - Mott32

As an Outlet General Manager, you are responsible for operating Mott 32 Bangkok with a strong focus on luxury operations, guest satisfaction, financial performance, and employee welfare. You guide team members by demonstrating technical skills, sharing knowledge and upholding all department and hotel standards, and use this to provide daily operational success for Mott 32 Bangkok. You cherish these moments, work together as a team, promote harmony, enhance productivity and have fun.

Duties & Responsibilities:

OPERATIONAL

• Together with the Chef, ensures that the outlet is managed efficiently and profitably according to the established concept statement, providing courteous, professional, efficient, and flexible service at all times.

• Is a hands-on manager and is always present in the outlet, especially during busy periods.

• Establishes and strictly adheres to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

• Conducts monthly inventory checks on all operating equipment and supplies.

• Conducts daily pre-shift briefings to employees on preparation, service, and menu.

• Liaises with the kitchen and bar on daily operations and quality control.

• Has 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 organized, both at the front as well as the back of house.

• Liaises and organizes that the established cleaning schedules are strictly adhered to.

• Coordinates all repair and maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.

• Handles all guest requests and inquiries on food, beverage, and service. Ensures that all employees establish a rapport with guests.

• Ensures services provided are always available and are always carried out to define standard with the utmost efficiency, consistency and courtesy as detailed in the operation manual.

• Strictly adheres to all policies and procedures issued by the Finance with regards to cashiering and cash handling.

• Ensures to report and explains any discrepancies in outlet checks, daily transactions, and reports.

MARKETING

• Participates in the formulation of the annual marketing plan and implement with the outlet team with effective sales and promotional activities to maximize revenues.

• Implements consistent guest recognition program and maintains a relevant guest database.

ADMINISTRATION

• Assists with the development and maintenance of a detailed operation manual that reflects policies & procedures, work processes and standards of performance. Ensures annual review to accurately reflect any changes.

• Assists with the preparation of the annual business plan ensuring objectives fully address business objectives of the restaurant and needs of employees.

• Assists with the preparation and regular update of the budget, in close cooperation ensuring targets are met and costs are effectively controlled.

• Submits the following: Monthly Outlet Report, Monthly Objective Review, and Trainer’s Report.

PEOPLE MANAGEMENT

• Recruits, selects, motivates, and develops employees to work by following the operational, financial, administrative philosophies ensuring employees are multi skilled and perform multi tasks.

• Through hands on management, supervises closely all service employees in the performance of their duties in accordance with policies & procedures and applicable laws.

• Delegates appropriately duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Instils and supports the training initiatives and philosophies of the company and works closely with colleagues developing a team of active departmental trainers.

• Ensuring that all Assistant Managers and Supervisors take an active role in the training and development of employees.

• Develops and assists with training activities focused on improving skills and knowledge.

• Ensures employees have a complete understanding of rules and regulations, and that behavior complies.

• Monitors employee morale and provides mechanism for performance feedback and development.

• Conducts annual performance appraisals providing honest and appropriate feedback.

• Effectively communicates guiding principles and values to all levels of employees.

• Ensures all employees maintain an up to date awareness of product knowledge, current promotion, policy changes and appropriate internal communication.

OTHER RESPONSIBILITIES

• Ensure a service-oriented culture focusing on guests’ needs.

• Be well versed in the hotel’s fire and life safety emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Build strong working relationships with other hotel departments

• Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress

• Maintain the highest standard of personal appearance and cleanliness

• Perform other duties assigned by the management

Required skills and Qualifications:

• Holds a degree in hospitality management specializing in Food and Beverage Management.

• Strong international work experience.

• Experience in Chinese restaurants and or has worked in China essential.

• Mandarin and Cantonese oral and written skills is a plus.

• Impeccable reading, writing and oral proficiency in English.