As an Assistant F&B Manager with the Hilton pre-opening team, encompasses a range of responsibilities designed to ensure the successful launch and operation of our dining and beverage services. - **Oversight of Dining and Room Service:** Manage and coordinate the all-day dining operations, room service, Rider, pool bar, and Hang Loose bar to ensure exceptional guest experiences.- **Staff Recruitment and Training:** Recruit, train, and develop new staff members, ensuring they meet the high standards expected of Hilton. Oversee training programs and performance evaluations.- **Payroll and Administration:** Manage payroll processes and administrative tasks related to staff compensation.- **Inventory and Ordering:** Oversee inventory management and place orders for necessary items, ensuring all Food & Beverage (F&B) departments are well-stocked and operational.- **Menu Development:** Collaborate on creating and updating menu offerings, working closely with the team to craft a diverse and appealing menu.- **General F&B Department Oversight:** Provide comprehensive support and management across all F&B departments, ensuring smooth operations and adherence to Hilton’s standards.Best play a crucial role in establishing the operational framework and team culture of our new Hilton property, setting the stage for ongoing success.

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Ensure product quality cost controls and overall profitability.Room Service Budget. Ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing, and policies.Promote excellent hospitable approach with customers and employees. Room service Floor plaining.And minibar sop,Room service manpower and making Sop as for DUSIT

Ensure product quality, cost controls and overall profitability.Restaurant maintenance and system management.Generating and maintaining daily sales report, to track daily budget and month to date performances.Monitor and develop team member performance, providing supervision and professional development.Conducting counseling, evaluations and delivering recognition.Monitor, assess product and service and satisfaction trends.Evaluate, address issues and make improvements accordingly.Ensure compliance with health and Safety and municipality regulation.

Ensure optimal level of service, quality, and hospitality are provided to guest.To lead a team of Service Professionals to the common goal of providing exemplary products and services for the guest.Respond to guest complaints in a timely manner.Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated.Be aware of and assist to control current budgeted and forecasted revenues, and product costs.Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources.Ensure the timeliness and accuracy of the amenity set-up and delivery.

Monitor manning, scheduling, delegating responsibilities to the staff and following up to ensure tasks are performed up to the highest standards.Overviewing monthly inventories and purchasing effectively to maintain low cost while being able to yield maximum profits.Creation and implementation of monthly training schedules for the team.Ensuring Guest Satisfaction.Handling guests’ complaintsMonitoring weekly Roster of staff.

Picking up store on timely manner.Delivering exceptional quality service as per the SOPs of the company.Setting up of buffet.Maintaining Restaurant Cleanness. Updating daily Chiller Temperature logs.Ensuring Guest Satisfaction. Ensuring Sequence of service is followed.

Food Production: Continental, Indian and Chinese Kitchen, Bakery and Cold kitchen.Food & Beverage Service: Coffee Shop, Banquets, Fine Dining Restaurant & Bar.Front Office: Reception, Concierge and Bell Desk