The best place to find hotel jobs in South East Asia!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

The St. Regis Hong Kong

Job Description

Job Summary

• Coordinate with Restaurant Manager plans and actions to achieve improved operations, overcome deficiencies, and instigate necessary changes.
• Daily inspection of restaurant and readiness (aisle set-up, dining room set-up) according to standards.
• Regular inspection of all areas in order to direct work.
• Emphasis to be on sanitation and cleanliness.

Requirements

• Previous experience in an International 5-star hotel / Michelin Star restaurant
• Fluent in oral and written English
• Knowledgeable in P&L reports
• Creative, with an eye for details
• Outgoing and people-oriented
• Motivator and team-builder
• Display initiative and commitment to professional values
• Candidates with less experience will be considered as Captain

Human Resources Department
28 Harbour Road,
Wanchai, Hong Kong.
Email: srhk.hr@stregis.com

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Personal data collected will be used for recruitment purpose only. Applicants not hearing from us within 6 weeks from the date of advertisement may consider their application unsuccessful.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 交通津貼 Transportation Allowance
• 膳食津貼 Meal Allowance
• 有薪婚假 Marriage Leave
• 生日假期 Birthday Leave

行業 Industry

• 酒店 / 賓館 Hotel / Hospitality

工作種類 Job Category

• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)
• 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)
• 餐飲 (侍應) Catering (Waiter / Waitress)
• 餐飲 (其他) Catering (Others)

工作地點 Location

• 灣仔 Wan Chai

Hilton Hotel

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

The Assistant Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. He / she will achieve these through the key strategies of planning, controlling, organizing and marketing. 

What will I be doing?  

As the Assistant Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: 

• Listen and respond spontaneously to questions asked by guests, team members and suppliers.  

• Find an immediate solution to precise and simple problems. 

• Know how to improvise during an emergency. 

• Learn lessons from difficult experiences to be proactive in area of competence. 

• A peacemaker who does everything to anticipate and respond to guest needs, arbitrate divergent interests and guarantee a friendly environment.  

• Respect the procedures, is punctual, has a good personal appearance and accomplishes tasks with precision. 

• Trustworthy and monitors the quality of personal work, taking responsibility for it.  

• Ensure that rules and procedures are respected, advising the people involved in any situation which could result in a lack of quality / security. 

• Open and asks for advice from others, conscious of his role in creating a good team image. 

• A team player who demonstrates flexibility in adapting to team constraints. 

• Respect others and their cultures, encouraging consensus building.  

• Open to ideas of others, receptive to those ideas and able to adapt an established way of working. 

• Enthusiastically propose and implement creative solutions in area of responsibility in order to stay ahead of the game. 

• Understand relevant OH&S legislations and their implications on the operation of the department and communicate to the team their responsibilities within OH&S. 

• Ensure that safe and healthy working practices are implemented at all times. 

• Understand and know how to anticipate the needs of guests, getting feedback from guests. 

• Agree to and implement actions to make improvements to customer service. 

• Positively deal with and learning from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. 

• Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during operation hours each day. 

• Uncover the major causes of satisfaction and dissatisfaction, ensuring that the information is communicated to the appropriate parties further up the hierarchy.  

• Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department. 

• Have detailed knowledge of departmental standards, explain these standards to the team and assess team members’ performance against these standards. 

• Monitor standards through regular standards review checks. 

• Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. 

• Implement and follow-through with improvements identified. 

• Plan, prioritize, organize and control the day-to-day operation. 

• Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the atrium, ensuring direct liaison with Group Leaders upon arrival. 

• Describe, assign and delegate duties and authority for the operation of the restaurant at all times. 

• Understand the situation in other departments and their implications for your own department. 

• Plan ahead and ensure adequate resources are available. 

• Manage the departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. 

• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. 

• Maintain in-depth technical knowledge and skills required for the job. 

• Participate in future menu changes with the F&B Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. 

• Attend and participate in regular F&B, operational and roster meetings. 

• Assist the F&B Manager with the preparation of events brochures and outlet promotions. 

• Identify, communicate and act on potential sales leads. 

• Create an environment where “everyone sells”. 

• Set higher objectives than in the past, for self and the team, improving actions taken in order to create more sales. 

• Use key monitors and financial targets to evaluate the department’s performance and make future plans. 

• Complete regular financial and operating reports, as required or requested by the F&B Manager. 

• Forecast potential revenues and costs. 

• Following company’s control procedures, controlling costs without compromising standards. 

• Analyze and explain any financial variance against plan. 

• Set-up and maintain the leave plans for the department. 

• Understand the goals of the hotel and the department’s role in achieving it. 

• Communicate to the team key information concerning the strategy of the company. 

• Keep the team up to date on departmental, hotel and company activities through regular communication, meetings and memos, including special events and promotions in the restaurant. 

• Understand the quantity and quality of people needed to operate the department. 

• Carry out selection interviews and make effective recruitment decisions. 

• Ensure that new recruits have all relevant information before commencing employment. 

• Ensure that standards training, and assessments are carried out. 

• Regularly review individual and team performance against objectives and provide feedback. 

• Develop and implement department training plans to meet business needs. 

• Review and evaluate all training activities. 

• Assign projects and missions to facilitate personal development and that of the team. 

• Adhere to the hotel’s security and emergency policies and procedures. 

• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 

• Carry out any other reasonable duties and responsibilities as assigned. 

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for? 

An Assistant Food & Beverage Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

• 2-4 years in a managerial position in a 4 / 5-star category hotel. 

• Familiar with computer systems. 

• Considerable skill in math and algebraic equations using percentages. 

• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect. 

• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. 

• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. 

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. 

• Diplomatic and shows enthusiasm and conviction that encourages guests to try new experiences. 

• Strong F&B and Conference & Banqueting operations knowledge and skills. 

• Strong leadership, people management and training skills. 

• Guest oriented and able to confidently build and exceed service standards. 

• Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. 

• Strong interpersonal skills and attention to details. 

• Key strengths (under the 9 competencies) in people management communication and planning. 

• Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. 

• Able to work under pressure and deal with stressful situations during busy periods. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

Hilton Hotel

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. 

The Director of Food & Beverage, under the general guidance and supervision of the Director of Operations and within limits of established Hilton hotel policies and procedure, and the Food & Beverage Manual, he / she will be fully responsible to establish all operation procedures. This role will take the necessary actions to guide managers in all activities and staff of the concerned department, establishing and maintaining the highest level of quality, training, motivation, etc., according to established guidelines. 

What will I be doing?  

As the Director of Food & Beverage, you will be responsible for performing the following tasks to the highest standards: 

• Determine operational policies and standards on all Food & Beverage matters at hotel level. 

• Establish standards of Food & Beverage sales, trends and inventories. 

• Recommend changes or innovations in policies, procedures and equipment. 

• Confer with the Management on reports, forecast budgets, policies and future planning. 

• Review price, sources of supply, Food & Beverage sales, trends and inventories. 

• Ensure top quality food and service to have complete guest satisfaction. 

• Inform the Management on sales, submit monthly financial statements and comments on the operation. 

• Ensure that goals are achieved as outlined in the profit budget. 

• Ensure that maximum departmental profit is achieved. 

• Ensure that the department operates within the budget. 

• Ensure that all licenses for the entire department is approved and available. 

• Oversee all supplies and services engaged by the department. 

• Meet purveyors to learn of new products or methods. 

• Ensure that training programs are available. 

• Ensure that all employees are trained to Hilton international standards. 

• Review departmental programs to ensure development of future departmental heads. 

• Review regular career paths with the General Manager and Director of Operations. 

• Ensure that the staff is highly disciplined, motivated, friendly and well mannered. 

• Ensure awareness of trends, practices and equipment in food and beverage preparation and service. 

• Aware of what the competition is doing the make sure price comparisons are up to date at all times. 

• Maintain the highest standard of personal professional image, conduct, knowledge and skills related to your job responsibilities. 

• Establish and maintain effective employee relations at all times. 

• Maintain professional business confidentiality. 

• Participate in or execute any other tasks that may be assigned by the Management within the scope of the company’s business. 

• Perform any other duties as assigned by the General Manager / Director of Operations 

• Ensure that Food & Beverage mission is established and instilled in all team members. 

• Carry out any other reasonable duties and responsibilities as assigned.  

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 

What are we looking for? 

A Director of Food & Beverage serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

• 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards. 

• Good command in English, both verbal and written to meet business needs.  

• Working knowledge of mathematics. 

• Familiar with computer systems. 

• Relevant knowledge of food and beverage. 

• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. 

• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. 

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. 

• Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills. 

• Strong leadership, people management and training skills. 

• Guest oriented and able to confidently build and exceed service standards. 

• Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. 

• Strong interpersonal skills and attention to details. 

• Key strengths (under the 9 competencies) in people management communication and planning.  

• Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. 

• Considerable skill in math and algebraic equations using percentages. 

• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect. 

• Able to work under pressure and deal with stressful situations during busy periods. 

• Able to walk, stand, and /or bend continuously to perform essential job functions. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

Resortlife Co., Ltd.

Job Description

Position Purpose

1.    Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations and ensuring maximum guest satisfaction in consistent with Standard, trough planning, organizing, directing and controlling the Food and Beverage Operation and administration.

2.    Develop the food and beverage strategy in order to provide innovative and exciting guest experiences that meet the business objectives.

3.    Eliminate or add items to list, utilizing experience and knowledge of facility operations. Inspects food service facilities to ensure that equipment and outlets meet TLR and local health laws.

4.    Analyze information concerning facility operation, such as daily food sales, guest projections, and labor costs to prepare budget and to maintain cost control of resort food and beverage operations, using and following standard business procedures. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

5.    Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Key responsibilities

1.    Oversee the management of restaurants, bars and outlets

2.    Oversee the management of catering operations

3.    Oversee the management of banquet operations

4.    Communicate regularly with food and beverage hosts and conduct effective host briefings

5.    Co-ordinate the organizational and administrative functions in all areas of the Food and Beverage Department to ensure delivery of the strategy and compliance with the hotel's standards.

6.    Provide a professional, advisory and executive support service to the Resident Manager and General Manager to assist in meeting strategic goals

7.    Ensure that each F & B outlet and banquet is managed successfully as profitable outlets.

8.    Ensure that each outlet is managed by a management Team (Outlet Manager – and Chef de Cuisine) who are accountable for their profitability.

9.    Set, in close conjunction with each Management team, annual operating budgets, which will form part of business plan.

10. Monitor the activities and trends of competitor hotels, restaurants and bars and keep up to date with international trends in order to ensure the competitive advantage of the hotel.

11. Monitor all cost and recommend / institute measures to control them.

12. Set and control with the General Manager, Resort Manager, Finance Controller and Director of Human resources and Training, any incentive scheme for the Outlet Management Team or other Food and Beverage Heads of Department.

13. Ensure that all the outlets and banquet is managed efficiently according to the established concept statement.

14. Ensure that all department operational Guideline are prepared and updated.

15. Present the F & B department on hotel’s Executive Committee.

16. Assist in recruiting and selecting F & B Heads of Department (Outlet / Assistant Manager) who are able to work within the Management Philosophy.

17. Monitor service and F & B standards in all outlets and banquets. To work with Outlet Manager, banquet and respective Chef de Cuisine to take corrective action where necessary.

18. Personally and frequently verify that guests in the hotel are receiving the best possible service available in order to make continuous improvement.

19. Handle guest complaints, request and inquiries on food, beverage and service.

20. Establish a rapport with guest maintaining good guest relationship and strive or maximum guest satisfaction.

21. Maintain all hotel records and forms as prescribed by hotel management and policies.

22. Identify market needs for both, hotel guests and the local market.

23. Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.

24. Ensure that all Outlet Management Teams and banquet Sales are fully aware of market needs and trends and that there product meet these requirements.

25. Plan and implement, with each Outlet Management Team and effective yearly Marketing Plan ensure maximum revenue and profits.

26. Respond any change in the F & B department function as dictated by the industry, company and hotel.

27. Maintain good relationship with colleagues and all other departments.

28. Have a complete understanding of the hotel’s host handbook and adhere to the regulations contain within.

29. Train and develop Outlet Heads so that they are able to operate independently within their outlet.

30. Ensure that each head of department plans and implement effective training programs for their respective hosts in conjunction with the Training Manager and Departmental trainers. To meet with departmental trainers on a Monthly basis.

31. Ensure that each head of department maximize productivity and morale within their respective departments and that they consistently maintain discipline following hotels guidelines and local legislation.

32. Conduct yearly performance appraisal.

33. Ensure that all hosts provide courteous and professional service.

34. Carry out any other reasonable duties and responsibilities as assigned.

35. Ensure a consistently high standard of personal hygiene and grooming as described by the hotel.

36. Be familiar with fire-procedures and safety matters and act accordingly in case of occurrence.

Note

Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards

Education

Diploma plus technical certificate or above in related field.

Experience

·            5 years related experience, including management experience, or an equivalent combination of education and experience

Essential Job Skills

·         Flexibility, imaginative, business minded, hard working and Energetic.

·         Must be team orientated

·         Must be able to demonstrate recent successes in a comparable position

Desirable Job Skills

Gain commitment to action from a range of people Entrepreneurial attitude and approach

Physical Requirements

·            Demonstrated ability to interact with customers, hosts and third parties that reflects highly on the hotel, the brand and the Company.

·            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

·            Problem solving, reasoning, motivating, organizational and training abilities.

·            Good Communication and writing skills

True Fame Ventures Limited

Job Description

Responsibilities

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

Requirements

• Resume and proven working experience as a Bartender
• Excellent knowledge of in mixing, garnishing and serving drinks
• Positive attitude and excellent communication skills
• Ability to keep the bar organized, stocked and clean
• Relevant training certificate

We offer an attractive remuneration package優厚薪酬待遇和福利.

• staff discounts員工折扣優惠
• competitive salary & tips優厚薪金加小費
• comprehensive medical plan醫療福利
• meal on duty包膳食
• global cross training全球在職培訓
• excellent career path良好工作晉升機會
• annual salary review年度待遇檢討

Interested individuals please apply with full resume with availability date, current and expected salary to Apply Now or call 2887 6202 to HR Dept.
 

有意申請者請在此按APPLY 申請或可 或可致電2887 6202與人事部聯絡 (請留下姓名和申請職位，以便回覆)。

Private Advertiser

Job Description

Main Responsibilities

• Oversee day-to-day restaurant operations, ensuring seamless service flow from open to close.

• Address guest concerns with professionalism, turning complaints into memorable service recoveries.

• Maintain high standards of cleanliness, hygiene, and staff presentation at all times.

• Coordinate closely with kitchen and bar teams to ensure smooth back-and-front-of-house integration.

• Partner with chefs to refresh menus, balancing authenticity with visual and taste appeal.

• Plan and implement effective marketing campaigns aimed at both local diners and tourists.

• Organize in-house events and promotions to attract new guests and retain loyal customers.

• Manage budgeting, inventory, cash flow, and cost control to maintain financial health.

• Lead recruitment, training, and performance supervision to uphold service excellence.

• Ensure full compliance with food safety, health regulations, and licensing laws.

• Foster a supportive and performance-driven work environment, offering coaching and growth opportunities.

• Monitor service quality and guest feedback proactively, acting quickly to resolve any issues.

Key Qualifications & Skills

• Bilingual fluency in Thai and English — both written and verbal.

• Strong grasp of budgeting, cost management, inventory control, and POS/ERP systems.

• Experience in F&B marketing, including event planning and brand promotion.

• Solid understanding of food safety standards, labor laws, and operational compliance.

• Confident, empathetic leader with excellent communication and team management skills.

• Attention to detail and creativity in menu planning, guest experience, and restaurant presentation.

• Solution-oriented, calm under pressure, and confident in managing operational challenges.

• Tech-comfortable — able to navigate scheduling, reporting, and operational software with ease.

Ami and Wood Ear

Job Description

Collaborating with the Restaurant Manager & Group Wine Director in managing a team of bartenders, you will work with an experienced service and sommelier team, to run a bar and restaurant at Alexandra House in Central.

You will assist the Restaurant Manager to manage both indoor and outdoor bar, endeavoring to maximize sales, identify business opportunities, create and maintain an energetic, dynamic vibe, and enhance customer loyalty.

Key Responsibilities

Sales & Financials

• Design and create signature cocktails;
• Build positive rapport with guests;
• Drive whisky, cocktail & beverage revenue in the bar and restaurant;
• Maintain spirit & beverage costs within budget;
• Build rapport with key suppliers and always check out on special offers and negotiate the best prices with suppliers;
• Review and analyze sales to ensure stock rotation and profitability remain within targets;
• Constantly review guest feedback and mystery shopper results, in order to plan and implement corrective action if needed, to ensure complete guest satisfaction;
• Make recommendations to guests on whiskies according to their preferences among 400 labels.

Supervision

• Manage team member to ensure smooth operation and provide first-class service to guests;
• Control and monitor the whisky and spirits orders to ensure the stock is at par level;
• Create and maintain an up-to-date whisky & cocktail menu to meet the market demands;
• Lead training for bar team and F&B team members on existing and new products, as well as selling techniques and any other necessary beverage training.

Qualifications & Experience Required

• To attain this position, you must have at least 3 years of experience in luxury bars / hotels / fine dining restaurants as Bar Supervisor;
• Experience in managing 200 whisky labels or above;
• Solid knowledge in whisky is a MUST;
• Extensive spirit, cocktail and beverage knowledge;
• Good command of written and spoken English.

We offer attractive remuneration package, employee benefits & staff caring items, which include:

• Straight Shift
• FIXED Sundays Off (except on festive dates)
• Competitive Salary with team-based tips sharing
• Public Holiday & 15 Annual Leave per year
• Meal and Transportation Allowance
• Discretionary Bonus
• Medical Benefits
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please E-mail to hrs@gd-group.hk or whatsapp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.ami-woodear.hk/

Personal data collected will be used for recruitment purposes only.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 晉升機會 Promotion
• 在職培訓 On-the-job training
• 侍產假 Paternity Leave

行業 Industry

• 保健 Health Care

工作種類 Job Category

• 餐飲 (客務) Catering (Guest Relations)
• 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 款待 / 酒店 (客戶關係) Hospitality / Hotel (Guest Relations)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 3 年或以上 / years or above

Central Group (Central Pattana Public Company Limited)

Job Description

Central World Co.,Ltd.

Job Description

The Salil Hotel Riverside - Bangkok

Job Description

Jia Group Holdings Limited

Job Description

What Will You Be Doing

• Making recommendations on food and wine pairings.
• Ensuring that the wine cellar is fully stocked.
• Informing guests on the variety of wines available.
• Complying with health and safety regulations.

What We Are Looking For:

• Good communication skills and fluent in English
• Strong wine knowledge and stock control and ability to develop and implement wine activities.
• Must be customer-service oriented and have excellent hospitality skill.
• Able to deliver fantastic service in a high-profile venue.
• Passionate about people and able to develop your team along with you.
• A high level of energy and a good team player
• Confident in running busy shifts.

 What we offer:

• 10 days Annual Leave
• Medical & Dental Insurance
• Staff Meals
• Performance Bonus
• Competitive Salary
• Staff Discount

HOUSE OF WISDOM CO., LTD.

Job Description

Food & Beverage - Creative

• Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.

• Creatives prepare and serve food and beverages to customers.

• Maintains the food setup and display, following the designated design standards.

• Food & Beverage Stock Control.

• Order from Food Delivery / Shop.

• Supporting operations team in organizing club house event such as monthly celebrations, annual event, and other events as assigned.

• Assist colleagues and member whenever necessary.
   

Giorgio Armani Hong Kong Ltd

Job Description

Responsibilities

• Prepare and serve beverages with precision, ensuring consistent flavor, presentation, and quality
• Cooperate with the bar team and FOH staff for smooth and efficient service during meal periods
• Uphold Armani brand standards, maintaining a positive attitude for a memorable guest experience
• Assist in managing bar inventory and collaborate with the Assistant Bar Manager for ordering and restocking supplies
• Ensure punctuality and reliability for all scheduled shifts
• Keep the bar area stocked, organized, and clean, focusing on preparation and presentation details
• Clean and maintain bar tools, glassware, and workspaces to the highest hygiene standard

Requirements

• Relevant certifications in hospitality, bartending, or mixology are preferred
• Minimum of 1-2 years of experience in a similar bartender role, preferably in a high-end or luxury establishment
• Experience in coffee preparation and coffee art is highly recommended
• Strong cocktail preparation skills, with knowledge of both classic and contemporary drinks
• Excellent customer service skills, with the ability to communicate effectively and professionally with both guests and colleagues
• High standards of personal grooming and appearance, reflecting the elegance and sophistication of the Armani brand
• Exceptional organizational skills, with a focus on maintaining cleanliness and hygiene
• Ability to work efficiently under pressure, especially during busy service periods
• Punctuality and reliability, with a strong work ethic and commitment to maintaining schedules
• Team-oriented mindset, with the ability to assist both the bar and dining area staff as needed
• Fluent in oral and written English is an advantage

We offer a comprehensive benefits package

• 8 dayoff per month
• 17 days Public Holiday
• 12-15 days Annual Leave
• Meal Allowance
• Discretionary Bonus
• Life and Medical Insurance
• Staff Purchase Discount
• Marriage Leave
• Maternity Leave
• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only. 

Cantina

Job Description

Peri

Job Description

Responsibilities:

• Oversee all aspects of the F&B department, including restaurants, bars, banquets, room service, and in-villa dining.

• Develop and implement innovative menus that align with the hotel's brand and target audience.

• Manage food and beverage inventory, ensuring cost control and efficient purchasing practices.

• Supervise F&B staff, fostering a positive and productive work environment.

• Monitor guest satisfaction through feedback analysis and implement improvements to enhance their dining experience.

• Collaborate with other departments, such as housekeeping, marketing, and events, to ensure seamless coordination and guest satisfaction.

• Stay informed about current industry trends and best practices in food and beverage operations.

Qualifications:

• Minimum 3 years of experience within the F&B industry, preferably in a hospitality industry.

• Strong understanding of food and beverage costing, inventory management, and operational procedures.

• Excellent communication, interpersonal, and leadership skills.

• Ability to multitask effectively and prioritize competing demands.

• Passion for food and beverage and a commitment to providing exceptional guest service.

• Proficient in MS Office Suite and hotel management software.

RSXYZ Public Company Limited

Job Description

Wine Selection and Service:
- Curate and maintain a comprehensive wine list that complements the menu and caters
to a diverse clientele.
- Serve wine professionally, following proper protocols and techniques.
- Knowledge of wine regions, grape varieties, vintages, and wine-making processes.
- Provide ongoing wine training and education to front-of-house staff to ensure proper
service.
- Drive wine sales by suggesting higher tier offerings and pairings.
- Balance priorities to individual guest needs with overall floor responsibilities.

Guest Service:
- Greet and engage guests, providing wine recommendations based on guest
preferences and food pairings.
- Ensure refined, enjoyable and personalized service for each guest.

Inventory and Stock Management:
- Monitor inventory levels of wine and tools.
- Place order requests and track deliveries to maintain sufficient stock levels.
- Ensure proper wine storage and rotation to preserve quality.
- Assist in receiving and organizing deliveries.

Maintaining Cleanliness and Presentation:
- Keep the wine cellar, storage areas, and service stations clean and organized.
- Maintain polished glassware and appropriate tools for professional service.

Handling Guest Concerns:
- Deal with difficult or unruly guests diplomatically and in accordance with establishment
policies.
- Know when to involve management or security if necessary.

Wine Program Innovation:
- Stay informed on industry trends, emerging regions, and new producers.
- Innovate the wine list by introducing seasonal selections, rare finds, personal favorites
etc.

Team Collaboration:
- Coordinate with barbacks, servers, and kitchen staff to ensure seamless operations.
- Communicate effectively with the team to coordinate tasks and prioritize duties.

The St. Regis Hong Kong

Job Description

Job Summary

• Coordinate with Restaurant Manager plans and actions to achieve improved operations, overcome deficiencies, and instigate necessary changes.
• Daily inspection of restaurant and readiness (aisle set-up, dining room set-up) according to standards.
• Regular inspection of all areas in order to direct work.
• Emphasis to be on sanitation and cleanliness.

Requirements

• Previous experience in an International 5-star hotel / Michelin Star restaurant
• Fluent in oral and written English
• Knowledgeable in P&L reports
• Creative, with an eye for details
• Outgoing and people-oriented
• Motivator and team-builder
• Display initiative and commitment to professional values
• Candidates with less experience will be considered as Captain

Human Resources Department
28 Harbour Road,
Wanchai, Hong Kong.
Email: srhk.hr@stregis.com

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Personal data collected will be used for recruitment purpose only. Applicants not hearing from us within 6 weeks from the date of advertisement may consider their application unsuccessful.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 交通津貼 Transportation Allowance
• 膳食津貼 Meal Allowance
• 有薪婚假 Marriage Leave
• 生日假期 Birthday Leave

行業 Industry

• 酒店 / 賓館 Hotel / Hospitality

工作種類 Job Category

• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)
• 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)
• 餐飲 (侍應) Catering (Waiter / Waitress)
• 餐飲 (其他) Catering (Others)

工作地點 Location

• 灣仔 Wan Chai

Courtyard North Pattaya

Job Description

POCKET ROCKET CO., LTD.

Job Description

About the role

We are seeking an experienced Bartender to join our vibrant and dynamic team at POCKET ROCKET CO., LTD. As a Bartender, you will be responsible for crafting innovative cocktails, providing exceptional guest experience, and contributing to the overall atmosphere and success of our establishment.

What you'll be doing

• Prepare and serve a variety of cocktails, mocktails, and other beverages to our guests

• Create unique and visually appealing drink recipes to enhance the guest experience

• Maintain a clean, organized, and well-stocked bar area

• Provide friendly, attentive, and professional service

• Assist with inventory management and ordering of bar supplies

• Comply with all relevant health, safety, and liquor licensing regulations

• Contribute to the overall team effort and provide support as needed

What we're looking for

• Minimum 2 years of experience as a Bartender or similar role in the hospitality industry

• Strong knowledge of classic and contemporary cocktail recipes, ingredients, and techniques

• Excellent guests service and engagement skills and the ability to work well in a fast-paced environment

• Proficiency in mixology, including the ability to create unique and innovative drink recipes

• Attention to detail, with a focus on maintaining a clean, organized, and well-stocked bar area

• Flexible and adaptable, with the ability to work evenings, weekends, and holidays as required

• Excellent communication and teamwork skills

What we offer

• Competitive compensation & benefits

• 50% Staff Discounts on food and beverages

• A vibrant and social work culture

• Ongoing training and support to enhance your skills

ABOUT US

Pocket Rocket is leading Asia’s new wave lifestyle hospitality.

We build standout concepts with bold flavor, strong character, and unforgettable energy.

Fueled by heart and driven by people, we create timeless memories.

OUR VISION

To lead Asia’s new wave of lifestyle dining — fun, fearless, and unforgettable.

OUR MISISON

We create restaurants people fall in love with — and never forget.

Marriott International

Job Description

Daluyon Beach and Mountain Resort

Job Description

Greet and interact with guests in a friendly and engaging manner. Prepare and serve drinks according to standard recipes and customer requests. Maintain cleanliness and organization of the bar area, including glassware, tools, and supplies. Maintain inventory and restock supplies as needed. Suggest drink options and up-sell premium products. Process payments accurately using the POS system. Comply with all sanitation, food safety, and liquor laws. Handle customer complaints or concerns professionally. Assist in bar setup and closing procedures. Support team members and coordinate with waitstaff as needed

AJX VENTURE SDN. BHD.

Job Description

• Lead and supervise the team during shifts.

• Train, guide, and motivate staff.

• Ensure cleanliness, safety, and quality of food and service.

• Handle customer complaints politely and efficiently.

• Help improve service quality and business performance.

• Prepare daily sales and expense reports.

• Arrange staff schedules and supervise floor operations.

• Keep accurate sales and financial records.

• Able to work on weekends, public holidays, and overtime if needed.

• Able to start work immediately will be an added advantage.

Responsibility

• Experience in F&B or hospitality in a supervisor/manager role.

• Strong leadership and communication skills.

• Good problem-solving and decision-making ability.

• Knowledge of food safety and hygiene.

• Can use Microsoft Word, Excel, and Google Sheets.

• Self-disciplined, responsible, and detail-oriented.

• Familiar with POS systems and report handling.

Benefits

• EPF / SOCSO / PCB

• Annual Leave & Replacement Leave

• Medical and Hospitalisation Leave

• Yearly Bonus

• Sales Incentive

• Overtime

• Accommodation Provided

• Training Provided

• Allowance Provided

• Staff Meal

Mandarin Oriental

Job Description

Mandarin Oriental

Job Description

BHIRAJ BURI GROUP

Job Description

The Off-Site Catering Business Development & Operations Manager is a pivotal role responsible for establishing and growing our new off-site catering business. The primary focus will be on securing and successfully executing our first international school catering contract, which will serve as a cornerstone for this new venture. This role encompasses the full spectrum of business development for all off-site catering opportunities, including both contract-based and event-driven services. The Manager will be responsible for strategic planning, client acquisition, proposal development, operational logistics for off-site events, financial management specific to this business unit, and ensuring exceptional service delivery that aligns with our brand standards. Strong entrepreneurial drive, sales acumen, operational expertise in off-site catering, and the ability to build lasting client relationships are essential for success in this role.

Key Responsibilities:

Off-Site Business Development & Sales

• Spearhead business development efforts to secure off-site catering contracts, with a primary focus on international schools in Y1.

• Identify, target, and pursue new off-site catering opportunities, including corporate events, private functions, and other potential contract clients.

• Develop and implement strategic sales plans and initiatives to achieve ambitious growth targets for the off-site catering business.

• Build and maintain a strong network of contacts within the target markets, particularly international schools and corporate clients.

• Prepare compelling proposals, presentations, and quotations tailored to client needs and budgets.

• Conduct site visits and client meetings to understand requirements and present our catering capabilities.

• Negotiate contracts and agreements to secure profitable business opportunities.

• Develop marketing materials and strategies specifically for the off-site catering business.

• International School Catering Contract Management

• Lead all aspects of securing and implementing our first international school catering contract, from initial negotiations to ongoing service delivery.

• Develop customized menus and service models that meet the specific needs and dietary requirements of the international school in collaboration with in-house teams.

• Establish efficient operational workflows and logistics for daily catering services at the school.

• Build strong relationships with key stakeholders within the international school administration.

• Ensure compliance with all relevant food safety, health, and nutritional guidelines for school catering.

• Off-Site Event & Catering Operations

• Plan and execute a wide range of off-site catering events (as required), ensuring seamless logistics and high-quality service delivery.

• Manage all off-site catering logistics, including transportation of food, equipment, and staff to various locations.

• Oversee the setup, service flow, and breakdown for off-site events, ensuring they meet quality standards and client expectations.

• Ensure all food and beverage requirements, staffing needs, and equipment logistics for off-site events are met efficiently.

• Troubleshoot any on-site issues that may arise during off-site events.

  Client & Stakeholder Coordination (Off-Site Focus)

• Serve as the primary point of contact for all off-site catering clients, from initial inquiry through event execution and post-event follow-up.

• Conduct site visits and detailed event briefings for off-site locations.

• Collaborate closely with the culinary team to design custom menus and service styles based on off-site client needs and logistical constraints.

• Maintain strong relationships with clients to ensure satisfaction and repeat business.

  Team Leadership (Off-Site Focus)

• Recruit, schedule, and supervise catering staff specifically for off-site events and potential long-term contracts (including school catering).

• Train team members on off-site service protocols, client interaction in diverse environments, and safety procedures for remote locations.

• Ensure adequate staffing levels for concurrent off-site events and potential daily school catering operations.

  Logistics & Resource Management (Off-Site Focus)

• Manage all logistics specific to off-site catering, including transportation, mobile kitchen operations (if applicable), equipment, setup materials, and inventory for off-site use.

• Work with external suppliers and vendors to coordinate timely delivery of rentals and goods to off-site locations.

• Monitor food safety practices during transportation and at off-site locations, ensuring all equipment is maintained and operational for off-site use.

  Financial & Administrative Duties (Off-Site Focus)

• Develop and manage budgets specifically for the off-site catering business unit and individual off-site events/contracts.

• Track expenses, prepare billing specific to off-site services, and coordinate with the finance team for accurate invoicing.

• Evaluate the financial performance of off-site events and contracts to ensure profitability.

• Analyze the success of business development efforts and identify areas for improvement in the off-site catering strategy.

• Qualifications (Revised)

• Bachelor’s degree in Hospitality Management, Business Administration, Sales & Marketing, Event Management, or a related field preferred.

• Minimum 5 years of direct experience in on- or off-site catering business development and operations, with a proven track record of securing new business and managing successful off-site events.

• Demonstrable experience in identifying, pursuing, and securing new business opportunities, particularly contract-based services.

• Specific experience in the educational sector, especially with international schools, is a significant advantage.

• Strong entrepreneurial drive, sales acumen, and negotiation skills.

• Excellent organizational, communication (both written and verbal), and presentation skills in Thai and English.

• Proven ability to manage complex off-site logistics and problem-solve in dynamic environments.

• Strong leadership skills with experience in recruiting, training, and managing off-site catering teams.

• Ability to multitask in a fast-paced environment and manage multiple off-site projects simultaneously.

• Financial literacy with experience in budgeting, cost control, and pricing for off-site catering services.

• Knowledge of food safety regulations and best practices for off-site food handling and transportation.

• Valid driver's license and willingness to travel to off-site locations.

Work location: BITEC (with frequent travel to off-site locations) Bangna

Marriott International

Job Description

Marriott International

Job Description

Ami and Wood Ear

Job Description

Collaborating with the Restaurant Manager & Group Wine Director in managing a team of bartenders, you will work with an experienced service and sommelier team, to run a bar and restaurant at Alexandra House in Central.

You will assist the Restaurant Manager to manage both indoor and outdoor bar, endeavoring to maximize sales, identify business opportunities, create and maintain an energetic, dynamic vibe, and enhance customer loyalty.

Key Responsibilities

Sales & Financials

• Design and create signature cocktails;

• Build positive rapport with guests;

• Drive whisky, cocktail & beverage revenue in the bar and restaurant;

• Maintain spirit & beverage costs within budget;

• Build rapport with key suppliers and always check out on special offers and negotiate the best prices with suppliers;

• Review and analyze sales to ensure stock rotation and profitability remain within targets;

• Constantly review guest feedback and mystery shopper results, in order to plan and implement corrective action if needed, to ensure complete guest satisfaction;

• Make recommendations to guests on whiskies according to their preferences among 400 labels.

Supervision

• Manage team member to ensure smooth operation and provide first-class service to guests;

• Control and monitor the whisky and spirits orders to ensure the stock is at par level;

• Create and maintain an up-to-date whisky & cocktail menu to meet the market demands;

• Lead training for bar team and F&B team members on existing and new products, as well as selling techniques and any other necessary beverage training.

Qualifications & Experience Required

• To attain this position, you must have at least 3 years of experience in luxury bars / hotels / fine dining restaurants as Bar Supervisor;

• Experience in managing 200 whisky labels or above;

• Solid knowledge in whisky is a MUST;

• Extensive spirit, cocktail and beverage knowledge;

• Good command of written and spoken English.

We offer attractive remuneration package, employee benefits & staff caring items, which include:

• Straight Shift

• FIXED Sundays Off (except on festive dates)

• Competitive Salary with team-based tips sharing

• Public Holiday & 15 Annual Leave per year

• Meal and Transportation Allowance

• Discretionary Bonus

• Medical Benefits

• Mandatory Provident Fund

• On-the-Job Training & Training Sponsorship

• Career Advancement Opportunities

• Staff Purchase Discounts

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 醫療津貼 Medical Insurance

• 牙科保險/福利 Dental Insurance

• 膳食津貼 Meal Allowance

• 員工折扣優惠 Staff Discount

• 晉升機會 Promotion

• 在職培訓 On-the-job training

• 侍產假 Paternity Leave

• 行業 Industry

  • 保健 Health Care

  工作種類 Job Category

  • 餐飲 (客務) Catering (Guest Relations)

  • 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)

  • 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)

  • 款待 / 酒店 (客戶關係) Hospitality / Hotel (Guest Relations)

  • 款待 / 酒店 (其他) Hospitality / Hotel (Others)

  工作地點 Location

  • 中環 Central

  經驗要求 Experience

  • 3 年或以上 / years or above

Marriott International

Job Description

Manila Marriott Hotel at Newport World Resorts

Job Description

Marriott International

Job Description

Mandarin Oriental

Job Description

Mandarin Oriental

Job Description

Mandarin Oriental

Job Description

Hotel Mandarine Regency

Job Description

Responsibilities

• When requested and necessary, to check and sign store requisitions and to ensure that the outlet operates within the budget by minimizing costs and expenditures without affecting the standard
• To check cleanliness of wine cellars and bars
• To be responsible for recommending, taking orders and serving wine and other beverages for VIP guests/functions and events in any outlet as per business demand
• To support other outlets on special/festive occasions
• To assist Le Normandie Restaurant Manager by covering occasional duties at the restaurant during his day off / leave period if necessary
• Covering occasional duties at the restaurant during his day off / leave period if necessary
• To organize yearly wine trips with wine suppliers
• To attend local as well as international events fares that are wine/beverage related
• To carry out any other reasonable requests as directed by your manager

Requirements

• Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
• Strong background in Michelin stars/Fine dining/5 stars luxury properties.
• Good knowledge in wine.
• Willing to work split shift.
• Willing to work the required number of hours, depending on business demand. 

Hotel Mandarine Regency

Job Description

Responsibilities

• To ensure efficient wine, liqueurs, spirits and drinks par stock level.
• Conduct regular wine trainings and sommelier meetings for staff.
• Ensure the wine list is up-to-date.
• Responsible for the general cleanliness and organization of cellars, bar and the restaurant. In charge of the perfect condition of the glasses washing area.
• Recommend guests the best possible and suitable wine to complement the food. Contribute to the daily food and beverage sales through suggestive selling.
• Serve all wine orders in a professional manner using the correct equipment and following the hotel standard procedures.
• Check on guest satisfaction on service, food and beverage quality.
• Record guest preference.

Requirements

• Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
• Strong background in Michelin stars/Fine dining/5 stars luxury properties.
• Willing to work split shift.
• Willing to work the required number of hours, depending on business demand. 

Hotel Mandarine Regency

Job Description

Responsibilities

• To follow instructions given by Beverage manager and his Assistant.
• To ensure the smooth operation of all bars.
• To ensure that bars are properly equipped, stocked and staffed.
• To ensure that the bars are always clean and all assets are properly maintained.
• To ensure that the standard of beverage service is maintained.
• To ensure that employees are well-trained.
• To report comments and suggestion from guests to Restaurant Manager.
• To assist Beverage Manager and Assistant for daily restaurant operation.

Requirements

• Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
• Strong background in Michelin stars/Fine dining/5 stars luxury properties.
• Willing to work split shift.
• Willing to work the required number of hours, depending on business demand. 

Bluewater Resorts

Job Description

Key Responsibilities:

• Team Management & Leadership: Lead and train the F&B team, ensuring high service standards and proper staffing. Conduct performance appraisals and foster a positive work environment.
• Guest Experience: Ensure excellent service, handle complaints, and maintain a clean and welcoming dining environment. Assist in event coordination for guest satisfaction.
• Operational Management: Oversee daily operations, ensure compliance with health and safety regulations, manage inventory, and collaborate on menu and promotional planning.
• Financial Performance: Control budgets, reduce waste, and track financial reports to meet sales targets and maximize profitability.
• Collaboration: Coordinate with kitchen, events, and sales teams to ensure smooth operations and promote F&B outlets.
• Quality Control: Ensure food and beverage quality, service procedures, and ambiance meet standards.
• Staff Training & Development: Provide training on service excellence and product knowledge while staying updated on industry trends to improve service quality.

Sheraton Cebu Mactan Resort

Job Description

Skillpower Services (Thailand) Co., Ltd.

Job Description

Job Description

• Oversee daily restaurant operations

• Manage restaurant staff and stocks

• Other daily administrative and operational tasks

Benefits and Compensation

• Salary 35,000 Baht per Month

• Social Security

• Lunch

Job Qualifications

• Female, aged between 20 – 45 years old

• Grade 9 education or higher

• 3 years of work experience in Restaurant Manager or higher

• Able to use Microsoft Office and Point of Sale (POS)

• Able to work according to schedule

Arbor

Job Description

Responsibilities:

• Assist in the daily operations of the restaurant

• Provide superior service to the guests

• Act as the communicator between kitchen, management and waiters/ waitresses

• Ensure that all dining staff are informed of the restaurant’s policies and are knowledgeable about daily specials and menu items

• Ensure the cleanliness of the restaurant and that tableware and silverware are properly in place and clean

Requirements:

• Form 5 or above

• At least 3 years’ relevant experience in Western restaurants, preferably in prestige hotels or clubs

• Presentable, customer service-oriented, pleasant personality and good communications skills

• Excellent guest interaction skills

• Self-organized and detail-oriented with strong sense of responsibility

• Good command of spoken English and Chinese

Applicants with less experience will be considered for the post of Captain.

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary

• Meal Allowance

• Discretionary Bonus

• Tips

• Medical & Dental Benefits

• 8 Days of Holiday per Month, 12 Days of Annual Leave, 14 Weeks of Maternity Leave and Paternity Leave

• Mandatory Provident Fund

• On-the-Job Training & Training Sponsorship

• Career Advancement Opportunities

• Staff Purchase Discounts

• Staff Resting Area

• Staff Activities such as our Christmas Party, Annual Dinner, etc.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work

• 醫療津貼 Medical Insurance

• 牙科保險/福利 Dental Insurance

• 表現獎金/ 勤工獎 Performance Bonus

• 膳食津貼 Meal Allowance

• 員工折扣優惠 Staff Discount

• 在職培訓 On-the-job training

• 行業 Industry

  • 食品及飲料 Food & Beverage

  工作種類 Job Category

  • 餐飲 (廚師) Catering (Chef / Cook)

  • 餐飲 (餐飲服務部) Catering (Food & Beverage)

  • 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)

  • 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)

  • 客戶服務 (客戶服務) Customer Service (Customer Service)

  工作地點 Location

  • 中環 Central

  經驗要求 Experience

  • 3 年或以上 / years or above

  學歷要求 Education

  • 中五 / 香港中學會考 F.5 / HKCEE

Arbor

Job Description

Responsibilities:

• Assist the Restaurant Manager in managing the restaurant and leading the team

• Provide training and coaching the dining team to provide superior service to the guests

• Ensure that all dining staff are informed of the restaurant’s policies, procedures and are knowledgeable about daily specials and menu items

• Maintain and develop positive rapport between guests

• Ensure the cleanliness of the restaurant and that tableware and silverware are properly in place and clean

Requirements:

• Diploma in Hospitality Management / Food and Beverages / Sales & Marketing or a related discipline

• Minimum 4 years’ relevant experience, including 3 years at supervisory level in Western / fine dining restaurants, preferably in prestige hotels or clubs

• Wine knowledge is preferred

• Presentable, customer service-oriented, pleasant personality and good communications skills

• Excellent interpersonal skills, people management skills and problem solving skills

• Self-organized and detail-oriented with strong sense of responsibility

• Good command of spoken English and Chinese

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary

• Meal Allowance

• Discretionary Bonus

• Tips

• Medical & Dental Benefits

• 8 Days of Holiday per Month, 12 Days of Annual Leave, 14 Weeks of Maternity Leave and Paternity Leave

• Mandatory Provident Fund

• On-the-Job Training & Training Sponsorship

• Career Advancement Opportunities

• Staff Purchase Discounts

• Staff Resting Area

• Staff Activities such as our Christmas Party, Annual Dinner, etc.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work

• 醫療津貼 Medical Insurance

• 牙科保險/福利 Dental Insurance

• 表現獎金/ 勤工獎 Performance Bonus

• 膳食津貼 Meal Allowance

• 員工折扣優惠 Staff Discount

• 在職培訓 On-the-job training

• 行業 Industry

  • 食品及飲料 Food & Beverage

  工作種類 Job Category

  • 餐飲 (廚師) Catering (Chef / Cook)

  • 餐飲 (餐飲服務部) Catering (Food & Beverage)

  • 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)

  • 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)

  • 客戶服務 (客戶服務) Customer Service (Customer Service)

  工作地點 Location

  • 中環 Central

  經驗要求 Experience

  • 4 年或以上 / years or above

  學歷要求 Education

  • 文憑 Diploma

Alila Hotels and Resorts

Job Description

Summary

A haven of relaxation infused with contemporary style, Alila SCBD Jakarta offers a vibrant escape for young urbanites and top executives alike. Nestled in the heart of Jakarta’s Financial District—adjacent to the Indonesia Stock Exchange—the hotel blends sophisticated hospitality with dynamic energy.

Guests enjoy a wealth of dining, entertainment, and leisure options, along with seamless access to leading corporate offices, world-class shopping, and premium entertainment venues. Whether for business or leisure, Alila SCBD Jakarta is the perfect urban sanctuary.

As a Bartender, you will ensure guests have an exceptional dining experience by providing outstanding service. Your primary responsibilities include crafting and serving beverages accurately while engaging positively with guests and servers in a friendly, efficient manner. At all times, you must be attentive to guests' needs, ensuring they feel welcome, comfortable, valued, and relaxed.

Qualifications:

• Minimum High School diploma in Hospitality or a related field.
• Prior experience as a Bar Attendant or in a guest service role.
• Self-motivated with an outgoing personality and strong communication skills.
• Fluency in Bahasa Indonesia and English.

Amorita Resort

Job Description

l Assigning Location: Puerto Princesa, Palawan

Job Scope:

l Responsible for the efficient and exceptional service of food and beverages, managing staff and maintaining high standards of quality. Also collaborate with vendors, handle inventory and strive to enhance overall guest satisfaction.

Qualification:

l Bachelor’s Degree in Hospitality, Food Management or any related field (preferred)

l Previous experience in food and beverage industry, with at least 2 years in supervisory role

l Proficiency in Restaurant Management software and Point of Sale system

l Computer Literate

l Excellent in communication, team management and leadership skills.

Filinvest Land Inc.

Job Description

Filinvest Hotel: Grafik Pine House Baguio (Hay Diner)

Responsible for overseeing the day-to-day operations of a restaurant, ensuring that customers are satisfied with their dining experience, and that the restaurant is running smoothly and efficiently. 

Key Function & Responsibilities 

1. Staff Management: The restaurant supervisor is responsible for supervising restaurant staff, including servers, chefs, and kitchen staff, ensuring that they are properly trained and providing excellent customer service.

2. Customer Service: The restaurant supervisor should ensure that customers are satisfied with their dining experience, handling any complaints or issues that arise and ensuring that the restaurant maintains a high level of customer service.

3. Operations Management: They are responsible for overseeing the day-to-day operations of the restaurant, ensuring that everything runs smoothly and efficiently.

4. Health and Safety: They should ensure that the restaurant is compliant with health and safety regulations, implementing appropriate measures to ensure a safe and hygienic environment for customers and staff.

5. Inventory Management: They should be responsible for managing inventory, ordering supplies, and ensuring that there is sufficient stock for restaurant operations.

6. Training and Development: They should be responsible for training and developing staff, ensuring that they have the necessary skills and knowledge to perform their roles effectively.

Qualifications

• Graduate of Hotel/Resort and Restaurant Management or any related course.

• With relevant training and certification in Food & Beverage service operations.

• Proven experience as a Restaurant Supervisor or in a similar leadership role in the F&B industry.

• Strong understanding of restaurant operations, food safety, and hygiene standards.

• Excellent leadership, interpersonal, and communication skills.

• Ability to lead, train, and motivate a team in a fast-paced environment.

• Customer-focused with a strong commitment to service excellence.

• Proficient in POS systems and basic restaurant administration (e.g., inventory, scheduling, reports).

• Good problem-solving skills and the ability to make quick decisions under pressure.

• Flexible and willing to work on shifting schedules, including weekends and holidays.

• Must be willing to work in Baguio City.

Marriott International

Job Description

Marriott International

Job Description