General Manager - Mott 32 Restaurant

JOB PURPOSE

We aim to bring a fresh twist on and new life to dining and nightlife experiences. Our point of view is informed and refined, and our restaurants, like our hotels, vibrate with the social energy of our time. Core to the experience of The Standard Bangkok Mahanakhon, is our food and drink offerings aiming to broaden people’s horizons while engaging and intriguing our communities.

Throughout the restaurant you create unique experiences for guests going above and beyond for them to have extraordinary experiences. 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.

• 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.

• 2-3 years in General Manager position, ideally with stand-alone restaurant or franchise experience.

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

• 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 services.

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

• 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.

• 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.

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

• 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.