Angsana Laguna Phuket Hotels

1. Greet function organizers on arrival and ensure that their requests are dealt with
2. Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
3. Ensure the details on the event order are delivered
4. Follow up problems which may arise from event orders and room allocations and rectify as soon as possible
5. Maintain master file of banquet functions
6. Oversee all service ,banquet set-ups, meeting room set-ups, cocktail party set-ups
7. Ensure rooms, quality of food and final set up are inspected regularly
8. Ensure all equipment requests are fulfilled
9. Develop Standards & Procedures, in keeping with the hotel policies and procedures.
10. Ensure all the staff carry out the tasks according to the S&P
11. Manage the maintenance of equipment
12. Control stock and monitor stock security procedures
13. .Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met
14. Provide guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities
15. Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations
16. Liase with the Kitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that the operation runs smoothly in areas of joint responsibility
17. Prepare duty rosters, and implement vacation and public holiday schedules.
18. Assist in the planning and execution of promotional activities as directed
19. Maximize revenue in the outlet by implementing up selling procedures
20. Monitor and control the financial performance of the outlet controlling costs and expenses.
21. Participate in the preparation of the outlet’s annual Departmental budget as directed.
22. Direct and control all subordinate associate to ensure that all day to day operational matters are handled on time and guest expectations are met
23. Provide guidance and assistance to the outlet employees helping them in the execution of their duties and responsibilities
24. Oversee the service standards in the outlet ensuring that they conform to the requisite standards and meet or exceed customer expectations
25. Liase with the Kitchen, Stewarding, Bars, Housekeeping and Engineering to ensure that the operation runs smoothly in areas of joint responsibility
26. Prepare duty rosters, and implement vacation and public holiday schedules.
27. Assist in the planning and execution of promotional activities as directed
28. Maximize revenue in the outlet by implementing up selling procedures
29. Monitor and control the financial performance of the outlet controlling costs and expenses.
30. Participate in the preparation of the outlet’s annual Departmental budget as directed.

Key Responsibilities:
-Manage all restaurant operations, ensuring smooth service and high guest satisfaction.
-Lead, motivate, and train the service team to deliver exceptional dining experiences.
-Monitor and manage costs, inventories, and budgets efficiently.
-Ensure compliance with health, safety, and sanitation regulations.
-Handle guest feedback professionally and promptly resolve any issues.
-Coordinate with the kitchen, bar, and other departments to maintain excellent service flow.
Requirements:
-Proven experience as a Restaurant Manager or Assistant Manager in a hotel or upscale dining environment.
-Strong leadership and interpersonal skills with a hands-on approach.
-Excellent communication in English (additional languages a plus).
-Knowledge of POS systems, budgeting, and cost control.
-Flexibility to work on shifts, weekends, and holidays.
-Degree or diploma in hospitality or a related field is preferred.

Job Description
1. Utilizes budgets to understand financial objectives.
2. Maintains a positive cost management index for beverage operations.
3. Develops and executes a comprehensive Bar programme leveraging knowledge of mixology and entertainment concepts to create a memorable and unique customer experience.
4. Develops sales and marketing goals and strategies, business positioning of the bars, and ensures alignment with the hotel business strategy.
5. Executes the sales strategy and ensures that goals are met.
6. Assesses market position and recommends product and service needs and changes necessary to meet sales and marketing objectives consistent with hotel goals.
7. Directs and manages sales to maximize profits.
8. Develops and implements marketing policies, plans and procedures for the bars.
9. Implements new beverage concepts and promotions for the restaurant outlets and bar/lounges.
10. Benchmarks the competition and is aware of competitive promotions and strategies.
11. Makes sure that all subordinates know about each month’s target of sales and work together to achieve the set target.
12. Participates in the development of department's capital expenditure goals and manages projects as needed.
13. Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory
14. Monitors adherence to all liquor control policies and procedures, ensuring compliance with local laws and regulations.
15. Implements agreed upon beverage policy and procedures throughout the hotel.
16. Verifies compliance with all beverage policies in the outlets set by the brand as a minimum standard.
17. Is accountable for all bars to be in compliance of food handling and sanitation standards.
18. Produces monthly cleanliness and maintenance reports for all bars throughout the hotel.
19. Manages inventories according to budget and business levels.
20. Communicates critical information to all bar teams, as well as outlet managers, regarding events, and makes necessary arrangements for proper beverage to be available during events.
21. Liaises with the kitchen, stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
22. Attends meetings as needed i.e. daily briefing of F&B and department Head meeting, project meetings, etc.
23. Assists in monitoring and controlling the hotel’s Glassware / OE inventory and participates in inventory taking
24. Prepares monthly training and training reports

Job Purpose:
1. Assist the Front Office Manager to direct and co-ordinates all subordinate Front Office staff to ensure that all day to day operational matters, emergencies, service recovery, room assignments are handled on time and guest expectations are met.
2. Co-ordinates with Housekeeping to ensure that rooms are serviced according to guest requirements and vacant rooms are cleaned according to arrival schedules.
3. Controls the maintenance and updating of guest history files and disbursement of relevant information ensuring guest requests and preferences are implemented whenever possible.
4. Ensures accurate and up to date information is available including F&B promotions, spa promotions, housekeeping services, guest’s activities, tours and sightseeing, and makes the necessary bookings.
5. Ensures that all guest billing procedures are handled correctly, minimizing rebates. Liaises closely with Finance Department to ensure that cash, credit card, credit procedures and other transactions are properly carried out.
6. Liaises with the transportation company to ensure efficient guest transfers.
7. Ensures that employees are selected, trained, evaluated, and rewarded in compliance with existing employee management systems.
8. Coaches, counsels, disciplines and develops subordinate employees.
9. Review arrival information on a daily basis, VIPs, regular guests, loyalty members, long staying guest, groups, special requests etc. Follow up with relevant departments.
10. Ensure Front Office personnel handle guest registration efficiently, promptly and courteously.
11. Liaises closely with Sales & Marketing to ensure that requests for group, inspection, VIPs are met.
12. Ensure that department meet the targets for training hours, online reviews, surveys, all audits, membership enrollments, staff recognitions and financial results.
13. Seek opportunities to continually improve guest service, develop rapport to offer personalized service.
14. Encourage team and maintain working environment within and inter-department with positive energy.
15. Ensure and encourage team for awareness of safety and security, cleanliness, staff grooming and uniform.
16. Responsible for all Front Office areas in the absence of the Front Office Manager.
17. Carry out other tasks as directed by Front Office Manager.

1. Acts as Hotel Ambassador; presentable and active in highly visible Areas and happenings around the resort.
2. Direct and co-ordinates all subordinate Guest Experience team and other departments to ensure that all day to day operational matters, emergencies, service recovery, room assignments are handled on time and guest expectations are met.
3. Build rapport with all in-house guests and maintains interaction in order to facilitate guest recognition and obtain specific individual needs, likes and dislikes in order to maintain guest history files. Update all the guest preferences in the Opera system and make sure that any related departments follow up accordingly.
4. Spot Check Daily Arrival and Stay over rooms and all outlets set ups as per standards. Co-ordinates with Housekeeping to ensure that rooms are serviced according to guest requirements and vacant rooms are cleaned according to arrival schedules.
5. Ensure that the guest leaves the hotel with total satisfaction and, if there is any unsatisfactory incident, Hotel Manager or General Manager, has met the guest to solve the problem and apologize to the guest personally.
6. Working with Food and Beverage Teams for all special events and occasions.
7. Act as hotel champion for loyalty program, including ALL Accor Live Limitless, withBanyan and Sanctuary members. Ensure that operations team are aware and deliver benefits to recognize guest’s status.
8. Controls the maintenance and updating of guest history files and disbursement of relevant information ensuring guest requests and preferences are implemented whenever possible.
9. Ensures accurate and up to date information is available including F&B promotions, spa promotions, housekeeping services, guest’s activities, tours and sightseeing, and makes the necessary bookings.
10. Ensures that employees are selected, trained, evaluated, and rewarded in compliance with existing employee management systems.
11. Coaches, counsels, disciplines and develops subordinate employee s.
12. Review arrival information on a daily basis, VIPs, regular guests, loyalty members, long staying guest, groups, special requests etc. Follow up with relevant departments.
13. Seek opportunities to continually improve guest service, develop rapport to offer personalized service.
14. Encourage team and maintain working environment within and inter-department with positive energy.
15. Ensure and encourage team for awareness of safety and security, cleanliness, staff grooming and uniform.
16. Responsible for all Front Office areas in the absence of the Villa Manager.
17. Carry out other tasks as directed by Director of Rooms, Front Office Manager.

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Key Responsibilities:
-Lead end-to-end event management from concept to completion
-Liaise with clients to understand their vision and exceed expectations
-Collaborate with F&B, Marketing, and Operations teams
-Manage event budgets and timelines efficiently
-Ensure compliance with safety and brand standards
-5+ years of experience in event planning or hospitality
-Strong leadership and communication skills
-Detail-oriented with excellent organizational abilities
-Creative thinker with a can-do attitude
-Ability to manage multiple projects in a fast-paced environment