TASTORIA Collection Hotel Sukhumvit Bangkok

- ดูแลงานด้านบัญชี ทั้งระบบ
- ปิดงบประจำเดือน/ ปี
- ดูแลงานด้านจัดซื้อ, Income , AP และ AR

Financial Operations & General Ledger
- Oversee daily accounting functions, including Accounts Payable (AP), Accounts Receivable (AR), General Ledger (GL), and Income Audit.
- Prepare monthly financial statements, P&L (Profit & Loss) reports, Balance Sheets, and Cash Flow statements.
Taxation & Compliance
- Manage and review tax computations and filings, including Value Added Tax (VAT), Withholding Tax, and other statutory requirements.
- Coordinate and liaise with external auditors, the Revenue Department, and other statutory bodies.
Budgeting & Internal Control
- Assist the Financial Controller or Management in preparing annual hotel budgets and financial forecasting
- Implement and maintain robust internal financial controls to prevent discrepancies, errors, or fraud

- Sourcing/selected suppliers for quotations / tender process.
- Establish the suppliers list.
- Compares prices, specifications, and delivery dates in order to determine the best bid among potential suppliers.
- Contacts suppliers in order to schedule or expedite deliveries and to resolve shortages, missed or late deliveries, and other problems.
- Prepares purchase orders and send copies to suppliers and to departments originating requests.

- Achievement of budgeted food sales, beverage sales, labour costs and profitability.
- Telemarketing to previous clients to inquire about possible future bookings.
- Development and maintenance of all department control procedures.
- Completion of monthly forecast.
- To assist in menu planning and pricing.

- Luggage Handling: Transport guest luggage to and from guestrooms, vehicles, and storage areas efficiently and safely.
- Guest Welcome & Escort: Greet guests warmly upon arrival, escort them to the reception, and guide them to their assigned rooms.
- Delivery Services: Deliver packages, mail, messages, faxes, and newspapers directly to guestrooms promptly.
- Lobby Maintenance: Keep the driveway, entrance, and main lobby areas clean, orderly, and clear of obstructions.
- Transportation Assistance: Coordinate and hail taxis, assist with valet parking, and help load/unload guest vehicles.

Operations Management
- Oversee daily operations of the Front Desk, Concierge, and Guest Service teams.
- Handle guest complaints and escalation issues promptly and professionally to ensure total satisfaction.
- Maintain high standards of cleanliness, safety, and visual appearance in the lobby and front office areas.
Team Leadership & Development
- Recruit, train, and mentor Front Office staff to deliver luxury/standard service standards
- Conduct regular performance reviews and provide constructive feedback to team members.
Administration & Communication
- Prepare daily/weekly reports on occupancy, guest feedback, and operational metrics for senior management.
- Coordinate closely with Housekeeping and Engineering to ensure room readiness and resolve maintenance issues quickly.

Minimum Requirements:
- At least Bachelor degree in any field
- At least 5 years experience in housekeeping management in one of in international hotels with evidence of track record of achievements
- Strong in inter-personality and leadership skill

- Assist the outlet chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.
- Maintain the hotels cuisine concepts and standards for food preparation and presentation.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, and etc. Maintain the basic food safety and sanitation in accordance with the company policies.

- Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
- Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.

- Gaining a clear understanding of customers' businesses and requirements
- Making accurate, rapid cost calculations, and providing customers with quotations
- Maintaining customer records
- Keeping records of visits and sales
- Keeping records of sales targets and actual figures and compiling them into reports for management