YOTEL Bangkok Sukhumvit

- Completes assigned work orders for general repair within assigned time frame in order to achieve the upmost operational efficiency of the hotel, its safety, and its equipment.
- Performs systematic checks and inspections to aid in the upkeep of the hotel and assists in the established proactive maintenance program in order to prevent malfunctions, breakdowns and general.
- Immediately and courteously responds to guests needs in order to repair and/or resolve room maintenance requests and problems as they arise.
- Maintains tools, workspaces and equipment in safe, secure and good condition in order to reduce accidents and to prolong their use.
- Repairs and/or changes room locks for the security of hotel and guests.
- Adjusts and repairs electronic problems on hotel equipment, including televisions, HVAC units, etc.
- Assists department in maintaining safety equipment and emergency procedures for the safety of all guests and associates.
- Provides assistance to other employees and departments to contribute to the best overall performance of the department and hotel.
- Maintains a friendly, cheerful and courteous manner at all times and ensures exhibits the YOTEL values whilst interacting with guests and crew.
- All other duties as assigned, requested or deemed necessary by the Chief Engineer.

A Bar Supervisor is responsible to manage the bar operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals
Adhere to local regulations concerning health, safety or other compliance requirements as well as brand standards and local policies and procedures

- Ensure that all areas of Food & Beverage are maintained to high standard of cleanliness and that the atmosphere is welcoming.
- All Food & Beverage Crew are expected to engage with our guests providing the highest quality of service.
- Knowledge of food/drink menus, as well as the services on offer at the hotel.
- Where applicable:
o Prepares and cooks to order foods requiring short and broader preparation time.
o May produce food and serve customers at an a la carte or may operate a grill station.
o Prepares food in accordance with current food safety policy and procedures corporate standards, guidelines and regulations to ensure high-quality food service is provided.
o Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
- All Food & Beverage Crew will be required to support other departments within the hotel, this is not limited to supporting the Stewarding & Cooks but will also require support of Mission Control and Cabin.
- Due to the nature of the role, food hygiene and health & safety compliance is of upmost importance. All policies and procedures must always be adhered to.
- Maintain comprehensive knowledge of standard Food & Beverage procedures, special promotions and packages.
- Perform tasks as assigned by the Food & Beverage Manager, Food & Beverage Supervisors, Duty Managers or General Manager.

- Ensure smooth running of F&B departments/outlets on a day-to-day basis with effective communication within and between departments
- Actively seek ways to improve the operation, agree and implement any resulting actions. This should be done in conjunction with leading continual use of guest feedback that is received.
- To direct all activities of the F&B departments to maintain and improve productivity, food and drink quality, service and merchandising to increase volume, sales and profits in accordance with the hotel?s budget and business goals
- Ensure effective management of payroll costs for F&B departments, in line with budget.
- Ensure management presence and peak times to support the team and liaise with guests
- Monitor that rosters are appropriate for the requirements of the operations of the department.
- Reviewing constantly that all operational tasks are being dealt with efficiently and in a professional manner and that all work is undertaken in compliance with all Standard Operating Procedures, Legislation and Codes of Practice.
- Foster close relationships with all hotel departments, to maintain operational efficiency during peak periods.
- Full operational knowledge of all F&B standard operating procedures (SOPs). This is to ensure the F&B Manager can lead by example and support the department operationally during peak periods and/or challenging staffing levels
- Lead the Cultural Programming and Events Coordinator to ensure that appropriate activity is taking place within the hotel, which supports the increase in revenue and footfall.
- Identify top performers and team members with the greatest potential and ensure that they have a targeted development plan to combine with succession planning, with the aim of having them ready for the next stage of their development when the opportunity arises
- Promote team member engagement
- Implement company policies and procedures with the support of HR, where necessary and in line with Company standards.
- Oversee the Recruitment and onboarding process for the departments, driving the efficient replacement of departing team members, and work to establish a ?talent bank? to ensure a rolling recruitment strategy to drive down the ?time to recruit? statistics for the department
- Assist in setting and achieving the food & beverage budget. This will be achieved by having comprehensive understanding of the department P&L, payroll and supplier costs. All overspends will need to be justified coherently to the General Manager with tangible evidence as to why this overspend took place.
- Cash Handling Procedures and cashiering standards must be adhered to. F&B Manager must ensure all discrepancies are investigated in accordance to the company SOPs and, where required further action taken.
- Analyses departmental financial reports and takes corrective action and follow-up.
- To control all operating, beverage and labor costs and recommend changes in order to keep costs in budgeted levels.
- To positively promote sales awareness within the department and maximize sales opportunities. Be aware of local events, competition and seasonal fluctuations to help in planning sales activities.
- Ensure that Licensing Laws are adhered to by all Food and Beverage departments/outlets. Will also act as Designated Personal License Holder (DPL) for the hotel.
- Ensure that departmental meetings occur on regular basis and cover appropriate topics to ensure the team is driving forward with the department/hotel strategy.
- Assist in any emergency and evacuation procedures in line with the hotel emergency plans.
- To ensure all Company health and safety requirements are met consistently and that the F&B team is aware of their obligations. It is the responsibility of the F&B Manager to ensure our team members and guests are in a safe environment at all times.
- The Food & Beverage Manager is always expected to lead by example and ensure appearance and presentation of themselves, and the Food & Beverag

- Greet and assist all guests entering the hotel, checking in at the Kiosks or Front Office, and checking or retrieving their luggage.
- Deliver unparalleled service above and beyond the norm to exceed customer expectations.
- Solicit and communicate guest feedback for continuous improvement.
- Own all customer complaints and issues and seek immediate resolve.
- Always extend professionalism and courtesy to fellow crew members and customers.
- Attend pre-shift meeting and be current on all in-house events and citywide attractions.
- Demonstrate self-confidence, energy and enthusiasm at all times.
- Provide and assist guests with information on the area, directions, taxi, general services, etc. that enhances the YOTEL guest experience.
- Ensure thorough knowledge of emergency procedures.
- Maintain absolute cleanliness and ordinance of Front Desk, Lobby, and the Front Entrance of the hotel.
- Answer all phone calls promptly and knowledgeably, always ensuring to provide complete and accurate information.
- Conduct pre-assignment of hotel rooms, which include VIPS, repeat guests, all packages, and any special requests.
- Open, secure, and balance out daily shift bank which involves counting and verifying cash, check, and credit card transactions occurring while on duty.
- Learn the Hotel night audit systems and perform respective duties when scheduled to work the night audit shift.
- Ensure thorough knowledge of safety and emergency procedures.
- Perform audit balances and prepares all work for audit in an orderly fashion.
- Respect the privacy and maintain confidentiality of guest information.
- Maintain comprehensive knowledge of standard reservation procedures, special promotions and packages.
- Perform tasks as assigned by the Front Office Manager, Duty Manager, or General Manager.

- Manage the Front Office desk in all areas of responsibility while maintaining a positive attitude at all times.
- Greet and acknowledge all guests in a warm and friendly manner while remaining calm with demanding guests.
- Execute guest cabin moves as needed and communicate such to Executive Housekeeper and/or Housekeeping Supervisors.
- Learn the Hotel night audit systems and perform respective duties when scheduled to work the night audit shift.
- Solicit and communicate guest feedback for continuous improvement.
- Own customer complaints and issues and empower oneself to seek immediate resolve.
- Ensure timely follow up on matters involving other departments and communicate back to guests.
- Demonstrate self-confidence, energy and enthusiasm at all times.
- Extend professionalism and courtesy to crew members and customers at all times.
- Attend pre-shift meetings and be current on all in-house events and citywide attractions.
- Attend Front Office meetings and actively participate and lead.
- To ensure front office and surrounding are clean and tidy for welcome experience.
- Perform tasks as assigned by the Front Office Manager and Senior Managers.
- Provide and assist guests with general services and information that enhances the YOTEL guest experience.
- Maintain current listings of area attractions, activities and transportation timetables.
- Maintain and ensure awareness of the hotel information including any outlet hours of operation and upcoming events.
- Ensure thorough knowledge of safety and emergency procedures.
- Maintain absolute cleanliness and ordinance of all areas and displays at Front Office.
- Ensure cash transactions are in full compliance with standard operating procedures and exercise great care in each instance.
- Ensure that all check cashing and credit policies are followed.
- Lead and cover the shift in the absence of Front Office Manager ensuring Front Office Crew is performing as per YOTEL standards.
- Lead the Front Office Crew members by example and motivate them.
- Perform other tasks assigned by the Front Office Manager or the authorized positions.

- Hotel cleaner and gardener.

- Hotel room maker.
- Public area cleaner support.

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- Hotel stewarding.
- Kitchen support.

- Assisting the senior chefs in menu planning and food preparation.
- Ensuring that quality standards are met in every dish that is prepared.
- Maintaining a clean and organized kitchen, including proper sanitation and food safety practices.
- Managing inventory and ordering supplies as needed.
- Training and supervising junior kitchen staff members.
- Overseeing the preparation and plating or dished during service hours.
- Adjusting recipes as needed to meet dietary restrictions or customer preferences.
- Communicating effectively with other staff members to ensure smooth operations in the kitchen.
- Constantly striving to improve skills and knowledge by attending training sessions and researching culinary trends.
- Working closely with the Finance & Accounting team for ingredients in store and purchasing request.