1. To performs his function within the framework defined by the FBM, the hotel’s policies & procedures and following the country’s laws and regulations 2. To supervise the Outlet as an independently profitable unit and set performance standards for guest services 3. To maintain the highest standard of service in acordance to the hotel policy and procedure. 4. To manage the outlet as a separate profit center assuming responsibilities for all revenues and expenses 5. To maximize profitability in the outlet by increasing turnover (revenues & covers) as a first priority and controlling costs as a second priority 6. To ensure that all staffs are well trained of menus products food & beverage, service standards & procedures, disciplinary and report to FBM of empprovement 7. To assist in the building of an efficient team of employees by taking an active interest in their welfare and development 8. To take charge of operation efficiency of the outlet while on absent of FBM

Qualification : Minimum High School graduated or vocational school certificate or higher in hospitality and tourism is an advantage. Working Experiences : At least has got 4 years include 1 year as supervisor experienced in hotel restaurant operation. Specific Skill Requires : Ability to speak and write English fluently and other third language preferable Japanese or France is another advantage. Ability to use computer in MS Word & MS Excell. Ability to train and lead subordinates to excellent in hotel rules and regulations, department standard operation, product knowledge, quality service, selling techniques and sales increase.