Directly responsible for the Restaurants area, ensuring a smooth running, profitable operation within the framework of the Hotel. • Achieve departmental Budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure. • To be responsible for all accounting and billing procedures in the outlets. • To ensure the awareness & enforcement of all S.O.P. • Enforce operational Standards that are periodically reviewed & updated. • To develop & execute plans and actions for the marketing of the outlet. • To develop and implement Associate & Supervisor training plans on a quarterly basis in conjunction with HOD. • To train Supervisors and subordinate in effective and the correct process of progressive discipline. • Motivates outlet teams to be seen as a cohesive unit at all times • Ensure that team members report to work as scheduled • Meetings – Attends or holds the following meetings on a regular basis: - Daily Outlet briefings - F&B briefing with F&B Management - Monthly F&B Meeting - Staff Meetings of the respective outlet • To be responsible for maintaining outlet safety and sanitation standards at all time • Responsible for Roster, update leave and other related functions • Perform other duties as assigned by HOD • Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. • Performs other duties as may be assigned.

- Cambodian, Male. - Experience at least 5 years. - Must be fluent in English other language is advantage. - Proficient at computer skills. - Hold Bachelor in Tourism and Hospitality or equivalent. - Resourceful, flexible, creative; meticulous, serious, sociable and friendly. - Comprehensive knowledge of food & beverage operations including; service standards, table presentation, menu concepts, inventory control and cost control. - Ability to create innovative food and beverage promotions. - Have strong communication and interpersonal skills. - Good at Restaurant Management, Staff Empowering and Problem Solving. - Ability to lead, supervise and motivate team. - Strong service standard skills. - Ability to multi task and mange time effectively. - Good organizational skills.