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Job Objectives

To lead and manage the Test Kitchen through two primary functions

• Operational Excellence – Responsible for daily operations of Test Kitchen, ensuring that all areas within the Test Kitchen are properly managed in a structured and professional manner. You will assist the Director of Operations/School Director in order to achieve the optimum performance of the Test Kitchen.
• Business Development & Commercial Growth – driving revenue, tenant performance, profitability, brand visibility, and strategic expansion.

PRIMARY RESPONSIBILITIES ON OPERATIONS LEADERSHIP:

• Daily Operations Management:
  • Oversee daily Test Kitchen operations ensuring structured and professional management.
  • Maintain high visibility during peak service periods.
  • Conduct daily briefings and debriefings for assigned functions.
  • Organize and supervise event operations and BEO execution.
  • Complete BEO documentation and collect information from Sales Coordinator on time.
  • Ensure POS forms are completed and B2B transactions recorded.
  • Send daily revenue reports and share targets with the team.
  • Conduct weekly F&B and BEO meetings.
  • Present F&B updates during HOD meetings.
  • Ensure all operational activities align with Director of Operations’/School Director’s direction.
• Service, Quality & Guest Experience:
  • Establish and enforce food and beverage quality standards.
  • Ensure staff follow standard operating procedures (SOP).
  • Provide outstanding customer service and ensure customer satisfaction.
  • Monitor guest feedback (service, products, promotions, reviews) and implement improvements.
  • Ensure staff grooming standards and daily checklist implementation.
  • Ensure cleanliness, safety, and organization of the facility.
  • Inspect physical condition of furniture and decorations; coordinate with Engineering for rectification
• Financial & Cost Control:
  • Manage purchasing and inventory planning to ensure menu availability and minimize stock-outs.
  • Assist in annual budget preparation and expense management.
  • Review and control weekly payroll and overtime in line with budget.
  • Follow F&B cost and cashiering control procedures.
  • Control requisition points and par stock levels (food, beverage, bar, guest supplies).
  • Assist in inventory management and cost control while maintaining quality
• People Management & Development:
  • Assist in hiring, training, coaching, counseling, and disciplining employees.
  • Coach supervisors, captains, baristas, and waiters effectively.
  • Conduct structured team meetings for operational alignment.
  • Develop performance mindset toward revenue and cover targets.
  • Set clear daily revenue objectives for team members.
  • Set development plans and projects for supervisors and high-potential team members.
  • Organize and oversee all departmental training activities.
  • Communicate openly with service personnel and ensure alignment.
  • Support continuous learning through Individual Development Plans (IDP).

PRIMARY RESPONSIBILITIES ON BUSINESS DEVELOPMENT & REVENUE GROWTH:

• Revenue Optimization and Commercial Performance
  • Review daily revenue and set performance objectives.
  • Analyze key business indicators and competitive trends.
  • Review menu item sales performance with tenants under GP/share profit model.
  • Propose and recommend menu/product changes for business growth.
  • Develop and supervise hamper programs (if any).
  • Plan menu selection, outlet set-up, and service sequence for incubator outlets.
  • Oversee and manage third-party delivery platforms (e.g., Grab) to optimize online sales performance and operational efficiency.
  • Monitor competitive restaurants and retail concepts; analyze positioning and products.
• Marketing Promotion and PR Strategies
  • Implement marketing strategies to increase sales and profitability.
  • Prepare, propose, and execute promotion calendar with Director of Operations/School Director/Head of Sales and Marketing.
  • Collaborate with Sales and Marketing team to develop PR strategies aligned with business goals.
  • Identify key target audiences and craft targeted messaging.
  • Cultivate relationships with customers, journalists, reporters, bloggers, and media.
  • Pitch newsworthy stories and coordinate interviews, press releases, and launches.
  • Act as company spokesperson when required.
  • Develop influencer partnerships and coordinate influencer marketing campaigns.
  • Conduct visits for potential leads and collaborators.
  • Oversee and optimize the official LINE platform to strengthen customer engagement, promotional effectiveness, and digital communication performance.
• Tenants and Stakeholder Management
  • Finalize and organize Tenant Handbook in coordination with Production and Steward Managers.
  • Coordinate with Sales, Marketing, Production, Stewarding, and Engineering.
  • Assist Director of Operations/School Director in competitive menu and product analysis.
  • Maintain structured communication flow across departments.
• Strategic Awareness and Compliance
  • Stay informed of competitive trends, new products, and legislation.
  • Ensure confidentiality of intellectual property and company data.
  • Adhere to Internet and email policies.
  • Represent The Food School and Dusit brand values at all times.
  • Fully embrace and cascade Company Vision, Mission, and Values.

OTHERS

• Continuous Professional Development:
  • Engage in continuous learning through personal Individual Development Plans (IDP) to stay updated with the latest educational and culinary trends.
• Additional Responsibilities:
  • Perform any other duties as may be assigned by the superior to support the evolving needs of The Food School Bangkok.
• Flexibility and Adaptability.
  • Be ready to welcome changes and expect flexibility and adaptability as the school grows and evolves. Embrace new challenges and opportunities with a proactive approach.

JOB REQUIREMENT:

• At least Bachelor’s degree in any discipline. Preferably with F&B and/or culinary background.
• Minimum 3 years experiences in related field with at least one year experience in supervisory role.
• Computer literacy – strong skill in Microsoft Office is a must.
• Highly digitally literate and able to learn new technologies and systems with ease.
• Have excellent communication skill in both Thai and English.
• Excellent in handling documents and correspondence.
• Strong background in F&B/Culinary/Bakery is preferred.
• Prior experience in event management will be an advantage.
• Must possess “can do” attitude.
• Ability to work in a fast-paced, high-energy environment.
• Ability to stand, walk, and bend for extended periods.
• Proper and pleasant personality.
• Attention to detail and very well-organized.
• Team player and self-discipline.