Situated in Phnom Penh, The Palm Boutique Hotel & Residence offers modern and stylish accommodation within a 15-minute drive from Royal Palace and Riverfront Park. It features a rooftop outdoor pool and provides free WiFi access throughout the property. Elegantly furnished, air-conditioned rooms and suites come with a wardrobe, in-room safe, a mini-fridge, flat-screen TV and seating area. The en-suite bathroom includes shower facility, slippers and free toiletries.At The Palm Boutique Hotel & Residence, guests can approach the friendly 24-hour front desk staff for assistance with bicycle/car rentals, luggage storage and tour arrangements. Laundry, massage and airport shuttle services can also be provided.Housing a restaurant, the property serves a tasty selection of local and Asian dishes. Room service options are also available.The hotel is 1.1 km from Tuol Sleng Genocide Museum and approximately 9 km from Phnom Penh International Airport.

• Previous experience in similar job role 
• Minimum 5 years experience as F&B or Restaurant Asst. Manager or Supervisor.
• Good discipline, presentable and trustworthy.

• Responsible for overall operation for the restaurant, proper selection and hiring staff, purchase food and stock, and make sure staff under his/her charge is trained on proper food preparation, proper and legal alcoholic beverage service kitchen safety techniques and understand health standards.
• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Timely analysis of Food & Beverage prices in relation to competition.
• Entertainment of potential and existing customers.
• Handle all F&B inquiries and ensure timely follow up on the same day.
• Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered and also includes proposals, contracts, estimated and actual function statements. With events, the Chef is to be included in food related discussions.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Completion of monthly inventory.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting/conference room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements is met.
• Work with the Chef, F&B Supervisor to ensure all arrangements and details are dealt with.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on duty, ready to meet or service a guest or customer at any time.
• Report any deficiencies in equipment and facilities.
• Teamwork-relations with co-workers and management.
• Responsible for staff training and development.
• Discipline of personnel and good grooming as required.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.