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Department: Food & Beverage
Reports To: Cluster F&B Manager
Location: Koh Phangan, Thailand
Employment Type: Full-Time

Position Overview 

Responsible for the overall leadership, performance, and guest satisfaction of the hotel’s restaurant operations. This includes overseeing service delivery, managing staff, coordinating with kitchen and bar teams, and ensuring that the restaurant meets both financial goals and brand standards. The role is key to creating a memorable dining experience that aligns with the hotel’s identity and guest expectations. 

Responsibilities 

Restaurant Operations Oversight 

• Manage the day-to-day operations of the restaurant, ensuring seamless service during breakfast, lunch, and dinner shifts. 

• Supervise floor activity, coordinate seating, oversee guest flow, and ensure prompt table turnover. 

Guest Service Excellence 

• Recruit, train, and develop a strong front-of-house team (servers, bartenders, hosts, runners). 

• Create staff schedules and manage shift assignments to optimize labor costs and service needs. 

• Conduct regular team meetings, briefings, and performance evaluations. 

Team Management and Development 

• Recruit, train, and schedule restaurant staff including servers, hosts, and bar staff. 

• Conduct regular team briefings, performance evaluations, and on-the-job coaching. 

• Foster a culture of teamwork, service professionalism, and continuous learning. 

Menu and Sales Support 

• Collaborate with the Executive Chef and F&B Manager to support menu rollouts and promotions. 

• Train staff in new menu items, ingredients, wine pairings, and upselling techniques. 

Requirements & Qualifications 

• Bachelor’s Degree or Diploma in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field. 

• Minimum of 3–5 years of experience in food and beverage service, with at least 2 years in a supervisory or managerial role within a hotel, resort, or upscale restaurant. 

• Proficient in shift scheduling, labor cost control, and maintaining staff discipline and motivation. 

• Proficiency in both spoken and written English. 

Key Competencies 

• Effectively leads, motivates, and develops the service team to deliver high-performance results. 

• Handles complaints with empathy and resolves issues quickly while maintaining brand reputation. 

• Manages front-of-house operations with precision, ensuring smooth table turnover, fast service, and optimal staff coverage. 

• Communicates clearly and respectfully with staff, guests, and cross-functional departments. 

Working Conditions 

• Based at Explorar Koh Phangan. 

• Flexible schedule, including availability during evenings, weekends, and holidays as needed. 

Department: Food & Beverage/Restaurant Operations
Reports To: Cluster General Manager – Explorar Hotels & Resorts
Location: Chaweng, Koh Samui
Employment Type: Full-Time
Position Level: Senior Leadership
Opening: New Restaurant Launch

POSITION OVERVIEW

We are seeking an experienced, commercially minded and highly engaged Restaurant General Manager to lead the successful opening and ongoing operation of a new standalone restaurant within the Explorar Hotels & Resorts portfolio.

This is a full business leadership role, with overall accountability for the restaurant’s commercial performance, operational standards, guest experience, people, financial results, marketing initiatives and long-term positioning.

The Restaurant General Manager will take ownership of the business as if it were their own, balancing commercial performance with exceptional hospitality and building a strong team culture from the ground up.

This is not simply an operational restaurant management position. The successful candidate will be responsible for creating the business, launching the concept, establishing the culture, building the team, driving revenue and ultimately delivering a profitable and sustainable restaurant operation.

Reporting directly to the Cluster General Manager of Explorar Hotels & Resorts, the Restaurant General Manager will work closely with the wider hotel leadership and support functions while retaining clear accountability for the restaurant’s day-to-day and commercial performance.

KEY RESPONSIBILITIES

PRE-OPENING & RESTAURANT LAUNCH

Take ownership of the restaurant opening process from preparation through to launch and stabilization.

Responsibilities will include:

• Develop and implement a detailed pre-opening operational plan.
• Work closely with Cluster GM and relevant stakeholders to ensure the restaurant is fully prepared for opening.
• Establish operational standards, procedures, checklists and service sequences.
• Assist in developing the restaurant’s service philosophy and guest experience standards.
• Review and implement opening menus, beverage concepts, pricing and service standards.
• Develop opening staffing structures, rosters and manpower requirements.
• Recruit, select and onboard the restaurant team.
• Establish training programs and service standards before opening.
• Conduct operational simulations, mock services and soft openings.
• Coordinate with kitchen, engineering, purchasing, finance, marketing and hotel operations.
• Ensure all equipment, OS&E, uniforms, technology and operational requirements are ready.
• Establish opening stock levels and inventory controls.
• Develop opening-day procedures and contingency plans.
• Lead the restaurant through soft opening, opening and post-opening stabilization.
• Identify operational issues quickly and implement corrective action.
• Establish a culture of continuous improvement from day one.

The expectation is that the GM does not simply arrive once the doors open. They own the journey from concept to a fully functioning and commercially successful business.

BUSINESS & COMMERCIAL PERFORMANCE

Have full commercial responsibility for the restaurant and actively drive revenue and profitability.

Key responsibilities include:

• Develop and manage the restaurant’s annual budget.
• Set revenue targets and monitor performance against budget and forecast.
• Develop revenue strategies across food, beverage and ancillary revenue streams.
• Monitor average spend, covers, table turns, occupancy and revenue per available seat.
• Analyze sales performance by day, meal period, menu category and product.
• Identify opportunities to increase revenue and profitability.
• Develop promotional and revenue-generating initiatives.
• Monitor pricing and menu profitability.
• Work with the culinary team to manage food cost and menu engineering.
• Control beverage cost and purchasing.
• Monitor labor cost and productivity.
• Review departmental P&L performance regularly.
• Prepare accurate forecasts and business updates for Cluster GM.
• Identify variances and implement corrective action.
• Maintain appropriate cost controls without compromising the guest experience.
• Develop strategies to maximize high-demand periods and stimulate demand during softer periods.
• Identify new commercial opportunities, partnerships and revenue streams.

The Restaurant GM will be expected to understand the numbers behind the business, not simply report them.

OPERATIONS & SERVICE EXCELLENCE

Lead the restaurant’s daily operation and ensure consistently high standards.

Responsibilities include:

• Maintain exceptional food, beverage and service standards.
• Ensure consistent execution of the restaurant concept.
• Establish and maintain SOPs across all operational areas.
• Monitor service delivery personally and through management presence.
• Conduct regular floor walks and operational inspections.
• Ensure the restaurant is consistently clean, organized and presentation ready.
• Manage reservations, seating, table allocation and guest flow.
• Ensure effective communication between Front of House and Kitchen.
• Monitor service timing and operational efficiency.
• Ensure all guest-facing standards are consistently delivered.
• Resolve operational issues quickly and professionally.
• Establish appropriate opening and closing procedures.
• Maintain strong communication between restaurant leadership and hotel leadership.
• Ensure compliance with all applicable food safety, health, hygiene, licensing and
• operational requirements.

The GM should be highly visible on the floor and lead from the front, particularly during peak service periods.

GUEST EXPERIENCE

Create a restaurant experience that encourages guests to return, recommend and advocate for the business.

Responsibilities include:

• Develop and maintain a clear guest experience philosophy.
• Personally engage with guests and understand their feedback.
• Ensure service is warm, genuine, knowledgeable and consistent.
• Establish procedures for handling guest feedback and complaints.
• Review guest feedback platforms and identify recurring trends.
• Develop initiatives to improve guest satisfaction and loyalty.
• Build relationships with regular guests, VIPs, local customers and key influencers.
• Create memorable guest experiences beyond simply delivering food and drinks.
• Ensure the team understands the difference between **serving a customer and
• creating a guest experience**.
• Track guest satisfaction and online reputation.
• Work with the marketing team to leverage positive guest experiences.

PEOPLE, CULTURE & LEADERSHIP

Build the restaurant team and establish the culture from the beginning.

The Restaurant GM will have significant responsibility for creating a high-performing hospitality team.

Responsibilities include:

• Recruit and select all key restaurant team members.
• Establish appropriate organizational structures.
• Develop supervisors and future department leaders.
• Create individual development plans where appropriate.
• Conduct onboarding and induction programs.
• Establish service, product and operational training programs.
• Conduct regular training sessions and pre-service briefings.
• Establish a culture of accountability, ownership and teamwork.
• Set clear performance expectations.
• Conduct performance reviews and provide regular coaching.
• Identify high-potential employees and develop succession plans.
• Address performance issues fairly and promptly.
• Recognize and reward strong performance.
• Maintain strong employee engagement.
• Develop cross-training opportunities.
• Ensure compliance with company HR policies and local employment requirements.
• Build a workplace where employees understand the restaurant’s purpose, standards and commercial objectives.

The successful candidate should be a coach and leader, not simply a manager.

TRAINING & DEVELOPMENT

Develop a structured training culture that ensures standards are embedded into the operation.

• Training should cover:
• Service standards.
• Food and beverage knowledge.
• Menu knowledge.
• Wine and beverage service.
• Upselling and suggestive selling.
• Guest engagement.
• Complaint resolution.
• POS procedures.
• Cash handling.
• Hygiene and food safety.
• Opening and closing procedures.
• Emergency procedures.
• Product knowledge.
• Communication between FOH and BOH.
• Leadership development.

The GM will be expected to continually identify gaps in knowledge and use training as a tool to improve both guest experience and commercial performance.

MARKETING & BUSINESS DEVELOPMENT

The Restaurant GM will play an active role in creating demand and establishing the restaurant within the local market.

Working with Explora’s marketing resources, responsibilities include:

• Develop creative ideas to generate restaurant traffic.
• Identify local market opportunities.
• Develop promotional campaigns and activation concepts.
• Create seasonal food and beverage initiatives.
• Develop special events, themed dinners and guest experiences.
• Explore partnerships with hotels, businesses, tour operators, influencers and local communities.
• Identify opportunities to attract both hotel guests and external customers.
• Contribute ideas for social media and digital marketing content.
• Work with marketing on restaurant campaigns and EDM activity.
• Monitor competitor activity and local market trends.
• Understand the restaurant’s target market and positioning.
• Develop initiatives that encourage repeat visitation.
• Build the restaurant’s reputation within the local community.

We are looking for someone who thinks commercially and creatively rather than waiting for Marketing to tell them what to do.

FOOD & BEVERAGE MANAGEMENT

Work closely with the Executive Chef / Chef and F&B team to ensure the restaurant delivers a commercially successful food and beverage proposition.

Responsibilities include:

• Review menu performance.
• Monitor food and beverage cost.
• Analyze menu mix and profitability.
• Participating in menu development and engineering.
• Review pricing strategies.
• Develop beverage and wine opportunities.
• Monitor product quality and consistency.
• Reduce waste and unnecessary product loss.
• Review portion control.
• Establish appropriate purchasing and stock control procedures.
• Monitor inventory levels.
• Conduct and review stock takes.
• Analyze spoilage and wastage.
• Develop profitable promotions and specials.
• Ensure the restaurant’s food and beverage offering remains relevant and competitive.

FINANCIAL CONTROLS & ADMINISTRATION

Maintain disciplined financial management across the business.

Responsibilities include:

• Budget preparation and management.
• Monthly forecasting.
• P&L analysis.
• Daily revenue reporting.
• Cash management.
• Stock management.
• Purchasing controls.
• Labor cost management.
• Invoice and procurement controls.
• Cost-of-goods analysis.
• Variance analysis.
• Revenue reconciliation.
• Payroll and roster management.
• Monitor key financial KPIs.
• Provide regular financial updates to Cluster GM.

SYSTEMS, STANDARDS & COMPLIANCE

Ensure the restaurant operates within all relevant Explorar Hotels & Resorts policies and legal requirements.

This includes:

• Food safety.
• Workplace health and safety.
• Licensing requirements.
• Alcohol regulations were applicable.
• Fire and emergency procedures.
• Hygiene standards.
• Cash handling.
• Security.
• Employee policies.
• Purchasing procedures.
• Environmental and sustainability standards.
• Company SOPs.
• Internal audit requirements.

REPORTING & COMMUNICATION

The Restaurant General Manager will report directly to the Cluster General Manager – Explorar Hotels & Resorts.

Regular reporting will include:

• Daily revenue and operational performance.
• Weekly business performance.
• Revenue versus budget.
• Labor cost.
• Food and beverage cost.
• Forecasts.
• Guest satisfaction.
• Online reputation.
• Staffing and recruitment.
• Training progress.
• Marketing activity.
• Operational issues.
• Maintenance requirements.
• Business development opportunities.
• Key risks and required decisions.

The GM is expected to bring solutions, recommendations and commercial thinking, rather than simply reporting problems.

KEY PERFORMANCE INDICATORS

Performance will be assessed against a combination of financial, operational, guest and people metrics, including:

COMMERCIAL

• Revenue versus budget.
• GOP / departmental profitability.
• Average check.
• Covers.
• Table turnover.
• Revenue per available seat.
• Food cost percentage.
• Beverage cost percentage.
• Labor cost percentage.
• Overall contribution.

GUEST

• Guest satisfaction.
• Online review scores.
• Repeat visitation.
• Complaint resolution.
• Guest feedback trends.

PEOPLE

• Employee retention.
• Employee engagement.
• Training completion.
• Internal promotion.
• Staff productivity.
• Performance management.

OPERATIONAL

• Service standards.
• Food quality.
• Beverage quality.
• Hygiene and safety.
• Inventory accuracy.
• Waste and spoilage.
• SOP compliance.

PRE-OPENING

• Recruitment completion.
• Training completion.
• Operational readiness.
• Systems readiness.
• Soft-opening performance.
• Opening timeline adherence.

CANDIDATE PROFILE

We are looking for an experienced hospitality professional who combines strong operational discipline with genuine entrepreneurial thinking.

The ideal candidate will have:

• Proven experience as a Restaurant General Manager, Restaurant Manager, F&B
• Manager or equivalent senior leadership role.
• Experience managing a standalone restaurant or significant restaurant operation.
• Strong commercial and financial understanding.
• Proven experience managing revenue, cost and profitability.
• Strong leadership and people-development skills.
• Experience recruiting and developing teams.
• Excellent knowledge of restaurant operations.
• Strong food and beverage understanding.
• Experience with restaurant openings or pre-openings is highly desirable.
• A strong understanding of local market dynamics.
• Excellent communication skills.
• Confidence in dealing with owners, senior management, suppliers and guests.
• Strong organizational and planning skills.
• High attention to detail.
• The ability to work under pressure in a fast-paced environment.
• A hands-on leadership style.
• Creativity and commercial curiosity.

LEADERSHIP CHARACTERISTICS

Beyond technical experience, the successful candidate will be someone who:

Owns the business.

Treats the restaurant as their own operation and takes responsibility for its success.

Leads from the front.

Is visible during service and understands what is happening on the floor.

Thinks commercially.

Understands that great hospitality and profitability must work together.

Develop people.

Builds capability rather than creating dependency on the GM.

Creates solutions.

Does not wait for someone else to fix a problem.

Understands the guest.

Knows that every operational decision ultimately impacts the guest experience.

Is entrepreneurial.

Constantly looking for new ways to generate revenue, improve the product and differentiate the restaurant.

Has high standards.

Does not accept “good enough” when exceptional is achievable.

AUTHORITY & ACCOUNTABILITY

The Restaurant General Manager will have operational authority over the restaurant and will be accountable for its overall performance.

This includes responsibility for:

People + Product + Guest Experience + Revenue + Cost + Profitability + Marketing Initiatives + Standards + Culture.

The position will work closely with the Cluster GM and wider Explorar Hotels & Resorts leadership team to ensure the restaurant supports the broader group’s strategic objectives while maintaining its own distinct identity and commercial performance.

THE OPPORTUNITY

This is an opportunity for an experienced hospitality leader to build something from the ground up.

The successful candidate will not be inheriting an established operation with established systems, culture and customer base. They will have the opportunity – and responsibility – to help create them.

From recruiting the first team member, writing the first SOP, running the first training session and welcoming the first guest, through building revenue, developing the brand and creating a profitable operation, the Restaurant General Manager will be the key leader and face of the business.

If you are a hands-on hospitality leader who enjoys building businesses, developing people, creating experiences and turning ideas into commercial results, this role offers the opportunity to make a genuine mark on a new restaurant within Explorar Hotels & Resorts.

Department: Food & Beverage
Reports To: Cluster General Manager
Location: Koh Samui, Thailand
Employment Type: Full-Time
Position Level: Senior Leadership

POSITION OVERVIEW

We are seeking an experienced, commercially driven and hands-on Cluster F&B Manager to lead the Food & Beverage operation at Explorar Koh Samui, while providing strategic and operational oversight across the wider Explorar Hotels & Resorts portfolio.

Based on Explorar Koh Samui, this is a dual-focus role combining property-level leadership with cluster-wide responsibility.

The successful candidate will have direct accountability for the performance, standards, profitability, guest experience and people development of F&B at Explorar Koh Samui, while working closely with the Cluster General Manager and individual property leadership teams to drive consistency, commercial performance and best practice across other Explorar Hotels & Resorts.

This role requires someone who can move comfortably between the floor, the P&L, the kitchen, the bar, the training room and the strategic conversation.

The Cluster F&B Manager will be expected to challenge the status quo, identify commercial opportunities, develop people and continuously improve the F&B proposition across the group.

KEY RESPONSIBILITY

CLUSTER F&B LEADERSHIP

Provide leadership, direction and support for Food & Beverage operations across Explorar Hotels & Resorts.

Responsibilities include:

• Establish and maintain F&B standards across the portfolio.
• Work with individual property leaders to improve F&B performance.
• Conduct regular property visits and operational reviews.
• Review F&B performance across each property.
• Identify operational and commercial gaps.
• Share best practices and successful initiatives between properties.
• Develop group-wide F&B standards, SOPs and service principles.
• Ensure consistency while allowing individual properties to maintain their own identity.
• Support property F&B leaders with operational challenges and improvement plans.
• Assist with new F&B concepts, outlets and projects across the group.
• Develop a cluster-wide F&B strategy aligned with the overall Explorar business strategy.
• Act as the primary F&B subject-matter expert within the group.
• The Cluster F&B Manager should become the go-to person for F&B within Explorar Hotels & Resorts.

EXPLORAR KOH SAMUI – PROPERTY LEADERSHIP

Have direct operational leadership and accountability for F&B at Explorar Koh Samui.

Responsibilities include:

• Oversee all F&B outlets and operations.
• Lead the F&B management team.
• Ensure excellent service and product standards.
• Monitor daily operational performance.
• Ensure effective communication between F&B, Kitchen, Rooms, Sales, Marketing
• and other departments.
• Maintain strong management presence during key operating periods.
• Review outlet performance and identify improvement opportunities.
• Ensure all outlets are properly staffed and operationally prepared.
• Maintain strong guest engagement.
• Resolve operational and guest issues.
• Ensure compliance with all hotels and Explorar standards.

The Cluster F&B Manager should remain hands-on and visible, particularly during peak service periods.

REVENUE & COMMERCIAL PERFORMANCE

Take ownership of improving F&B revenue and profitability.

Key responsibilities include:

• Develop and execute F&B revenue strategies.
• Monitor performance against budget and forecast.
• Analyze covers, average check, outlet revenue and revenue per available seat.
• Identify opportunities to increase spending per guest.
• Develop upselling and suggestive-selling strategies.
• Review menu pricing and menu mix.
• Conduct menu engineering with the culinary team.
• Identify underperforming products and outlets.
• Develop strategies for shoulder and low-demand periods.
• Create F&B promotions and activations.
• Develop special events and themed dining experiences.
• Explore opportunities to attract external customers.
• Work with Sales and Marketing to drive outlet awareness.
• Monitor competitor activity and market trends.
• Identify new revenue streams.
• Ensure F&B is treated as a commercial business, not simply an operational department.

F&B FINANCIAL MANAGEMENT

Maintain strong financial control across the F&B operation.

Responsibilities include:

• Prepare and manage F&B budgets.
• Develop accurate forecasts.
• Monitor monthly P&L performance.
• Analyze revenue and cost variances.
• Manage food cost.
• Manage beverage cost.
• Manage labor cost.
• Review of purchasing and supplier performance.
• Monitor inventory levels.
• Conduct and analyses stock takes.
• Monitor wastage, spoilage and breakages.
• Implement corrective action where required.
• Improve purchasing efficiency.
• Monitor portion control.
• Ensure effective cash and revenue controls.
• Report on financial performance to Cluster GM.

The successful candidate must be comfortable reading P&L, understanding the story behind the numbers and turning that information into action.

FOOD & BEVERAGE CONCEPT DEVELOPMENT

Continuously develop and improve the F&B proposition across Explorar.

Responsibilities include:

• Review existing concepts and identify opportunities for improvement.
• Develop new F&B concepts and experiences.
• Assist with new restaurant and bar openings.
• Develop seasonal promotions.
• Create themed dining experiences.
• Develop wine and beverage activations.
• Explore collaborations with chefs, brands and suppliers.
• Identify opportunities to introduce local products and experiences.
• Ensure concepts remain commercially viable.
• Ensure F&B offerings remain relevant to target guests and local markets.
• The Cluster F&B Manager should bring ideas, not simply manage what already exists.

GUEST EXPERIENCE

Drive a consistent and memorable F&B guest experience.

Responsibilities include:

• Establish clear F&B service standards.
• Develop service sequences and guest engagement principles.
• Monitor guest feedback.
• Analyse online reviews and guest satisfaction data.
• Identify recurring guest concerns.
• Implement corrective action.
• Develop initiatives to surprise and delight guests.
• Build relationships with regular guests and VIPs.
• Ensure service is warm, genuine, knowledgeable and personalized.
• Coach leaders and teams on emotional intelligence and guest engagement.

The objective is to move the operation beyond “good service” to memorable hospitality.

PEOPLE & LEADERSHIP

Build a strong F&B leadership culture at Koh Samui while supporting talent development across the cluster.

Responsibilities include:

• Recruit and select F&B leadership positions.
• Develop supervisors and department heads.
• Establish clear performance expectations.
• Conduct regular coaching and performance discussions.
• Develop individual development plans.
• Identify high-potential employees.
• Build succession plans.
• Develop cross-property career opportunities.
• Establish employee recognition initiatives.
• Improve employee engagement.
• Address performance issues fairly and promptly.
• Develop a culture of ownership and accountability.

A key measure of success will be the ability to build leaders who can eventually operate without constant intervention from the Cluster F&B Manager.

TRAINING & DEVELOPMENT

Create a structured and consistent F&B training culture.

Develop and implement training programs covering:

• Service standards.
• Food knowledge.
• Beverage knowledge.
• Wine knowledge.
• Menu knowledge.
• Upselling.
• Suggestive selling.
• Guest engagement.
• Complaint handling.
• Service recovery.
• POS procedures.
• Cash handling.
• Hygiene and food safety.
• Leadership skills.
• Communication.
• Product presentation.
• Operational procedures.

Where appropriate, training programs should be developed for cluster-wide implementation.

The Cluster F&B Manager will also be responsible for identifying skills gaps and ensuring training translates into measurable improvements in guest experience and commercial performance.

MARKETING F&B ACTIVATION

Work closely with the Cluster GM, Marketing and Sales teams to create demand for F&B.

Responsibilities include:

• Develop creative F&B marketing ideas.
• Create promotional calendars.
• Develop seasonal campaigns.
• Create themed dinners and special events.
• Develop beverage activations.
• Explore brand collaborations.
• Identify opportunities for local partnerships.
• Work with Marketing on social media campaigns.
• Generate content ideas.
• Develop initiatives targeting hotel guests and external customers.
• Identify opportunities to increase local market awareness.
• Monitor campaign performance and return on investment.

The expectation is that the Cluster F&B Manager will be commercially creative and actively contribute ideas rather than relying entirely on Marketing.

CULINARY COLLABROLATION

Work closely with Executive Chefs and culinary teams to ensure the food proposition supports both guest expectations and commercial objectives.

Responsibilities include:

• Participate in menu development.
• Review menu engineering.
• Analyse food cost and profitability.
• Monitor food quality and consistency.
• Review portion control.
• Reduce food waste.
• Identify product opportunities.
• Support culinary innovation.
• Ensure menus remain commercially relevant.
• Develop food promotions and special events.
• Ensure FOH teams are adequately trained on all food offerings.

The Cluster F&B Manager should establish a strong partnership between Kitchen and Front of House, ensuring both operate as one business.

BEVERAGE STRATERGY

Develop and drive the group’s beverage proposition.

Responsibilities include:

• Develop beverage strategies.
• Review wine lists and cocktail offerings.
• Improve beverage profitability.
• Monitor beverage cost.
• Develop signature cocktails and drinks.
• Create wine and beverage events.
• Identify supplier partnerships.
• Train teams on beverage knowledge.
• Improve upselling opportunities.
• Monitor beverage trends.
• Ensure responsible beverage service.

PROCUEMENT & SUPPLIER MANAGEMENT

Work closely with Purchasing and Finance to ensure the best possible commercial outcomes.

Responsibilities include:

• Review supplier performance.
• Identify alternative suppliers where appropriate.
• Negotiate pricing and commercial terms.
• Ensure product quality is maintained.
• Standardise products were appropriate across the cluster.
• Identify group purchasing opportunities.
• Review supplier rebates and commercial agreements.
• Ensure procurement follows company procedures.
• Monitor product availability and supply risks.

STANDARDS, SOPs & QUALITY ASSUARANCE

Develop and maintain a consistent operational framework across Explorar Hotels & Resorts.

Responsibilities include:

• Develop and update F&B SOPs.
• Establish service standards.
• Conduct regular operational audits.
• Review outlet opening and closing standards.
• Monitor hygiene and cleanliness.
• Review food safety compliance.
• Conduct quality inspections.
• Implement corrective action plans.
• Follow up on audit findings.
• Ensure standards are consistently understood and executed.

NEW OPENING & PROJECTS

Support Cluster GM and wider leadership team with future F&B openings and development projects.

Responsibilities may include:

• Concept development.
• Business planning.
• Menu development.
• Equipment selection.
• OS&E planning.
• Manpower planning.
• Recruitment.
• Pre-opening training.
• SOP development.
• Supplier selection.
• Soft-opening preparation.
• Opening strategy.
• Post-opening performance reviews.

As Explorar continues to expand, the Cluster F&B Manager will have the opportunity to become a key contributor to new restaurants, bar and hotel openings across the portfolio.

REPORTING & GOVERNENCE

The Cluster F&B Manager will report directly to the Cluster General Manager – Explorar Hotels & Resorts.

Regular reporting should include:

• F&B revenue performance.
• Budget versus actual.
• Forecast.
• GOP / departmental profitability.
• Food cost.
• Beverage cost.
• Labour cost.
• Outlet performance.
• Guest satisfaction.
• Online reputation.
• Staffing and recruitment.
• Training progress.
• Marketing and activation performance.
• Supplier issues.
• Operational risks.
• Capex requirements.
• Cluster-wide improvement initiatives.

The role is expected to bring analysis, recommendations and solutions, rather than simply reporting results.

KEY PERFOMANCE INDICATORS

Commercial

• F&B revenue versus budget.
• GOP / departmental profitability.
• Average check.
• Covers.
• Revenue per available seat.
• Outlet profitability.
• Food cost percentage.
• Beverage cost percentage.
• Labour cost percentage.

Guest

• Guest satisfaction.
• F&B-specific review scores.
• Complaint resolution.
• Repeat visitation.
• Guest engagement.

People

• Employee engagement.
• Staff retention.
• Training completion.
• Internal promotions.
• Leadership development.
• Productivity.

Operational

• SOP compliance.
• Food safety.
• Hygiene.
• Service standards.
• Inventory accuracy.
• Waste and spoilage.
• Audit performance.

Cluster

• Consistency of F&B standards.
• Cross-property initiatives implemented.
• Improvement in property F&B performance.
• Successful implementation of group F&B programs.
• Development of F&B leadership talent across the portfolio.

CANDIDATE PROFILE

The ideal candidate will have:

Proven experience in a senior F&B management position within an upscale or luxury hotel, resort or standalone restaurant environment.

• Experience managing multiple F&B outlets.
• Strong commercial and financial understanding.
• Proven experience managing F&B budgets and P&Ls.
• Strong knowledge of food, beverage and hospitality operations.
• Experience developing menus, promotions and F&B concepts.
• Strong leadership and people-development skills.
• Experience with training and developing F&B teams.
• Experience working across multiple properties or a multi-outlet environment is highly desirable.
• Pre-opening experience would be an advantage.
• Strong understanding of revenue generation and cost control.
• Excellent communication skills.
• Strong analytical ability.
• High attention to detail.
• Strong organizational skills.
• Ability to influence and lead without relying solely on direct authority.
• Ability to work strategically while remaining operationally hands-on.

LEADERSHIP PROFILE

We are looking for someone who is:

Commercially minded – understands that F&B must deliver both exceptional experiences and financial results.

Hands-on – comfortable being on the floor during a busy dinner service as well as presenting the monthly P&L.

Creative – constantly looking for new ideas, activations and experiences.

A developer of people – builds capable leaders rather than creating dependency.

Collaborative – works effectively with chefs, hotel GMs, Sales, Marketing, Finance and Operations.

A challenger – questions existing practices and looks for better ways of doing things.

A standards champion – understands that consistency creates confidence.

Cluster-minded – thinks beyond one property and actively shares knowledge and resources across Explorar.

Guest-focused – never loses sight of why the business exists in the first place.

THE OPPORTUNITY

This is an opportunity to play a significant role in the continued development of Explorar Hotels & Resorts’ F&B strategy.

Based at Explorar Koh Samui, the Cluster F&B Manager will have the opportunity to directly influence the performance of one of the group’s key properties while helping establish the F&B philosophy, standards, culture and commercial approach for the wider portfolio.

The role is deliberately broader than a traditional property F&B Manager.

It is a position for someone who wants to build, improve and influence.

• Someone who can look at an outlet and see an opportunity.
• Look at a P&L and see a story.
• Look at a team and see potential.
• Look at a guest complaint and see an opportunity to improve.
• And look across the portfolio and see where one property’s success can become another property’s playbook.

The successful candidate will be a key member of the Explorar Hotels & Resorts leadership team and will play an important role in building an F&B culture that is commercially strong, operationally disciplined and genuinely memorable for our guests.

Department: Executive Office
Reports To: Cluster General Manager
Location: Koh Samui / Koh Phangan, Thailand
Employment Type: Full-Time

ABOUT THE ROLE

The Personal Assistant to the Cluster General Manager is a key position within the Executive Office, providing high-level administrative, organisational and operational support to the Cluster General Manager across a diverse portfolio of hospitality, food and beverage, and tourism businesses.

The Cluster General Manager has responsibility for the overall leadership and performance of:

• エクスプロラー・サムイ島
• パンガン島探検
• The Roi Chaweng
• Limoncello Chaweng
• Island Adventures & Tours

This is a fast-paced and highly varied role requiring exceptional organisation, discretion, communication and attention to detail.

The successful candidate will act as a trusted extension of the Cluster General Manager, ensuring priorities are clearly organised, meetings and commitments are effectively managed, information is available when required, and agreed actions are followed through.

The role will work across multiple properties and departments and will regularly liaise with senior management, department heads, owners, external partners, suppliers, guests and other key stakeholders.

KEY RESPONSIBILITIES

1. Executive Support

• Manage the Cluster GM’s daily calendar, appointments, meetings and commitments.
• Prioritise competing requests and ensure the Cluster GM’s time is aligned with the most important business priorities.
• Prepare daily and weekly schedules and ensure all required meetings, documents and information are organised in advance.
• Coordinate internal and external meetings across multiple properties.
• Prepare meeting agendas, briefing notes, presentations and supporting documentation where required.
• Take accurate meeting minutes and maintain clear action lists.
• Follow up outstanding actions with relevant team members and provide regular updates to the Cluster GM.
• Ensure deadlines and commitments are monitored and followed through.
• Screen, prioritise and coordinate correspondence and requests requiring the Cluster GM’s attention.
• Draft correspondence, emails, reports and communications on behalf of the Cluster GM when required.
• Assist with preparation for management meetings, owner meetings, commercial reviews and strategic discussions.

2. Diary & Time Management

• Maintain a highly organised and accurate diary for the Cluster GM.
• Proactively identify diary conflicts and propose solutions.
• Allow appropriate preparation time between meetings and key commitments.
• Coordinate travel time between Koh Samui, Koh Phangan and other locations.
• Ensure the Cluster GM is adequately briefed ahead of important meetings and events.
• Maintain a clear overview of upcoming priorities, deadlines, events and commitments.
• Anticipate upcoming requirements rather than waiting for instructions.

3. Business Coordination

Due to the Cluster GM’s responsibility across multiple businesses, the PA will assist in ensuring communication and coordination between properties and departments.

Responsibilities include:

• Coordinating information requests across the five businesses.
• Consolidating information and reports for the Cluster GM.
• Following up departmental action points.
• Maintaining central action trackers and project lists.
• Monitoring key deadlines and deliverables.
• Assisting with cross-property projects and initiatives.
• Coordinating information between operational teams, finance, HR, sales, marketing and other departments.
• Ensuring important issues are escalated to the Cluster GM promptly.
• Helping ensure consistency of communication and follow-through across the portfolio.

4. Meetings & Follow-Up

The PA will play an important role in ensuring meetings translate into action.

This includes:

• Preparing agendas and meeting materials.
• Recording decisions and agreed actions.
• Maintaining action registers.
• Assigning actions to relevant individuals where required.
• Following up outstanding items.
• Highlighting overdue or unresolved matters to the Cluster GM.
• Ensuring the Cluster GM has visibility of key decisions and progress.

The expectation is that “agreed” means actioned and followed through, not simply discussed.

5. Travel & Logistics

• Coordinate domestic and international travel arrangements for the Cluster GM.
• Arrange flights, accommodation, transfers, meetings and itineraries.
• Prepare detailed travel itineraries and supporting documentation.
• Coordinate travel between Koh Samui, Koh Phangan and other destinations.
• Assist with travel arrangements for important business meetings, conferences and events.
• Manage changes or disruptions to travel arrangements efficiently.
• Ensure the Cluster GM has all necessary information prior to departure.

6. Reporting & Documentation

• Assist with the preparation and formatting of reports, presentations and management documents.
• Consolidate information from multiple departments and properties.
• Maintain organised electronic and physical filing systems.
• Ensure important documents can be located quickly when required.
• Assist in preparing owner, management and business review materials.
• Maintain confidentiality around financial, operational, employee and business information.

7. 特別プロジェクト

The role will support the Cluster GM on a range of projects depending on business priorities.

These may include:

• New business initiatives.
• Property openings or renovations.
• Events and special functions.
• Commercial projects.
• Operational improvement initiatives.
• Guest experience projects.
• Business development.
• Owner-related projects.
• Marketing and promotional activities.
• Cross-property initiatives.

The PA may be required to coordinate multiple stakeholders and ensure projects remain on track.

8. Guest & Stakeholder Relations

The PA may act as an important point of contact between the Cluster GM and key stakeholders.

This may include:

• Owners and investors.
• VIP guests.
• Senior management.
• Business partners.
• Suppliers.
• Government or local stakeholders.
• Travel partners.
• External consultants.

The successful candidate must always represent the Cluster GM and the businesses with a high level of professionalism.

9. Personal Assistance

As this is a Personal Assistant role, there may also be occasional personal administrative requirements directly related to the Cluster GM’s schedule and responsibilities.

These may include coordinating personal appointments, reservations, travel arrangements and other reasonable administrative matters.

The successful candidate must demonstrate sound judgement regarding what is confidential, private and business-related.

KEY ATTRIBUTES

The successful candidate will be:

• Highly organised
  Able to manage a demanding and constantly changing schedule without losing sight of priorities.
• Proactive
  Someone who thinks ahead, anticipates requirements and takes action without always needing to be instructed.
• Discreet and trustworthy
  The role will involve exposure to confidential commercial, financial, employee and personal information.
• Detail-oriented
  Small details matter. The successful candidate should naturally identify errors, inconsistencies and things that have been overlooked.
• Commercially aware
  An understanding of hospitality operations and business priorities is highly desirable.
• Calm under pressure
  The role will involve multiple competing priorities and unexpected changes. The ability to remain composed and solutions-focused is essential.
• An excellent communicator
  Able to communicate professionally with everyone from operational team members to owners and senior executives.
• Confident
  Comfortable dealing with senior stakeholders and following up with department heads and managers when required.
• Flexible
  Hospitality is not a Monday-to-Friday, 9-to-5 environment. The successful candidate must understand the pace and nature of the industry.
• Solutions-focused
  Rather than simply identifying a problem, the expectation is to consider possible solutions and recommend a course of action.

REQUIRED EXPERIENCE & QUALIFICATIONS

• Previous experience as a Personal Assistant, Executive Assistant, Executive Secretary or similar senior administrative role.
• Experience within hospitality, tourism, luxury, travel or a similarly fast-paced environment is highly desirable.
• Strong written and verbal communication skills.
• Excellent organisational and time-management skills.
• High level of proficiency with Microsoft Office / Google Workspace.
• Experience preparing presentations, reports and meeting documentation.
• Strong attention to detail.
• Ability to manage confidential information appropriately.
• Strong English communication skills.
• Ability to work independently and use initiative.
• Ability to manage multiple priorities simultaneously.