- Keep and up- to- date standard recipe file for all Food and Beverage items to include Sales history & mix, Actual & Potential costs, Par stock and Production time.
- Establish and maintain effective employee relations.
- Coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times.
- Work with Human Resources on manpower planning and management needs.
- Interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
- Implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensure proper follow- up to attain maximum quality and efficiency.
- Work with Director of Finance in the preparation and management of the Department’s budget.
- Supervise the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
- Coordinate with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approve all wine purchases and other Food and Beverage items in accordance with Wyndham Hotel Group quality and quantity standards.
- Complete the other tasks and jobs which assigned by the leader.
- Keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
- Conduct weekly Food and Beverage meetings relating to, but not limited to Overall Food and Beverage financial results and profitability, Projected business & Operations results and problems, New management policies & Changes in procedures, Quality improvement and Productivity & Sales improvement.
- Control and analyze, on an on- going basis, in order to optimize the Quality levels of product and service, Guest satisfaction, Merchandising and marketing, Operating costs and Sanitation and cleanliness (hygiene).
- Supervise and coordinate pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: Local requirements, Market needs & Merchandising and promotions, Competition & Trends, Potential costs and Availability of Food and Beverage products & Recipes.
- Attend all other meetings as required by the administrative calendar.
