Assist in supervising the function of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Assist the Director of F&B to manage the food and beverage operations of the hotel to ensure the achievement of high standard quality of food and beverage product, guest services, employee satisfaction and achievement of departmental revenue and profit goals.
Controls and analyses, on an on- going basis, in order to optimize the following:
Quality levels of product and service
Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
Guest satisfaction
Outlet Maintenance
Merchandising and marketing
Operating costs
Establishes and maintains effective employee relations
Sanitation and cleanliness (hygiene)
Assist in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
Competition
Merchandising and promotions.
Trends
Local requirements
Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
Potential costs
Availability of Food and Beverage products
Market needs
Recipes
Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
Projected business
Sales improvement
Productivity improvement
Quality improvement
New management policies
Attends all other meetings as required by the administrative calendar
Operations results and problems
Changes in procedures
Overall Food and Beverage financial results and profitability
Keeps and up- to- date standard recipe file for all Food and Beverage items to include:
Par stock
Sales mix
Assist Outlet Manager on manpower planning and management needs
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
Keeps 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
Potential costs
Sales history
Actual costs
Production time
Assist in implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow- up to attain maximum quality and efficiency
Involve in the preparation and management of the Department’s budget
Perform any other duties which may be assigned by the management from time to time
