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.
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.
Controls and analyses, on an on- going basis, in order to optimize the following:
Sanitation and cleanliness (hygiene)
Establishes and maintains effective employee relations
Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
Outlet Maintenance
Quality levels of product and service
Merchandising and marketing
Guest satisfaction
Operating costs
Assist in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
Trends
Availability of Food and Beverage products
Local requirements
Merchandising and promotions.
Competition
Market needs
Potential costs
Recipes
Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
New management policies
Productivity improvement
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
Sales improvement
Attends all other meetings as required by the administrative calendar
Quality improvement
Keeps and up- to- date standard recipe file for all Food and Beverage items to include:
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
Potential costs
Sales mix
Production time
Par stock
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
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
Actual costs
Sales history
Assist Outlet Manager on manpower planning and management needs
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
