*** Responsible for the management and achievement of profit for all food and beverage operations in the hotel and residences including restaurants, bars, kitchen operations, catering and banquet operations.- Oversee the management of restaurants, bars and outlets
- Oversee the management of the kitchen operations
- Oversee the management of catering operations
- Oversee the management of banquet operations
- Manage staff within the hotel’s organization structure and human resource and hotel policies
- Communicate regularly with food and beverage staff and conduct effective staff briefings
- Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
- Establish systems which monitor the achievement of departmental goals
- Ensure compliance with business operations and hospitality laws
- Work with sales to manage the development of new products and services
- Develop quality management systems
- With Purchasing Manager, develop and monitor the implementation of purchasing procedures
- Manage the delivery of high quality service to guests
- Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
- Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
- Works with Human Resources on manpower planning and management needs
- Works with Director of Finance in the preparation and management of the Department’s budget
- Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety
- Perform any other duties which may be assigned by the management from time to time
