Conduct regular staff meetings to improve service and morale.
Handle problems and guest complaints efficiently.
Set brand standards for restaurant and banquet menus, including quality, variety, creativity, and presentation.
Provide monthly and on- job training to subordinates.
Maintain and upgrade quality levels in production, presentation, food cost, cleanliness, and hygiene.
Assign preparation tasks for the next shift as needed.
Analyze and set food cost standards per resort.
Develop and plan new hotel operations, ensuring proper restaurant and kitchen setup.
Lead by example in maintaining F&B standards.
Prepare monthly reports on service, breakage, loss, and inventories.
Collaborate with Kitchen team for seasonal menu changes, recipes, costing, and test cooking.
Follow and enforce opening and closing checklists.
Develop staffing guides for new projects.
Coordinate annual food & beverage promotions with Sales & Marketing and property management; measure success.
Oversee menu quality, food & beverage costs, service delivery, training, cleanliness, and SOE quality.
Ensure guests are greeted according to standards.
Manage shift closure and checkout.
Inspect produce quality and liaise with finance and purchasing departments.
Ensure thorough knowledge of menus and wine lists.
Ensure adherence to food safety practices.
Ensure guest comfort and satisfaction throughout service.
Control loss, waste, and breakage of ingredients and equipment.
Ensure food preparation follows recipes and presentation standards.
Supervise F&B hosts, facilities, sales, and costs for maximum profit.
Oversee efficient service in all outlets and accurate guest charges.
Liaise with guests to meet their F&B requirements.
Review and improve receiving, handling, and storage processes for food produce.
Act on guest feedback and brand audit reports.
Participate in pre- opening project planning and support.
Structure consolidated purchasing agreements for cost savings with Group Purchasing.
