• Fully conversant with all hotel emergency procedures
• Ensures departmental Risk Management Calendar actions are up to date as per monthly calendar schedule.
• Is prepared to implement assigned tasks during emergencies such as fires, power failures and bomb threats
• Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved In conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outage, Bomb Threat, Cyclone Warnings, etc
• Controls and analyses, on an on-going basis, in order to optimize the following:
Operating costs
Guest satisfaction
Merchandising and marketing
Sanitation and cleanliness (hygiene)
Quality levels of product and service
• Supervises an coordinates pricing and preparation of menus, beverage and wine lists
• Works with Human Resources on manpower planning and management needs
• Establishes and maintains effective employee relations
• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
• Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• Keeps and up-to-date standard recipe file for all Food and Beverage;
• Attends all other meetings as required by the administrative calendar
• Works with Director of Finance in the preparation and management of the Department’s budget
• 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
