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.
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:
Merchandising and marketing
Coordinates and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
Establishes and maintains effective employee relations
Sanitation and cleanliness (hygiene)
Quality levels of product and service
Operating costs
Outlet Maintenance
Guest satisfaction
Assist in coordinating pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
Local requirements
Potential costs
Merchandising and promotions.
Trends
Competition
Availability of Food and Beverage products
Market needs
Coordinates to determine the minimum and maximum Food and Beverage par stocks and Food and Beverage items in accordance with quality and quantity standards
Recipes
Daily and weekly Food and Beverage meetings relating to, but not limited to, the following:
Productivity improvement
Attends all other meetings as required by the administrative calendar
Overall Food and Beverage financial results and profitability
New management policies
Quality improvement
Changes in procedures
Sales improvement
Projected business
Operations results and problems
Keeps and up- to- date standard recipe file for all Food and Beverage items to include:
Actual costs
Sales history
Production time
Par stock
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
Perform any other duties which may be assigned by the management from time to time
Potential costs
Sales mix
Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
Involve in the preparation and management of the Department’s budget
Manage implementing a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow- up to attain maximum quality and efficiency
