Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Chef De Cuisine ensuring that targets are met and costs are effectively controlled.
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