Overall in charge of the Food & Beverage Department. Focusing on service, food and the financial aspects of the department.
DUTIES AND RESPONSIBILITIES:
a)To study and be updated with market’s trends, activities and demands e.g. other hotels’ promotions and to include in monthly report.
b)To implement Food and Beverage policies and procedures
c)To develop and implement programs, goals, objective and action plan to achieve goals
d)To develop and implement training programs for all levels of Food and Beverage employees.
e)To constantly analyse the day to day operations and to ensure policy and procedures are followed and at the same time to improve whenever possible after consultation with the General Manager.
f)To accurately forecast Food and Beverage revenues and operating expenses for budgeting purposes.
g)To ensure and to implement promotional plans to achieve the budget.
h)To accurately forecast all capital expenses.
i)To develop Food and Beverage marketing plan and ideas in order to achieve budget.
j)To submit Food and Beverage budget to General Manager for review one month before due date of completion of total budget.
k)To submit capital Expenditure items with cost one month for budgeting purpose.
l)To submit the Food and Beverage marketing plan together with the annual budget.
m)To develop and implement at least one sales promotion per month.
n)To review all the menus two times a year.
o)All newly trained Food and Beverage personnel receive a complete orientation of the Food and Beverage operations within one month of the date of hire.
p)To conduct training sessions whenever new menu and service procedures or new products are introduced.
q)To develop a successor within one year.
r)To review departmental manual twice a year.
a)To delegate effectively to fellow subordinates.
b)To develop and maintain effective communication between all personnel in the Food and Beverage department.
c)To ensure daily Food and Beverage meetings are carried out daily and all information pertaining to operation should be disseminated to all staff.
d)To ensure all guest complaint is handled within 24 hours or take corrective step immediately.
e)To implement and practice multi skilling to ensure maximum usage of manpower.
f)To constantly trained and motivate staff.