Job Description

• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.
• To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.
• To revise and update all the outlets Departmental Operations Manual on an as needed basis.
• To assign responsibilities to subordinates and to check their performance periodically.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies.
• To carry out monthly, quarterly, bi?yearly, yearly inventory of operating equipment.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To assist in running day-to-day operation of the outlets and banquets when necessary.
• To assist to plan the outlets' weekly roster and work schedules to ensure that outlets are adequately manned to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.