To effectively and efficiently control and supervise the day-to-day operations of all Food & Beverage outlets of the hotel
To be responsible and ensure that all the activities of the Food & Beverage Department are done and respected as per established hotel standards and procedures and further assist his/her team members in anyway possible.
Ensure prompt, efficient and friendly service in all outlets, at all times. Ensures guest’s/ visitor’s satisfaction at all times.
To define the budget of the Food & Beverage Department (together with the RH/RD) based on futuristic goals and objectives of the company/ hotel.
To be responsible in the selection and quotation of all items of the Food & Beverage Department.
Follow instructions and understand the philosophy of the RM/HM/GM and carry out these ideas.
Is aware of availability of products.
Agree and evaluate menus and wine lists, both content and pricing with the RM/RD, Executive Chef and Restaurant Managers.
Ensures that superb promotions are held in all outlets regularly to generate business and organise their advertising.
Consult with superiors and respective F& B outlet Supervisor about organisational aspects of special events/ functions being planned.
Liaise with Executive Chef/ F&B Supervisor on “daily/ weekly special” available for promoting in the F&B outlets – check pricing.
Ensure that all areas satisfy the most stringent hygiene and sanitation requirements.
Ensure punctuality, control absenteeism and take corrective actions where necessary.
Regularly check grooming (appearance, personal hygiene and uniforms) of team members according to hotel standards, and also team members attitude towards both internal (colleagues) and external guests.
Be totally aware of guest’s/ visitor’s/ repeater’s preferences of food and wine, communicate to F&B Supervisor, and ensure that these preferences are adhered to.