Responsible for the overall activities of this department, lay F&B Marketing plan, try to achieve the budget and control expenses for maximizing departmental profit, maintain excellence of the standards of service, food quality and presentation, through enforcing systems, methods, courtesy and constant training of the F&B staff for a better efficiency. To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here above. Responsible to the Management of the hotel for the overall activities of the Department, namely the standards of service, quality and presentation leading towards guest’s satisfaction. Schedule the staff, train them and ensure a consistency among the staff proper scheduling, training and efficiency of the staff under his direction, for maximizing the sales volume while minimizing cost, expenses and payroll, thus achieving a satisfactory Department profit. Planning, organizing, staffing together with management. Executing, controlling, and innovating in F&B Dept. To underline the basic elements for forecasting the F&B operational budget as accurately as possible. Analyses the operational accounting and financial report related to his Dept./and, if necessary, sets corrective action and makes his recommendation to management when it is out of his authority. ogether with Director of Sales, set up a programme of F&B Promotions and Sales Policies including Banquets/conventions/special promotions such as food festival, etc. to be submitted to the Management for approval. Direct, supervise and cheek supervise and checks the overall F&B operations/consisting of menu and beverage list planning, proper purchasing, maintaining, receiving, storing and issuing of food and beverage, food production, standard of service in restaurants, bar and banquet operations and proper credit and collection for the food and beverage served. Responsible for the proper handling and controlling of F&B materials and equipment with and attempt to ensure that looses and breakage are minimized. Set up training programme according to the needs and will see that these are followed by his designated supervisors. To complete a monthly F&B report to be presented to Management following the monthly financial results for this Department with comments on the activities. Personally verify that the guests in all outlets are receiving the best possible service available. astes the food weekly with the chef in the various kitchens to ensure that food quality is high and consistent. Liaise with the concerned executives in the creation and planning of new menus.
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