Ensures that the department complies with and exceeds standard operating procedures
Overall responsible for financial performance of department including revenue, profit, operating budget and accounting control procedures.
Establish written guidelines and controls; attain objectives (Budget and Marketing Plan) written yearly and reviewed quarterly.
Train subordinate staff in technical, administrative and managerial abilities.
Maintain company sanitation standards in the department.
Maintain guest satisfaction and ensure repeat business through personalized, efficient service. Is responsible that all customers leave satisfied.
Maintain accident prevention program – appoint members of department to accident prevention committee – review monthly at department meetings.
Establish and regularly upgrade and review standards of service, quality and hospitality in the outlet.
Coordinate monitor and develop positive ongoing interdepartmental daily working relationships. especially with Executive Chef, Restaurant /Room service/ Lounge Managers, vendors and local community.
Report to the Manager Food & Beverage keeping him advised on the performance and conditions of the department.
Work with the Outlet Chef in maintaining food quality, presentation and food cost as it relates to the outlets.
Work with Sales & Marketing to accomplish Budget revenue goals.
Develop creative food & beverage set ups and promotional events on an ongoing basis.
Stay abreast of trends in the food & beverage industry.
Shared responsibility for achieving outlet budgeted beverage cost in conjunction with Beverage Manager.
Supervises proper input in Micros of all outlet checks and is responsible for ensuring that all policies in respect of billing are adhered to.
Monitors all problem areas and ensures that these are either corrected or a proposed solution should be forwarded to the Director-Food & Beverage/Director of Restaurants.
Supervises and organizes quarterly operating equipment inventory in conjunction with Chief Steward and Outlet Chef Brings to the attention of the Manager-Food & Beverage all materials and equipment that requires re-ordering or needs to be replaced.
Responsible for maintaining ongoing Energy Conservation, Inventory Controls and Loss Prevention programs among associates.
