Main Responsibilities:
- Keep the log book daily.
- Conduct weekly department meetings.
- Adhere to all house rules, regulations and Hotel policies.
- Inspect for cleanliness and safe working conditions daily by using a walk-through checklist. Follow up action should be done on defective and substandard items.
- Monitor the quality and quantity of all food and beverage items served.
- Ensure that no reusable beverage is wasted.
- Ascertain that all expenses are in line with planned figures.
- Analyze daily reports and rectify any deviations.
- Conduct roll call prior to all Banquet events. They should be briefed and information should be given to enable the staff to serve effectively and efficiently.
- Ensure that all newly hired staff are properly screened and that they receive the Hotel’s orientation program, are instructed in all F&B service procedures and are informed of rules and regulations.
- Develop and implement training programs and conduct training sessions.
- Supervise the on-the-job training of staff so that they can provide the highest standard of service.
- Check all employees regularly for the cleanliness, appearance and that they take pride in their uniform and outlet team.
- Enforce adherence to prescribed service procedures, correcting any deviations through constant on-the-job training and counseling.
- Enforce courtesy and efficiency.
- Supervise all aspects relating to the operations.
- Ensure the attractiveness of the buffet table or the display of food and beverage items is according to event requirement.
- Ensure that employees in direct contact with guest have good product knowledge.
- Implement and maintain quality standards as they relate to sanitation and cleanliness.
- To perform any other duties that may be assigned by the Management.
