ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Recruit, train and supervise employees.
- Fully responsible and accountable for the outlets operating budget including revenues, labour costs and profitability.
- Constantly find ways to further increase revenues without sacrificing pre-determined standards.
- Preparation of F & B profit, budget and marketing plan.
- Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
- Evaluate, develop and implement training program and conducting training sessions for staff.
- Ensuring the highest quality product served.
- Assist and make recommendation to management for promotional activities and creative ideas.
- Prepares logbook on a daily basis and report to management at briefings and meetings.
- Set standard and procedure for all areas related to F&B.
- Ensuring strict safety regulations.
- Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
- Conduct staff appraisals and discipline.
- Inspects outlet thoroughly to ensure cleanliness of linen, operating equipment, fixtures and furniture’s and so forth are up to standard, table set-ups, sideboards and mise-en-place are done properly and in good condition.
- Ensure that all lightings, sound systems and air-conditions are well maintained.
- Constantly monitors that guests are being attended and served according to standard set and attend to guests as needed.
- Anticipate guests’ complaints and take prompt corrective action.
- Ensure all operating supplies and equipment are adequate as per Par stock established.
- Anticipate additional supplies and equipment for additional work load or volume of business.
- Constantly review average checks, number of guests and sales figure with staffs in order to improve productivity and efficiency.
- Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
- Coordinate with Chef and beverage department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
- Identify top performers and bottom performers.
