DUTIES AND RESPONSIBILITIES:
· Achievement of budgeted food sales, beverage sales and labour costs.
· Achieve maximum profitability and over-all success by controlling costs and quality of service.
· Participation and input towards F & B Marketing activities.
· Completion of function delivery sheets in an accurate and timely fashion.
· Preparation of forecast and actual budget function sheets.
· Completion of weekly staffing and manpower scheduling.
· Supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
· Maintaining the Bar control policies and completion of necessary forms.
· Follow proper purchasing and requisitioning procedures.
· Maintain records for inventory, labour cost, food cost etc.
· To assist in menu planning and pricing.
· Development and maintenance of all department manual & control procedures.
· Provides labour costing information where necessary.
· Staff training and development.
