Basic Function
Responsible for overseeing and directing all aspects of the Food and Beverage operations with authority for pricing, discounts & waivers with reasonable business care. Appoints any other senior managers within the department to act or authorize on his behalf with regards to operational aspect in the department.
Responsibility and Authority
- Manages the day-to-day operation of the Food and Beverage sections.
- Control and analyze on an on-going basis and initiate corrective measures in respect of;
i. Quality levels of product and service.
ii. Guest satisfaction.
iii. Merchandising and marketing.
iv. Operating costs.
v. Sanitation and cleanliness (hygiene).
- Co-ordinate and supervise the preparation, presentation and service of food and beverage products to ensure highest quality at all times.
- Establish and maintain effective employee relations. Ensure that all new staffs in the department have been orientated in the Food and Beverage areas within a month of their joining the Hotel.
- Assist in conducting such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and dismissal if necessary to ensure appropriate staffing and productivity. Consult with the General Manager, Food and Beverage Department’s Section Heads and HR Manager, as appropriate in performing above duties.
- Assist in developing and implement formal training plans for the Food and Beverage Department staff. Evaluate the training needs of each section at all levels and implement where necessary.
- Supervise and co-ordinate pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:
i. Local requirements
ii. Market needs
iii. Competition
iv. Trends
v. Recipes
vi. Potential costs
vii. Availability of food and beverage products
viii. Merchandising and promotions
- Assist in coordinating with the Purchasing Manager, Executive Chef and Cost Controller to determine the minimum and maximum food and beverage par stocks. Approve all wine purchase and other food and beverage items in accordance with quality and quantity standard set by the Management.
- Assist to conduct weekly Food and Beverage Department Meeting.
- Keep an up-to-date recipe file for all food and beverage items to include:
i. Sales history.
ii. Sales mix.
iii. Actual costs.
iv. Potential costs.
v. Par stock.
vi. Production time.
- Implement a daily, weekly and monthly checklist for all Food and Beverage outlets. Ensure proper follow-up to attain maximum quality and efficiency.
- Assist in preparing and submit to the General Manager the monthly report.
- Assist in preparing and submit the Annual Budget of the Food and Beverage Department for approval.
- Keep abreast of development in trend, system, practice and equipment in food and beverage preparation and service in the industry through trade literature and actual visits.
- Liaise closely with the Marcom office for special promotions and food and beverage advertising schedules.
- Assist to plan, co-ordinate and implement any Food and Beverage related projects with other departments that may be assigned by the General Manager.
- Assist in preparing and submitting for approval the capital expenditure of all Food and Beverage outlets.
- Assist to plan, prepare and submit all necessary information and inputs for the Annual Marketing Plan of the Food and Beverage Department such as food and beverage promotions, special promotions on food festivals and theme functions.
- Ensure that all information are communicated effectively between all outlets and sections in the Food and Beverage Department.
- Confer and co-operate with other Department Heads to ensure co-ordination of activities especially with the Director of Sales and Marcom Department.
- Assist to investigate complaints from guests, damage and report the same to the Management.
- Check daily all log books from the various areas of the department and decide necessary actions to be taken on matters reported therein. Inform the Management of those outside his authority.
- Responsible in ensuring good moral and enforcing staff discipline under his supervision when necessary.
- Ensure that all F.F.E. items of the department are well handled and maintained so as to reduce cost and unnecessary bottlenecks.
- Be fully familiar with the emergency procedures, policies and standard operating procedures as established by the Hotel.
