• To carry out all phases of the business development including preparing of business proposal, making presentation, and project implementation.• Implementation and measurement of standard of operation programmes.• To develop overall business strategies and evolve business models for company for revenue and profit growth.• Monitor and feedback information about competitor activity within the region.• Lead seven divisions as HR, finance, operation, chef, procurement, marketing and IT.• Identify where space for new outlet opening and new revenue steams of capture the market share.• Recruit and improve service level of frontline operation team.• Monitor day to day operation.

• Achievement of budgeted food sales, beverage sales, labour coast and profitability.• Responsible for P&L.• Completion of customer follow -up calls on a timely basis.• Timely analysis of Food & Beverage prices in relation to competition.• Participation and input towards F&B Marketing activities.• Preparation of sales promotion & Mailings.• Development and maintenance of all department control procedure.• To co-ordinate with all group meeting / banquet planners their specific group requirements with the service &Facilities offered. This includes proposals, contracts , estimated and actual function statement. With banquet or conferences the chef is to be included in food related discussions.• Supervision of daily paper flow including proposals, and function contracts.• Evaluation forms must accompany all invoice.• Completion of monthly forecast.• Overseeing menu planning and pricing.• Development and maintenance of department manual.• Supervision of weekly casual labour payroll input.• All other duties as directed by the General Manager.• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour.• cost below the maximum of 15%. b. Assuring adequate and consistent.• Completion of monthly inventory. • Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.• Ensuring that services meet customer specifications.• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.• Work with the Chef, Restaurant Manager & Supervisor to ensure all arrangements and details are dealt with. • Teamwork-Relations with co-workers and management.• Responsible for staff training and development.• Responsible for overseeing all scheduling within the department.• Minimize the number of Workmen's Compensation claims.

• Bulid revenue and profitability via the 35 outlets in the portfolio.• Achievement of budgeted food sales, beverage sales, labour coast and profitability.• Responsible for managing Restaurant daily operations to maximize profitability by leading team members by example to deliver high quality results through positive leadership in order to develop team members to their full potential.• Managing payroll expenses and validate for accuracy; ensuring there is no overtime issues or labor costs overruns by monitoring hours to be worked to meet budgeted numbers, and control all areas of expenses and payroll.• Overseeing Food and Beverage Department by ensuring proper inventory and high-quality standards are met.• Designing and implementing strategic business plans that expand business “customer base”.• Overseeing recruitment, finance, procurement, marketing and training of new management.• Development of the tactical programs such as sales, staffing, product quality and visual merchandising to pursue targeted goals and objective.• Provide performance “employees” management to ensure company goals are met.• Overall delivery and quality of the service, packing and presentation of all F&B products offerings to customers.• Responsible for P&L, cash flow and other performance date to ensure productivity.• Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.• Design exceptional menus, purchase goods and continuously make necessary improvements.• Implements plans to more quickly reach the financial and Operations Excellence goals at New Restaurants.• Focuses on the metrics (Restaurant Performance Drivers) of opportunity restaurants in order to develop improvement plans.• Evaluate and decide upon key investments in equipment, infrastructure, and talent.• Setup new franchise restaurant.

• Bulid revenue and profitability via the 35 outlets in the portfolio.• Achievement of budgeted food sales, beverage sales, labour coast and profitability.• Responsible for managing Restaurant daily operations to maximize profitability by leading team members by example to deliver high quality results through positive leadership in order to develop team members to their full potential.• Training and managing restaurant, for a high level of service, productivity, and cost controls, and to help, guide and assist all departments.• Ensuring staff is properly trained and have the tools.• Managing payroll expenses and validate for accuracy; ensuring there is no overtime issues or labor costs overruns by monitoring hours to be worked to meet budgeted numbers, and control all areas of expenses and payroll.• Overseeing Food and Beverage Department by ensuring proper inventory and high-quality standards are met.• Designing and implementing strategic business plans that expand business “customer base”.• Overseeing recruitment, finance, procurement, marketing and training of new management.• Development of the tactical programs such as sales, staffing, product quality and visual merchandising to pursue targeted goals and objective.• Provide performance “employees” management to ensure company goals are met.• Overall delivery and quality of the service, packing and presentation of all F&B products offerings to customers.• Responsible for P&L, cash flow and other performance date to ensure productivity.• Builds company image by collaborating with customers, government, community organizations, and employees; enforcing ethical business practices.• Design exceptional menus, purchase goods and continuously make necessary improvements.• Focuses on the metrics (Restaurant Performance Drivers) of opportunity restaurants in order to develop improvement plans.• Evaluate and decide upon key investments in equipment, infrastructure, and talent.

• Customer and Personal Service.• Management of Financial Resources.• Administration and Management.• Applied Business Knowledge.• Achievement of budgeted food sales, beverage sales, labour coast and profitability.• Responsible for P&L.• Completion of customer follow -up calls on a timely basis.• Timely analysis of Food & Beverage prices in relation to competition.• Participation and input towards F&B Marketing activities.• Preparation of sales promotion & Mailings.• Development and maintenance of all department control procedure.• To co-ordinate with all group meeting / banquet planners their specific group requirements with the service &Facilities offered. This includes proposals, contracts , estimated and actual function statement. With banquet or conferences thechef is to be included in food related discussions.• Supervision of daily paper flow including proposals, and function contracts.• Evaluation forms must accompany all invoice.• Completion of monthly forecast.• Overseeing menu planning and pricing.• Development and maintenance of department manual.• Supervision of weekly casual labour payroll input.• All other duties as directed by the General Manager.• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour.• cost below the maximum of 15%. b. Assuring adequate and consistent .• Completion of monthly inventory. • Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.• Ensuring that services meet customer specifications.• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.• Work with the Chef, Restaurant Manager & Supervisor to ensure all arrangements and details are dealt with. • Teamwork-Relations with co-workers and management.• Responsible for staff training and development.• Responsible for overseeing all scheduling within the department.

• Developing and Maintaining Budgets.• Leading Food and Beverage Team.• Ensuring Exceptional Customer Service.• Managing and Conducting Human Resource Activities.• Complies with all corporate accounting procedures.• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.• Analyzes information and evaluates results to choose the best solution and solve problems.• Drives effective departmental communication and information systems through logs, department meetings and property meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.• Keeping track of inventory for food and beverage.• Worked with the restaurant manager to develop pars to better control food & beverage cost.• Conduct daily shift meetings that are focused on customer service, developing team work by motivating staff, train, coach and discipline.• Work with corporate trainers when initiating and rolling out new menu.• Managing all service aspects in all food and beverage assigned areas and events.• Hires, manages and trains staff in all technical and non-technical aspects of their role including Hotel standards of quality and service.• Communicates with service and kitchen staff regarding reservations and/or special events.• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events.