Implementing Food and Beverage service standards of venue. Ensure guest experience index always in a high level. Monitor hygiene standards in Venue. To liaise with the Venue Chefs concerning food matters and assists them in training programs. Ensure group food safety audit compliance and achieving target. Driving revenue, covers, average check, profit and control cost, expenses of venue. To ensure that the Venue are managed efficiently according to the established concept statements and brand standards. To plan and implement the effective marketing plans to ensure maximum revenues and profits. To participate in the formulation of the Annual Operating Budget in determining Venue projected revenues and expenses, operating equipment and Fixed Asset Equipment requirements in line with the compilation of the Annual Business Plan. In charge the implementation of new menu and beverage list. To assist in monitoring and analyzing the activities and trends of competitive restaurants, bar and other hotel banqueting departments. To assist with special projects assigned by the Director of Food and Beverage and Service manager, such as party and gala dinner arrangement and Branding events. Drive associates satisfaction index score. To identify training needs and plan training programs for Venue and co-ordinate Venue training activities. Help associates with their personal development. Arranging team building activity to maximize productivity and associate passion, ensuring maintain discipline. Designing VIP amenity according to group concept and VIP level, update by season. Ensure all amenities are delivered before guest arrival and set up perfectly. Deliver high standard service concept to enhance guest satisfaction. Work with HR, assist with Food Beverage department recruitment, including job fair and campus recruiting. During new hotel associates orientation, introduce food and beverage department to all, create warm welcome and instinctive image of hotel.