Made Swendra Email and Phone Number

Direct Responsibilities:Assists the Food & Beverage Manager and the Executive Chef with the development of new menus and pricesAssists with the selection of condiments, linens and decors used within departmentMake procedural recommendation and ensure enforcement of existing policies and proceduresPrepares methods and procedures whereby food cost and supplies can be requisitioned and charged to each individual area.Prepare various costs and revenue reports.Reads and analyse reports and recommends action to be takenAssists with development of quality control procedures and assures such procedures are followedHuman Responsibilities:Co-ordinate work assignment, departmental planning, and scheduling between Food & Beverage Manager and departmental supervisors.

Job Title: F&B Manager Report to: General Manager Main Scope and General Purpose of Job:It is the responsibility of the Food & Beverage Manager to organize and direct a team essentially oriented towards customer service & satisfaction in the restaurant, bar, room service, banquet and executive lounge. The individual is solely responsible to create, coordinate and implement the training of staff throughout the department.Direct Responsibilities:Ensure the delivery of all orders while maintaining a high quality of service, creates constantly and consistently maximum guest satisfaction in all Food & Beverage outlets, while keeping within the limits of the budget and defined management policies.Human Responsibilities:Sets price criteria and implements according to budget in all Food & Beverage areas in coordination with the General Manager.Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits.Has a primary goal of obtaining overall budgeted and F&B profits.Establishes, with the assistance of the Executive Chef and Assistant F&B Manager, menus and price list and summit a proposal for approval to the General Manager, guest and staff comments and suggestions should be considered during this process.Supervise the proper implementation of menus and price lists.Ensure that all regulations posted, especially those concerning security and hygiene, are respected.Ensure the cleanliness of operating equipment, proper inventory control and forecasting of needs.Ensure that breakage and spillage are kept to a bare minimum..Ensure, with subordinate assistance, a proper welcome and service is given to all guests.Welcome important guests in person.Responsible for immediate action to guest comments, oral and informs the General Manager of any problems.Is well informed of prices, services, and activities of competitors and keeps the General Manager informed.

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