Financial Management in Hospitality and Tourism

To supervise Food & Beverage staff on duty and ensure a consistant and high quality service is delivered at the café, restaurant, bar, vending and bowling lane service.Prepare, present and serve the menus of each F&B area to the expected standards.Maximize the income from food and beverage sales by understanding and delivering planned promotional offers.Assist the Food and Beverage Manager in buying, ordering, stock control and staff management.

communicating daily with the management team, planning work schedules and checking client requirements;dealing with customer complaints, comments and inquiries; ensuring all events run smoothly;taking responsibility for the recruitment, training, organisation and monitoring of staff;supervising maintenance, supplies and equipment;achieving profit targets;leading by example in maintaining service standards.