1.To ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.2.To oversee the preparation and update of individual Departmental Operations Manuals.3.To conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.4.To ensure the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.5.To ensure that all employees deliver the brand promise and provide exceptional guest service at all times.6.To ensure that employees also provide excellent service to internal customers in other departments as appropriate.7.To spend time in public areas observing employee-guest interaction and talking with guests, working through Heads of Department to coach employees in guest service skills as necessary.8.To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.9.To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.10.To ensure that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise.11. To ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.12.To assist in the preparation of the Annual Business Plan for Food and Beverage.13.To assist in the monthly reforecasting, involving the respective Heads of Department as appropriate.

1.To ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.2.To oversee the preparation and update of individual Departmental Operations Manuals.3.To conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.4.To ensure the smooth operation of the Food and Beverage Department in the absence of the Director of Food and Beverage.5.To ensure that all employees deliver the brand promise and provide exceptional guest service at all times.6.To ensure that employees also provide excellent service to internal customers in other departments as appropriate.7.To spend time in public areas observing employee-guest interaction and talking with guests, working through Heads of Department to coach employees in guest service skills as necessary.8.To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.9.To maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.10.To ensure that each profit centre (e.g. Outlet, Bar, Banquets) is operated in line with maximising profit while delivering on the brand promise.11. To ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.12.To assist in the preparation of the Annual Business Plan for Food and Beverage.13.To assist in the monthly reforecasting, involving the respective Heads of Department as appropriate.

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