• Dealing with GUEST comments / requests promptly to insure the Acquisition and Maintenance of GUESTS • Drive the broader goals of the Hotel, in terms of the F&B department, by planning and achieving objectives • Training of STAFF & trainees in line with the Hotel’s standard implementations of new trends • Interacting with GUESTS to receive valuable feedback.• Ensuring that the cleanliness and hygiene of the restaurant.• To assist in the management of the conference and banqueting department • Forecasting anticipated volumes of business and schedule STAFF accordingly • Overseeing & assisting with daily, weekly and monthly food, beverage, paper supplies stock.• Calculating of daily food and beverage cost of sales

• 1. The acquisition and maintenance of GUESTS 2. Drive the broader goals of the Hotel, in terms of the Food & Beverage department, by planning and achieving objectives.3. Managing effective operations of all F&B areas (restaurant, bar, room service, kitchen, conference & events and social spaces)4. Managing of daily food and beverage cost of sales, proactive action on variances and achieving acceptable margins.5. Ensuring that the required F&B procedures, operational and administrative systems and controls are in place.6. Daily / weekly and monthly stock takes to be conducted of food, beverages, consumables and operation equipment and compiling of trading summaries and variance reports7. Overseeing and assisting with daily, weekly and monthly beverage, paper supplies and operating equipment stock takes.8. Regular operating stock and operating equipment stocks are conducted and variance reports reconciled.9. Interacting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solver.10. Ensuring GUEST comment results meet and exceed set targets11. Safe and proper control/usage/maintenance of all F&B equipment.12. Ensuring that the cleanliness and hygiene of all F&B areas are of the highest standard13. Forecasting volumes of business to maintain sufficient stock levels and schedule STAFF to meet operational requirements within budgeted parameters.14. Adherence to labour laws, application of discipline, grievance handling and employee communications.15. Facilitate the development of STAFF through the training plan in line with the Hotel’s standard16. Implementation and maintenance of the F&B marketing plan including the F&B database printed marketing material, social media, online advertising and any other F&B marketing opportunities.17. Following and implementation of latest trends.18. Manager-on-duty shifts, which include over-seeing of other departments

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