Consistently offer professional, friendly, and engaging service
To ensure that the monthly forecasted food and beverage revenue figures are achieved.
To strictly adhere to the established operating expenses and that all costs are controlled.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
To ensure that the outlet is managed efficiently according to the established concept statements.
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to subordinates and to check their performance periodically.
To conduct daily pre‑ and post-shift briefings with employees on preparation, service and menu.
To handle all guest complaints, requests, and enquiries on food, beverage and service.
To plan and implement an effective sales plan and promotional activities in the outlet.
To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
