1. Responsible for food and beverage service in all pre-determined service areas
2. To work in co-ordination with the Executive Chef for the development of new menus and menu changes
3. To plan for and schedule manpower, equipment and supply requirements for the F&B; service department
4. To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment
5. Responsible for hiring, training and proficiency of employees in F&B; Service department
6. To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
7. To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities
8. To assess profitability by comparing budgeted F&B; costs with actual costs based on standard recipes and recipe costs
9.
To consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition
10. To recommend food and beverage service standards and specifications in explicit relation to industry standard, Hotel policy and external competition
11. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
12. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes
13. To recommend the periodic purchase of special items both domestic and imported
14. To initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition in various outlets