- Responsible for overall store performance which includes operations, sales, profit & loss, People (Internal & External).
- To work in co-ordination with the Reporting Manager for the development of current menus and menu changes
- To plan for and schedule manpower, equipment and supply requirements for the store operations.
- To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment
- Responsible for on job training and proficiency of employees in outlet.
- To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities
- To assess profitability by comparing budgeted F&B; costs with actual costs based on standard recipes and recipe costs
- To recommend food and beverage service standards and specifications in clear relation to industry standards.
- To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
- To maintain par stocks for food stuff, stationary and non-alcoholic beverages, packaging materials. Also, to revise these par stocks as per seasonal changes.
- To initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition at outlets.