- Ensure Correct order taking from the guest as per the Menu
- Achievement of budgeted food sales, beverage sales, labor costs and profitability.
- Completion of Customer Experience
- Participation and input towards F&B; Marketing activities.
- Entertainment of potential and existing customers.
- Development and maintenance of F&B; department control procedures.
- Coordinate with all large group meeting/banquet planners and hotel members their specific group requirements with the services & facilities offered. With banquet or conferences, the Chef is to be included in food-related discussions.
- Maintenance of Hotel credit policies.
- Directly responsible for large function billings and overseeing medium/small function billings.
- Completion of monthly forecast.
- Attendance and participation at weekly F & B meetings and Department Head meetings.
- To assist in menu planning and pricing.
- Development and maintenance of department manual.
- Be available to Hotel Staff at all times in case of emergency.
- All other duties as directed by the management
- Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
- Assure the maintenance of bar control policies.
- Assure completion of requisitions where deemed necessary.
- Completion of Weekly and monthly inventory.
- Assure timely completion of function bills.
- Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food & Beverage and vending.
- Purchasing of purchase requirements of small wares,
linens requirements etc.
- Consistent check of Food and Beverage quality
- Ensuring that services meet customer specifications.
- Quality of restaurant and event room set-up.
- Liaise on an on-going basis with the Front Office Department to ensure all client needs and requirements will be met.
- Work with the Chef to ensure all arrangements and details are dealt with.
- Establish a rapport with groups to ensure guest satisfaction and repeat business.
- Minimize number of customer complaints.
- Ensure a professional attitude and proper business attire when on the property, ready to meet or service a client at any time.
- Staff professional attitude and proper meeting of Company appearance and uniform standards.
- Teamwork-Relations with co-workers and management.
- Quality of Food & Beverage services and department phone handling.
- Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
- Responsible for staff training and development.
- Personal development and growth.
- Discipline of personnel when required.
- Responsible for overseeing all scheduling within the department.
- Participation towards overall Hotel Maintenance and cleanliness.
- Achieving service that exceeds expectations.
- Overall operation maintenance at a level in keeping with the standards prescribed.
- Minimize the number of Workmen's Compensation claims.