- Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.
- Exercises administration and supervises through Kitchen Leader and Restaurant Leader.
- Confers with management on reports, forecasts, budget policy and future planning.
- Prepares reports for management including budget and forecasts.
- Furnishes guidance to Restaurant Leader, Kitchen Leader on employees training, public relations and sales promotion.
- Take responsibility for any task assigned by the General Manager, even though it might not concern the Food & Beverage Department.
- Follow through on any task assigned by the GeneralManager, even though it might not concern the Food & Beverage Department.
- Give comments to the General Manager on the progress of all tasks assigned by the General Manager, and on those tasks, self assigned, within a reasonable time limit.
- Performs related duties and special projects as assigned.
- Recommends to management, regarding changes or innovations in plans, policies, procedures and equipment.
- To conduct, together with Restaurant Leader and Kitchen leader, actual inspection tours, checks on departmental operations and special projects.
- Establishes standards and norms of food and beverage quality and purchasing.
- Reviews prices, sources of supply, food and beverage sales, trends, inventories, etc.
- Works with Restaurant Leader and Kitchen Leader in testing and experimental projects to upgrade product or procedure.
- Meets periodically with Restaurant Leader and Kitchen Leader to review operations and
- discusses methods of improving procedures and ways to meet unusual business demands.
- Meets with purveyors to learn of new products or methods.
- Meets with customer on special functions and its arrangements.
- Keeps aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
- Improves sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals (barters, airlines or other sister hotels), and special food and beverage promotions.