- To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
- To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
- To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
- To provide effective support to the team to enable them to deliver effective and efficient services to the guests
- To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
- To support the financial objectives of the hotel through proper and efficient management.
- To prepare the Overall Culinary Budget.
- To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
- To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
- To direct food apportionment policy to control costs
