- Plan for outlet budget and review forecast on revenue and expenditure on monthly basic.
- Analyze and submit month-end reports and identify deviation from business plan goals.
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
- Plan, implement and measure profit enhancement programs by working with the kitchen &Marketing Department. - Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion.
- Implement and maintain control measures to ensure that food &beverage costs, productivity, Labour costs and operating supply costs for the outlet is in line with budget.
- Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
- Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
- Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
- Handle guests’ complaints and comments tactfully and efficiently.
- Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
- Maintain complete knowledge of all food & beverage services, contents &preparation methods, outlets and hotel services/features
- Ensure that health, safety and security procedures are in place in the outlet
- Attend all briefings, meetings and trainings as assigned by management
