To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.To ensure that each outlet is managed by a Management Team (Outlet Manager) who are totally accountable for their profitability.To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.To monitor all costs and recommend measures to control them.To ensure that the Department Operational Budget is strictly adhered to.To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.To represent the Food and Beverage Department on the hotel's Executive Committee.
