1.1. Conducts and directs all affairs related to the Food and Beverage operation and to oversee Food and Beverage operations and maintain a high yield administration required to his function.
1.2. In charge of the daily F&B Department operations to supervise and delegate the work requirements to the assistant F&B Manager and other supervisors.
1.3. Controls the daily administration and advises all parties concerned on the developments, alterations, alterations, adjustments, new projects and financial aspects.
1.4. Presides over a number of meetings related to the department such as the weekly F&B meetings, PR/F&B Coordination meeting and others depending on the division requirements.
1.5. Attends weekly meetings related to the departments such as the department heads meeting, sales meeting, new project meetings and others.
1.6. Controls the financial aspect of the department in regards to revenue, covers, costs and other overheads, to be in line with the set targets, e.g. budget.
1.7. Coordinates the administration output on a daily basis, that all sections in the department and other department are advised on the current and future matters of the F&B Department.
1.8. Coordinates the promotions prepared for the current period including for the future as dictated by the prepared budget plan.
1.9. Coordinates the daily arrangements of other sections that require additional attention.
1.10. Coordinates the yearly budget preparation for the entire department.
1.11. Supervises the purchasing of what the department requires in all areas, depending what is dedicated in the budget, promotion requirements and has the final saying in ordering after the Executive Office has approved.
1.12. Settle the labor disputes which arise in the department and prepares direct solutions with assistance from the Human Resource Department if required.
1.13. In-charge of the menu planning in general, to prepare a yearly planning wherein the outlets and his sections are indicated in regard to new officers and price ranges in line to the set budget for the current year.
1.14. Delegates the daily operations in line with division, ensuring that service procedures are strictly followed to the guest satisfaction.
1.15. Responsible in keeping the F&B cost, payroll cost and other expenses in line to the hotel's budget.
1.16. Responsible for attending the guest's needs and complaints to arrange possible solutions to enhance guest satisfaction.
2. Occasional Duties
2.1. Responsible in ensuring that the services given and that outlets standards are always in line to the department and hotel image.
2.2. Responsible to seek and find new innovating ideas, projects, promotions and systems to improve the image, sales and revenues for the department.
.3 Performs other duties as may be assigned by the immediate superior. (_Does not apply to top management._)
