To ensure that the monthly forecasted food and beverage revenue figures are achieved for the outlet.
To be an entrepreneur in day to day operations to ensure maximum profit by creating and implementing new business models i.e. developing a local clientele, out of box creative ideas etc. While ensuring cost measures are being implemented at all time.
To participate in 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 ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to junior heartists and to check their performance periodically.
To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet.
Coordinate with Chef in-charge in placing F&B orders in time, minimal purchase to be made as per the business demand, all menus items are to be available
To conduct daily pre‑shift briefings to ambassadors on preparation, service and menu.
To liaise with the Kitchen and Beverage department on daily operation and quality.
To handle all guest complaints, requests and enquiries on food, beverage and service.
To plan and implement an effective sales plan and promotional activities for the outlets.
To attend Food and Beverage Meeting and Daily Operations Meeting.
To prepare forecasted P&L statements for promotional nights and events according to the annual business plan.
To maintain a high standard of personal appearance and hygiene at all times.
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
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