Establish and achieve department annual financial budget forecasts, meet monthly revenue and GOP targets by exercising a constant control of operational expenses
Attend and conduct regular departmental meetings and briefings to ensure an open communication line with team
Update on all business and promotional activities of competitors and stay informed of changing trends
Conduct performance analysis of every key personnel as per policy
Develop and implement revenue boosting sales activities, together with other departments
Control and approve departmental purchase requests and store requisitions for operating material, food products and beverages
Monitor department duty rota to ensure efficient manning at all times
Review and approve all payroll related documents, at the end of the month prior to handing them over to account
Initiate the Food & Beverage department Standards of Performance manuals and establishes the supporting training program
Conduct spot checks to ensure that all mise en place is done according to the full day service requirements
Conduct sales analysis on every menu in operation with executive chef
Drive all menu changes, presentations, pricing and the print work with Executive Chef
Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
Comply with the hotel environmental, health and safety policies and procedures
