Manager

• THIS POSITION IS RESPONSIBLE FOR MANAGING AND ORGANIZING ALL ASPECT OF FOOD AND BEVERAGE SERVICE, SUCH AS MAINTAINING HIGH STANDARDS OF FOOD AND BEVERAGE QUALITY AND SERVICE, ENSURING A CLEAN AND SAFE ENVIRONMENT AND MEETING ALL FINANCIAL GOALS AND MAXIMIZING PROFITS.
• DIRECT THE FUNCTIONS OF THE FOOD AND BEVERAGE DEPARTMENT TO MEET THE DAILY NEEDS OF THE HOTEL.
• DEVELOP AND DESIGN MENUS WITH THE GOAL OF ATTRACTING A PREDETERMINED CUSTOMER MARKET.
• ASSUME AND DELEGATE, AS NEEDED, THE RESPONSIBILITY AND AUTHORITY FOR THE OPERATION OF VARIOUS FOOD AND BEVERAGE SUB-DEPARTMENTS, E.G. ROOM SERVICE, RESTAURANTS, KITCHENS, STEWARDS, ETC.
• DEVELOP, IMPLEMENT, INTERPRET, AND MONITOR SCHEDULES AND REPORTS FOR THE OPERATION OF ALL RESTAURANTS AND BARS TO ACHIEVE A PROFITABLE RESULT.
• IMPLEMENT EFFECTIVE CONTROL OF FOOD, BEVERAGE, AND LABOR COSTS AMONG ALL SUB-DEPARTMENTS.
• ASSIST THE DEPARTMENTS MANAGERS IN ESTABLISHING AND ACHIEVING PREDETERMINED PROFIT OBJECTIVES AND DESIRED STANDARDS OF QUALITY FOOD, SERVICE, CLEANLINESS, MERCHANDISING AND PROMOTION.
• REGULARLY REVIEW AND EVALUATE THE DEGREE OF CUSTOMER ACCEPTANCE OF THE INDIVIDUAL RESTAURANTS AND BANQUET SERVICE, TO MAKE APPLICABLE RECOMMENDATIONS AS REQUIRED BY CHANGING MARKET CONDITIONS.
• GENERATE THROUGH PROPER SUPERVISION OF ASSIGNED DEPARTMENTS PROJECTED REVENUE LEVELS AS WELL AS GUEST SATISFACTION.
• PARTICIPATE IN THE DEVELOPMENT OF SHORT TERM AND LONG TERM FINANCIAL AND OPERATIONAL PLANS FOR THE FOOD AND BEVERAGE DEPARTMENT.
• PARTICIPATE AND PROVIDE INPUT TOWARDS FOOD AND BEVERAGE MARKETING ACTIVITIES AND SALES PROMOTIONS/COLLATERAL.
• PERFORM OTHER DUTIES AS ASSIGNED BY THE GENERAL MANAGER AND ASSISTANT GENERAL MANAGER.
• PARTICIPATE IN MANAGER ON DUTY PROGRAM AND PERFORM WORK ON WEEKENDS AND EVENINGS AS NEEDED.

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