Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Establish standards for personnel performance and customer service.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Reviews invoices for products and services related to the department; analyzes variances and takes corrective actions.
- Maintain food and equipment inventories, and keep inventory records.
- Order and purchase equipment and supplies.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Works closely with the Executive Chef planning menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
- Monitor employee activities to ensure liquor regulations are obeyed.
- Completes a quarterly written review of the food and beverage operation which includes suggestions for increasing revenue and cost management.
- Establishes and maintains annual revenue and cost projections which are to be reviewed and revised on a quarterly basis
- Possesses the ability to communicate with all levels of personnel and guests. At all times maintains a professional relationship with all personnel and guests while protecting the interests of the Company.
- Develops and maintains effective communications between all operating departments including the hotel. Uses purchasing and inventory knowledge to track costs, transfers, waste, promo and forecasting in all revenue centers for food & beverage
- Monitors all purchases of materials and supplies
- Seeks alternative forms of advertising and promotion including but not limited to electronic marketing and communication (website, e-mail, Facebook, Twitter,…)
- Approves menus by consulting with GM, Controller and Chef; reviews potential food and beverage menus, evaluates past popularity of menu options and develops new menus based on trends
- Creates in-house personnel promo to encourage employees to be patrons of the Company
- Books live entertainment and shall be the host for special events
- Creates and implements unique events to drive revenue every month
- Directs large annual events such as Mother's Day and Easter Brunch, etc.
- Ability to manage change effectively
- Provides leadership that helps the Company achieve its overall performance and profit goals.
- Provides leadership to other departments to help them achieve their goals and objectives
- Communicates the goals and objectives of the Company and inspires/empowers employees to achieve those goals
- Assists GM in implementing the Company's goals
- Performs other job related duties as required by the General Manager
- Ensures that the vision and mission of the Company are supported by his/her actions
