F&B Director at Precious Palm Royal Hotel

DUTIES AND RESPONSIBILITIES:

• Strive to always achieve budgeted food sales, beverage sales, labor costs and profitability.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards the hotel marketing activities or promotional plan.
• Telemarketing to previous guests or customers to inquire about possible future patronage.
• Handle all Food & Beverage inquiries and ensure timely follow up.
• Attend weekly management meeting.
• Assist in menu planning and pricing.
• Must have a complete knowledge of Fire Procedures.
• Ensure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Ensure the maintenance of bar control policies.
• Work with the Executive Chef, Food & Beverage Supervisor and Head Waiter including the Bar supervisor to ensure all arrangements and details are dealt with in the department.
• Establish a rapport with all units to ensure guest satisfaction and patronage.
• Minimize number of customer complaints.
• Monitor the quality of Food & Beverage services and department phone handling.
• Responsible for staff training and development. Train staff to ensure conformity and uniformity of service.
• Train restaurant staff on phone and communication etiquette
• Train kitchen staff on various food procession, safety and hygiene
• Train the bar staff on various cocktails
• Recommend training for restaurant, bar, and kitchen’ staffs
• Discipline personnel when required.
• Responsible for overseeing all scheduling within the department including that of weekly duty roaster.
• Report any deficiencies in equipment and facilities.
• Must have control over the kitchen, bar and Restaurant’ staff to ensure smooth running.
• Ensure the re-order level is maintained for foods and drinks at all times.
• Ensure kitchen and bar staff balance their shift stocktaking before leaving on daily basis.
• Ensure the quality and quantity of food meets the standard of the hotel.
• Ensure customer’s order is well taken and guaranteed satisfaction.
• Ensure the kitchen operates at full capacity and report utilization daily.
• Prepare cost estimate of the ingredients used in cooking and of costing of the food prepared.
• Ensure proper preservation of foods and monitoring of drinks, glasses etc.
• Ensure the marketing of the restaurant and bars for optimum patronage
• Liaise with the Account and ensure proper costing of all foods and drinks that is to be sold.
• Ensure Customers / Guests observation and complains are resolved.
• Any other duties that may be assigned by management from time to time