Assistant Director of Food & Beverage

Job Description

Main Duties:

– To ensure that the monthly forecasted food and beverage revenue figures are achieved.

– To strictly adhere to the established operating expenses and that all costs are controlled.

– To participate and assist 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 monitor all costs and recommend measures to control them.

– To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.

– To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.

– To revise and update all the outlets Departmental Operations Manual on an as needed basis.

– To assign responsibilities to subordinates 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 assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies.

– To carry out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.

– To control the requisitioning, storage and careful use of all operating equipment and supplies.

– To assist in running day-to-day operation of the outlets and banquets when necessary.

– To assist to plan the outlets’ weekly roster and work schedules to ensure that outlets are adequately manned to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director.