TASKS, DUTIES AND RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS :

·       Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability

·       Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

·       Randomly inspects all food & drinks regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

·       Checks the food & drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

·       Is proficient in all food & drinks procedures to be a resource when needed

·       Challenges employees within department to achieve optimum food cost percentage and service per employee

·       Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

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TASKS, DUTIES AND RESPONSIBILITIES

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS :

·       Develops, implements and evaluates the hotel’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability

·       Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration

·       Randomly inspects all food & drinks regions on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary

·       Checks the food & drinks outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests

·       Is proficient in all food & drinks procedures to be a resource when needed

·       Challenges employees within department to achieve optimum food cost percentage and service per employee

·       Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation

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