Responsible for overseeing daily restaurant or food service operations. Controlling costs Driving customer satisfaction and profitability Ensuring high quality of service

Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image.

Develop short term and long term financial and operational plans for the F&B which support the overall objectives of the hotel.

Support the HODs in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.

Inspect randomly the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F&B Executive & Executive Chef.

Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets and action taken for service recovery, and also any staff issues.