Food and Beverage
What we can do for you
DUTIES BEFORE HOTEL OPENING
- Advise necessary arrangements required for architectural plans.
- Preparation of FF+E and Food and Beverage operation equipment list.
- Food & Beverage Department’s budget.
- Job Descriptions, Job Specifications for F&B staff and SOP.
- Planning and giving purchasing orders for staff uniforms and linen.
- Planning menus, wine & beverage lists and related printed stationery.
- Planning the training for all F&B staff with Human Resources Department.
- Making sure that all confirmed menus, beverage lists and other materials are delivered on time and ready for the opening.
- Making sure that all computer substructure is installed on time and required training is given to related staff by the computer software company.
- Making sure that all requested equipment is delivered timely. Check the quality & quantity.
- Conducting the pre-planned training to supervisors and rank & file staff with the Human Resources department (including food taste & standard recipes).
- Establishing purchasing orders for food and beverage items with Executive Chef & Beverage Manager.
- Deciding the categories for VIP set-ups.
- Making plans for the pre-opening party.
DUTIES DURING PRE-OPENING
- Organizing casual banqueting staff for the pre-opening party.
- Organisation of food and beverage amenities in VIP guest rooms.
- Allocation of outlet managers, supervisors & rank & file staff to their respective departments.
- Checking the entire food & beverage operation. Make sure that everything is ready and nothing is missing.
- Welcoming VIP guests on arrival.
AFTER THE HOTEL OPENING
- Formulating financial, catering and marketing policies and strategies.
- Appointing the right people for the right job.
- Planning menus.
- Designing and implementing sales promotional activities ( ie food promotions, food festivals etc ) to achieve the revenue target & guest satisfaction.
- Keeping the staff updated on the latest trends in the F&B sector.
- Pricing restaurant and special function menus to achieve desired profit.
- Reconciling actual and forecasted costs & sales and initiating control procedures if discrepancies occur. eg poor portion control & incorrect pricing etc.
- Making sure that menu engineering is carried out every month and take corrective action every three months.
- Scheduling theoretical & on the job training programme for all staff.
- Ensuring the predetermined quality of dishes and services offered to guests is maintained.
- Implementing hygiene and safety standards,
- Monitoring performance of departments regularly.
- Investment decisions on equipment procurement, expansion of food & beverage outlets, and so on.