Food and Beverage

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.