Food and Beverage

What we can do for you


  • 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.


  • 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.



  • 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.