F&B Manager - Quản lý Bộ phận Ẩm thực

- Organise and direct the planning, preparation and implementation of menu revisions and/ or additions with Executive Chefs and other members to ensure selections, prices and cuisine keep pace with the changing markets on a cost and merchandising basis and new innovative ideas are incorporated into the food & beverage operation.
- Review and analyze the sales abstracts, bar costs, and the daily flash food cost reports on a daily, weekly and monthly basis to ensure maximum profitability of all food and beverage operations. Takes corrective action through sub-department heads to ensure budgeted profit projection will be attained.
- Organise and direct the preparation of the weekly food cover forecasts by all outlet managers; coordinate staffing and set up changes in food and beverage areas as determined from the review and analysis of the weekly forecast, the outlook and budget forecast of cover, revenue and payroll costs for all outlets to ensure the most cost effective operations possible without sacrificing service or quality.
- Establish and maintain the highest employment requirements, contact employees to ensure all staff is highly motivated, service oriented and provides a positive attitude to all guests.