Quản Lý Ẩm Thực

- To manage the day-to-day operations of the food and beverage department.
- To develop, implement and monitor operating policies and procedures for all areas of the food and beverage department aimed at delivering the standard of service and operations expected.
- To plan the work roster to ensure sufficient numbers of staff are available to properly service the expected number of guests.
- To effectively manage the department ensuring the revenue and expenditure targets set in the operating budget are achieved.
- To support the General Manager in the development of the annual business plan, operating budget and sales and marketing plan for the Food and Beverage Department.
- To create outlet, outlet menu, banquet, package and promotion concepts.
- To support the sales team in promoting and selling banquets and available banquet space and meeting rooms.
- Liaise closely with the Executive Chef to develop menu concepts and ensure the menu is updated regularly.
- To recruit, train and develop food and beverage personnel.
- To develop effective training strategies and session plans for training requirements ensuring sessions are enjoyable as well as informative.
- Ensure all financial and human resource policies and procedures are implemented and followed by food and beverage personnel.
- To monitor inventory levels reordering as appropriate to ensure sufficient stock is available at all times.
- Consolidate detailed utilisation data in a monthly and annual basis submitting reports to the General Manager as required.
- To continually create and present to the General Manager innovative promotions aimed at increasing patronage and revenue. All promotions must be properly costed.
- Develop the annual calendar of events for the food and beverage outlets.
- Implement effective table booking management procedures to ensure the availability is optimised.
- Represent the club at food and beverage events, exhibitions and meetings as required.