• Reports to Operation Manager/General Manager
  
• Directly supervises all F&B personnel and ensures proper completion of all F&B duties
  
• Build SOP (Standard Operating Procedure) for all activities related to Food and Beverage and Implement and Execute with results
  
• Take overall charge for F&B department
  
• Responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis
  
• Achievement of budgeted food sales, beverage sales, labour costs and profitability
  
• To co-ordinate with all large groups meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statement with banquet or conferences, the Chef is to be included in food-related discussions
  
• Maintenance of Hotel credit policies
  
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met
  
• Minimize number of customer complaints
  

Applying procedure:

Interested candidates are requested to send their updated CV at [email protected].

OR,