FOOD & BEVERAGE MANAGER

• To monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis. • To monitor and control food & beverage inventories and turnover. • To monitor and control labor costs that includes casual labor expenses. • To maintain sufficient inventories on related food & beverage equipment. • To prepare and submit the required information for budgeting purposes, timely and accurately. • To check and analyze daily covers, average check and sales. • To review and analyze monthly Profit and Loss statement with Director of Finance / Financial Controller and General Manager. • To monitor performance and ensure adherence to all service standards, sanitation standards and productivity standards in order to achieve exceptional guest satisfaction. • To constantly communicate with the Executive Chef to ensure food prepared are according to the agreed standards and consistent at all time. • To ensure consistency of quality, taste, presentation, temperature of food & beverage served in all restaurants, bar and banquet are according to the Hotel standards. • To maintain high levels of cleanliness and sanitation according to Health Department required ratings at all time. • To ensure a high quality level of food & beverage products and maintain high quality standards in production, services, facilities and guest satisfaction. • To be fully conversant on compliance with all statutory licences requirements regarding food and beverage operation. • To prepare P&L analysis of all upcoming promotions. • To review and develop policies and procedures for food and beverage as and when required. • To provide direction, that is aligned with departmental and hotel objectives.