Food & Beverages Executive

- Assist the Restaurant Manager to run the restaurant or outlet efficiently and cost effectively. - Attain and exceed the budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling. - Ensure that quality standards are maintained during peak times of business in the restaurant. - Ensure correct revenue charging and appropriation for the restaurant P.O.S. machine including control of guest checks, voids, new item input and closing reports. - Assist Restaurant Manager to develop and train employees in the restaurant and outlet area through daily service briefings where technical service matters will be discussed and explained. - Inspect the set-up and mise-en-place of restaurant and the outlet area to the standards of the hotel emphasizing cleanliness. - Maintain daily communication with the Sous Chef to ensure smooth operation during service time and changes to the menu. - Propose operation changes and improvements that will increase profit and decrease loss to the Food and Beverage Manager. - Assist in implementing new methods of food and beverage service procedures. - Organize and service all activities within the operation with regards to food & beverage as well as equipment arrangement. - Anticipate, maintain and improve personal contacts with hotel guests in order to up sell and generate more revenue. - Ensure the highest standards in service of all food and beverage products, making sure that orders are handled as quickly as possible with minimum delay. - Ensure that all mise-en-place is sufficient during every meal period. - Ensure the grooming, appearance, discipline and safety and administration of staff. - Stand in for any member of the F&B Department due to vacation or absence - Perform any other duties that may required by Captain / Manager and Management from time to time.