Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.
Ensures that all Outlets Kitchens and Banquet Kitchens are managed efficiently according to established concept statements and brand standards.
Monitors service and Food and Beverage products qualities in all outlets and banquets.
Works with all Chef de Cuisine, Outlet Managers and Banquet Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.
Establishes and implements performance standards for the Commissary Kitchen and closely works with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
Establishes, implements and controls performance for the Stewarding Operation in Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimise Operating Equipment Breakage and streamlined and efficient resources and equipment flows.
Frequently verifies that only fresh products are used in Food and Beverage preparation.
Frequently tastes Food and Beverage in all outlets and is demanding and critical when it comes to Food and Beverage quality.
Spends time in the Outlets (during peak periods) to ensure that the outlet kitchens are managed well by the respective Outlet kitchen team and meeting the brand standards and guest expectations.
Is demanding and critical when it comes to food qualities and service standards.