To assist in ensuring that all the outlets and banquets is managed efficiently according to the established concept statements.
To assist and monitor service and food and beverage standards in all outlets and banquets. Work with the Outlet Managers, Banquet Service Manager and respective Chef de Cuisine’s to take corrective action where necessary.
To assign responsibilities to subordinates and to check their performance periodically.
To assist any of the outlets and Banquet and Convention when necessary.
Frequently test Food and Beverage in all outlets and be demanding and critical when it comes to Food and Beverage quality.
To handle all guest complaints, requests and enquires on food, beverage and service.
Assist in preparing with the respective Outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food and Beverage Annual Marketing Plan.
Continuously seek ways to assist the Outlet Management maximize their revenues and profits.
Assist and monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.
Ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
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