To assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division.
To assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with Assistant Director of Food & Beverage and the Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
To participate in the formulation of the Annual Marketing Plan to established a list of marketing activities in line with the compilation of the Annual Business Plan.
To maintain the Daily Log Book
To submit the following reports to the Director of Food and Beverage, in the absence of the Outlet manager arrange Assistant to do so:
Weekly work schedule.
Monthly consumption reports of guest supplies.
酒水短缺 / 超额报告
Beverage shortage / overage report.
Guest/staff incident report.
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To request guest supplies according to consumption and established par stocks.
To maintain the outlet bulletin board.
To attend monthly Food and Beverage meeting and daily operations meeting.
To attend all other meetings and briefings as directed by the Director of Food and Beverage.
To report “loss and found” items in line with the Policies & Procedures.
To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
To liaise and organize with Stewarding and Housekeeping that the established cleaning schedules are strictly adhered to.
To ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times according to the established standards.
To be a hands-on manager and be present at all times in the outlet, especially during busy periods.
To be flexible and adapt to rotate within the different departments, sub departments of the Food and Beverage division or any others departments assigned by the hotel.
To ensure that correct operating standards are adhered in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to subordinates and to check their performance periodically.
To ensure table reservations are taken properly in order to maximize the restaurant turnover.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to, and that the outlet is adequately equipped.
To conduct monthly inventory checks on all operating equipment and supplies.
To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
To conduct daily pre-shift briefings to associates on preparation, service and menu.
To liaise with the Kitchen and other supporting departments on daily operation and quality.
To ensure that all beverage orders are produced according to the established recipes and procedure set for the outlet
To control the requisitioning, storage, and service/portioning of beverages
To control appropriate beverage par stocks are maintained and record any spoilage and wastage
To ensure that the bar and surrounding area is kept clean and organized at all times
To handle all guest complaints, requests and inquiries on food, beverage and service.
To ensure that the outlet cashiering procedures are strictly adhered to.
To supervise and oversee the operation and administration of the outlet.
To ensure the smooth and efficient operation of Banqueting and Convention services throughout the resort.
To study, evaluate operation/procedure and suggest improvements to DOFB/Assistant.
To act as a host to the guests and ensure their satisfaction
To check work performance of subordinates and their grooming.
To supervise, oversee and assist subordinates during busy period in the service.
To liaise with kitchen crew on daily operation.
To possess thorough knowledge of menu and equipment.
To work with Chef on the menu, recipes and menu cycle concept.
To report deviations of the Catering and food and beverage products to the Director of Food and Beverage.
To fully understand and adhere to the Departmental Operations Manual.
To perform all tasks in accordance to the Session Plans and Task Breakdowns from the Departmental Training Manual.
To fully understand and apply the philosophy of F&B Top 20’s.
To fully understand and adhere to Hyatt’s Food and Beverage Vision and Mission.