The candidate who has culinary background
and familiar with Chinese restaurant/kitchen would be preferred.
the General Manager in the overall running of the hotel by participating in the
decision making of the hotel’s policies, philosophy, direction, goals and
objectives and is responsible for their implementation thereafter.
the performance of the Executive Chef and all Outlet Managers by providing
guidance and assistance in the execution of their responsibilities and helping
them set the agreed Departmental objectives.
and control all subordinate Food and Beverage associate to ensure that all
day-to-day operational matters are handled on time and guest’s expectations are
that the standards of Food and Beverage meet or exceed expectations by
overseeing the quality, consistency and presentation in all outlets and making
sure that they conform to the hotel’s requisites at all times.
that the standards of service in all outlets are in conformity with the
requisite standards of the hotel and that they meet or exceed expectations by
sending associate for training, etc
communicate and implement, in conjunction with the Executive Chef, an annual
Food and Beverage promotion for all restaurants and assists Sales &
Marketing in designing the advertising material for such promotions.
communicate and implement, in conjunction with the Executive Chef, menu change
cycles for all restaurants
the implementation and maintenance of O.E. par stock in all outlets and
oversees the inventory taking and control.
the implementation and maintenance of beverage par stock in all outlets and
oversees the stock taking and control.
for all Food and Beverage pricing, maximizing outlets profitability while
maintaining value- for-money principles.
for strengthening cost-profit ratios by continuously monitoring the Food and
Beverage cost and performing financial performance analysis.
for the implementation and co-ordination of all Food and Beverage related
aspects within the group’s Balanced Scorecard Programme and for the Group’s
profit chain efforts.
for submitting to the General Manager an annual business plan.
in the preparation of the hotel’s annual budget and, more specifically,
prepare, monitor and control the hotel’s Food and Beverage budget.
the standards of cleanliness and hygiene in all Food and Beverage areas and
take appropriate action when necessary.
an efficient administration within the Food and Beverage Division preparing and
submitting operational reports on time.