Job Description To ensure that the monthly forecasted food and beverage revenue figures are achieved. To strictly adhere to the established operating expenses and that all costs are controlled. To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan. To monitor all costs and recommend measures to control them. To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements. To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals. To revise and update all the outlets Departmental Operations Manual on an as needed basis. To assign responsibilities to subordinates and to check their performance periodically. To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped. To assist when required with Stewarding Manager in monthly inventory checks on all operating equipment and supplies. To carry out monthly, quarterly, bi‑yearly, yearly inventory of operating equipment. To control the requisitioning, storage and careful use of all operating equipment and supplies. To assist in running day-to-day operation of the outlets and banquets when necessary. To assist to plan the outlets’ weekly roster and work schedules to ensure that outlets are adequately manned to handle the level of business and submit a copy to the Human Resources Department / Food and Beverage Director. To liaise with the Kitchen and Beverage department on daily operation and quality. To handle all guest complaints, requests and enquiries on food, beverage and service. To establish a rapport with guests maintaining good customer relationship and assisting to update guest history. #J-18808-Ljbffr