FB Director

REPORT TO: General Manager or in absence to resident Manager
SUPERVISES: Food & Beverage administration service, house artist, kitchen and stewarding employees

JOB SUMMARY – GENERAL SCOPE AND PURPOSE
Responsible for ensuring that international standard of Food and Beverage preparation and service are maintained and to build up an excellent reputation
DUTIES AND RESPONSIBILITIES
OBJECTIVES
Responsible for the smooth running of the entire Food and Beverage operation
To keep cost to a minimum and to maximize department profit
To ensure cleanliness ,high standard of sanitation and preventive maintenance
Proper planning ,directing ,controlling and coordinating are essential
Careful and selective hiring of new staff members to guarantee a good working environment and high quality and standard of service

DUTIES
Up keeping and follow up on Policies and Procedures Manual
To conduct, control, coordinate and participate in all Food & Beverage activities such as:
-Preparation of food and beverages
-Serving food and beverage at hotel outlets, Room Service and in Banquet
-Cleaning and maintaining outlets, work areas, tableware, utensils and other material and equipment used by Food & Beverage sections
Appraisal of personnel’s performance and production, ensuring that international standards of food and beverage preparation and service are maintained
To train personnel according to established procedures, conduct meetings to discuss problems and future plans, present new ideas, correct mistakes and inadequacies and to give instruction and special assignments, etc
Close coordination between different sections of Food & Beverage and between other hotel departments to ensure that preparation of all functions, festivals and other activities involving Food & Beverage have been made
To prepare annual Food & Beverage goals and budget and to develop working plans to carry out goals, to compare actual achievements against goals periodically, and to take necessary corrective actions
To coordinate with Director of Sales & Marketing in the preparation of marketing plan and to follow up on the implementation of approved plans
Regular meeting with Public Relations Manager to brief on upcoming Food & Beverage activities
To prepare a monthly Food & Beverage Report, detailing and explaining figures of sales, costs and profits and comparing same with forecast
To review and analyze of monthly financial statements, expenses, requisitions, purchase orders,
and other performance indicators and to take necessary remedial action
To ensure purchase of highest quality food & beverage supplies at the lowest possible cost and to coordinate with Accounting and other departments
Developing in a team work, plan and strategies for increasing food and beverage sales
To ensure that adequate inventories of food and beverages and equipment are maintained. Pars tock list to be reviewed periodically
Recommendation on revision in pricing of food and beverage items based on costs, competition, etc
To promote and maintain good public relation with hotel clients and outside guests
Priority will be given to major operational problems and guest complaints
Store requisitions and purchasing requests require the signature of the F&B Director
Visits to restaurants and competitor hotels to gauge quality of food, beverage and service, visit to markets to determine availability and quality of supplies and to look for possible substitutes. Feedback to be given to respective Departments
To submit to management recommendation on hiring and scheduling live entertainment in Food & Beverage outlets of Ball Room
To ensure proper operation pf the employee’s Dinning Room (canteen) in coordination with Executive Chef and Personnel Manager
To ensure that regular on the job training sessions are conducted by respective supervisors
PERSONNEL
To maintain a climate of trust and team spirit through out the operation
Daily staff briefings
All staff in proper uniforms with nametags and proper grooming
To ensure staff are fully aware of employee’s Handbook, “Knowing Your Product”, as well as Fire & Emergency Procedures
Staff Rosita to correspond with the business and to have enough staff on duty
LEADERSHIP
Providing excellent self discipline , gains respect from all and inspires good team work
Leading by example
Staff to be kept at a constant high level of motivation
GUEST SATISFACTION
To attain and follow up on any guest complaints
Corrective actions to be taken immediately to prevent future recurrence of any guests complaints
Guest suggestions have to be listening to and brought to The General Manager’s attention