• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Monitors and forecasts food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis
• Maintain existing programs and develop new program concepts that will ensure the highest quality of food service to assure guest satisfaction and repeat business
• Prepares budgets and reviews periodic financial reports illustrating sales volume, cost of goods sold, labor, and areas of proposed improvements on revenue and cost improvements
• Ensure that all policies and procedures related to the F&B operations are enforced and implemented appropriately
• Monitor and audit inventory levels to ensure such levels are appropriate to sales volumes
• Analise F&B competitive positioning and market trends in-market for optimizing results and impact on facility results
• Leads all training on F&B systems, service, standards and operations
• Recommend F&B related capital improvements and recommend equipment that needs to be purchased
• Others as required by CEO.