Food and beverage manager

Main responsibilities
1. strengthen safety and internal rules and regulations.
2., we should gradually establish and improve the rules and regulations of the department according to the rules and regulations of the hotel.
3. participate in the formulation and management of the budget of the food and beverage department and carry out promotional activities. Increase sales, control costs and increase profits.
4. take an active part in the menu making and pricing of chefs.
5. assist the director of food and beverage in developing the wine list with the beverage department.
6. Provide the Director of Food and Beverage with the satisfaction and competition of the guests, and be responsible for the monthly report of the Food and Beverage Department.
7. effective use of existing labour and material resources.
8. check the departments every week. Such as lighting, furniture and equipment maintenance.
9. check with the restaurant manager and keep sufficient inventory to ensure the normal operation of the Department.
10. supervise and urge the implementation of the conference plan and the improvement of the summary of the problems in the service.
11. Pay attention to the complaints, requests and demands of customers on food and service, and take effective measures immediately and report them to the Director of Food and Beverage in a timely manner.
12. make recommendations to the director of food and beverage to improve efficiency and achieve the goal of saving money and increasing resources.
13. let all new employees know the hotel and the Department as soon as possible, and further staff training.
14. Observe and record employees'performance, care about their development and motivate them to achieve their goals.
15. also conduct interviews and be responsible for selecting employees.