F&B MANAGER

1. OVER-ALL

* Implements all hotel policies and procedures to the strictest level;

* Recommend hiring of staff, training and evaluation, see to it that non-productive staff do not last more than the training period of 7 days;

* Approves requisitions for Dining. Minimize overstock, expired items and spoilage;

* Train F & B employees to respect the hotel's propriety and have sense of ownership.

2. DINING AREA:

* Issue job description of Captain and Wait staff;

* Sees to it that all Dining Staff perform to utmost productivity without sacrificing the service.

* Monitors that the special assignments given to wait staff are efficient and consistently done: 1&b linens, dining supplies, dining equipment (storing and cleaning), stock room and bar supplies;

* Complete coordination of functions and events with the Sales and Marketing Department;

* Continues monitoring and prevents over stock; spoilage, losses and pilferage;

* Monitor that set-up for functions/events are prepared in advance dining:

* Briefing to all wait staffers and OJTs of upcoming functions. Ensure that the vest uniform is worn during formal banquets like weddings, debuts, big birthdays, etc.;

* Attend to clients having food tasting and record all comments of the food; function rooms always set up for showroom;

* Attends to all problems concerning F & B. Counsels employees not performing accordingly;

* All function rooms should be maintained clean, that all furniture, equipment are properly handled, and lighting procedures are strictly followed;

During multiple functions and kitchen will be very busy to cook Ala Carte, create in advance an Executive lunch/Dinner which food are the same as those from the functions;

3. KITCHEN AND BAKING:

* Conducts quality control of taste and food preparation for big functions;

* Train and implement cleanliness and proper hygiene of staffs;

* Implements strict control of food stocks.