Job Description

• To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management.
• To take corrective action whenever necessary and counsel the F & B manager and the executive chef accordingly.
• To plan the \xe2\x80\x98Standards & Specifications\xe2\x80\x99 for the food and beverage merchandise in consultation with the F & B Manager, Executive Chef, Purchase Manager and the Financial Controller. Also to review the standards and specifications at regular intervals.
• To prepare monthly profit and loss statement for each F & B outlet.
• To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control.
• To conduct spot checks in the receiving, stores, food production and all F & B service areas.
• To periodically review receiving procedures and routines.
• To keep strict control over liquor; consumption, ordering, spoilage as well as breakage.
• To review with the General Manager the performance of each kitchen and the food and beverage outlets.
• To adhere to strict grooming and hygiene standards.
• To co-ordinate with the Food & Beverage Manager to review reports on his department and recommend appropriate corrective action.
• To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets.
• To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures.
• To co-ordinate with the executive chef for the periodic F & B inventories.
• To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc.
• To maintain liaison with excise for licensing of bars.

Radisson