Trưởng Bộ phận Ẩm thực/FB Manager

1. To ensure that each outlet is accounted for separately as an individual profit center.

2. To ensure that each outlet is managed by a Manager/ Management Team who are totally accountable for their profitability.

3. To set, in close conjunction with each Outlet Manager, Annual operating budgets which will form part of the business plan.

4. To monitor all costs and recommend/institute measures to control them.

5. To set and control with the General Manager, any incentive scheme for the Outlet Manager or other Food and Beverage section heads of department.

6. To ensure that the Department’s Operational Budget is strictly adhered to.

7. To ensure that all Food and Beverage forms and reports to be forwarded to the area Food and Beverage Department are submitted properly.

8. To maintain all hotel records and forms as prescribed by local hotel management and policies.

9. To feel confident in leaving the operation for a period of time due to the qualified employees he has developed, and who are able to make their own decisions.

10. To ensure that meetings are well planned and results-orientated.

11. To conduct frequent and thorough inspections of the Food and Beverage Operations (at least once a month).

12. To ensure that the various outlets and banquets adhere to all company and hotel policies and procedures and minimum standards.

14. To ensure that each head of department plans and implements effective training programs for their respective employees in conjunction with the training department and departmental trainers. To meet with departmental trainers on a monthly basis.

15. To ensure that each section heads of department maximizes productivity and morale within their respective departments and that they consistently maintain discipline following hotel guidelines and local legislation.

16. To personally and frequently verify that guest in the outlets are receiving the best possible service available.