Overall management, control and discipline of all F&B functions within the establishment.
Provide leadership and guidance to employees working under her and give advice to management on costing and other financial matters.
Continually monitor and adapt to market needs so as to ensure increase in patronage.
Maintaining effective cost control in all areas in all areas of the F&B department.
Management of all staff activities, setting standards, driving professionalism, providing feedback, managing performance, engendering support and building loyalty.
Understanding of the market trends in food and beverage services and being a leader in this.
Ensure Discipline in all stations, readiness of all stations, cleanliness, staff levels, uniforms, food presentation, buffet displays, food and drink service sequence as well as the overall standards of service, hygiene and safety.
Advice on best practices to win and retain customers through the provision of effective and efficient operating standards.
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