Description:

Job Description

Develop,implement and monitor schedules for the operation of allrestaurants and bars to achieve a profitable result

Participate with the chef, outlet managers, andcatering managers in the creation of attractive and merchandisingmenus designed to attract a predetermined customer market

Implement effective control of food, beverageand labor costs among all sub-departments

Regularly review and evaluate the degree of customer acceptance ofthe individual restaurants and banquet service Recommend tomanagement new operating and marketing policies whenever decliningor constant sales imply dissatisfaction by the customers, amaterial change in the make-up of the customer market, or a changein the competitive environment

Develop(with the aid of sub-department heads) operating tools necessaryand incidental to modern management principles, ie, budgeting,forecasting purchase specifications, recipes, portionspecifications, menu abstracts, food production control, jobdescriptions, etc

Continuously evaluatethe performance and encourage improvement of the personnel in thefood and beverage department Plan and administer a training anddevelopment program within the department which will providewell-trained employees at all levels and permit advancement forthose persons qualified and interested in careerdevelopment