Food & Beverage Supervisor

DUTIES AND RESPONSIBILITIES: 1. Achievement of budgeted food sales, beverage sales, labor costs, and profitability. 2. Completion of Customer Follow-up calls on a timely basis. 3. Timely analysis of Food & Beverage Prices about competition. 4. Participation and input towards F&B Marketing activities. 5. Entertainment of potential and existing customers. 6. Preparation of Sales Promotions and mailings. 7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. 8. Telemarketing to previous clients to inquire about possible future bookings. 9. Development and maintenance of all department control procedures. 10. Handle all Food and beverage inquiries and ensure timely follow-up on the same business day. 11. Coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, and estimated and actual function statements. With banquets or conferences, the Chef is to be included in food-related discussions. 12. To confirm all details relative to group functions with meeting/banquet planners. 13. Supervision of daily paper flow including Proposals, and Function Contracts. 14. Maintenance of Hotel credit policies. 15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) 16. Evaluation forms must accompany all invoices. 17. Gather for large events, oversee medium/small events, and guarantee attendance numbers. They are required 3 business days in advance of functions. 18. Completion of monthly forecast. 19. Attendance and participation at weekly F & B meetings and Department Head meetings. 20. To assist in menu planning and pricing. 21. Development and maintenance of department manual. 22. Supervision of weekly payroll input. 23. Be available to Hotel Staff at all times in case of emergency. 24. All other duties as directed by the Operation Manager. 25. Participation in Manager on Duty shifts as required. 26. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries, and cash deposits are prepared. 27. Assure the maintenance of bar control policies. 28. Assure completion of requisitions where deemed necessary. 29. Assure the completion of weekly schedule and shift duties while: 30. Completion of monthly inventory.

Contact Info: Please don't forget to mention that you found this ad on khmer24.com.

012660xxx Click To Call

015660xxx Click To Call