To ensure that the monthly forecasted food and beverage revenue figures are achieved.

To strictly adhere to the established operating expenses and that all costs are controlled.

To participate and assist in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

To monitor all costs and recommend measures to control them.

To ensure that the outlets and banqueting operation are managed efficiently according to the established concept statements.

To ensure that the operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manuals.

To revise and update all the outlets Departmental Operations Manual on an as needed basis.

To assign responsibilities to subordinates and to check their performance periodically.