Main Duties:

• 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 ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To manage and coach in the operation and be visible
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped.
• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.
• To liaise with the Kitchen and Bever...