A. Duties and Responsibilities, Administration
on-site as functions demand, acting as the contact person for groups when the
Director of Sales is unavailable.
client complaints immediately. If unable to, contact the F&B Manager for
completion of function bills.
with planning and attending special events when required.
all parties informed of the status of each ongoing function.
all contracted items are delivered on time.
7. Assisting in achieving the department’s
maximum profitability and overall success by controlling cost and quality of
8. Attendance and participation at
weekly F & B meeting.
have a complete knowledge of fire procedures.
10. Participation in Manager on Duty shifts as
B. Duties and Responsibilities, Operations
the appropriate persons of the need of supplies to meet the operations needs.
the general housekeeping of the entire Food & Beverage department.
4. Preparing bar inventory for
functions, including opening and closing inventories, accurate bar summaries
and cash deposits.
5. Maintain bar control policies.
completion of requisitions where deemed necessary.
of weekly schedule and shift duties while:
a labor cost below the maximum of 15%.
adequate and consistent levels of service
and purchasing of beer, wine, liquor, premix canisters and canned soft for
catering and vending.
C. Product Quality
check of Banquet Food and Beverage quality.
check of Banquet services.
check of Banquet Plate presentation.
that services meet customer specifications.
5. Accurate and affective meeting
and banquet room set ups as outlined in the Function Contracts.
6. Maintaining immaculate
condition of all areas occupied by the Food & Beverage department.
7. Ongoing awareness of all areas
occupied by the catering department and completion of maintenance request forms
for necessary repairs.
and deficiencies to management
D. Customer Service
with the Sales Manager and the Director of Sales to ensure all client needs and
requirements will be met.
quick service for last minute changes.
food and beverage or coffee break schedule if applicable.
of all meeting rooms and prior to guest arrival ensuring that client
specifications have been met.
5. Assuming responsibility of
service of all functions catered by your hotel
client complaints and problems.
“I Can Do It” Service Standards