Job Descriptions

  • Directly reporting to the Board of Directors for the proper supervision and function of all F&B employees, facilities, operations, sales, costs and departmental profits.
  • Analyzes F&B operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance, maintain payroll control.
  • Very good financial acumen, able to fully understand budget and to implement corrective procedures in order to be in line with budget.
  • Follows up programs and policies to ensure compliance with prescribed method and standards’.
  • Reports directly to the Boar of Directors for assignments and instructions, coordinating his/her functions and activities with other Department Heads.
  • Provides functional assistance and direction to all F&B operations and issue instructions as the need arises.
  • Supervises and co-ordinates all menu planning, pricing, food presentation, sanitation, food promotion and employee scheduling, ensures quality preparation and service at all times together with the Executive Chef…
  • Co-ordinates with Purchasing Dept. to ensure that all purchases conform to F&B Department specifications and quality. Approves and signs all beverage purchase.
  • Conducts weekly meeting covering all necessary subjects pertaining to the proper function of the Department, including future banquets, operational problems, possible changes in procedures and new management policies.
  • Maintains an up-to-date standard recipe file showing a complete cost break down and preparation for all items on the menu, as well as specialty item which would be considered for future use.
  • Develops or approves job descriptions for all positions in the F&B service staffs in order to orientate new employees properly.
  • Develops and conducts training sections and or workshops for all F&B Department personnel. Participate as trainer.
  • Engages and releases F&B staff. This function must be properly coordinated through the Human Resources Department.
  • Makes daily inspection of F&B Departments including, all restaurants, bars storerooms, canteen and other areas under his/her control.
  • Develops new ideas in conjunction with other HODs which will increase the revenue & productivity of the F&B operations.
  • To perform any other tasks as may be assigned by the BOD.

Job Requirements

  • Barchelor degree in Hospitality Managerment or equivalent required.
  • Minimum of three years manager experience.
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
  • Ability to spot and resolve problems efficiently.
  • Mastery in delegating multiple tasks.
  • Communication and leadership skills.
  • Up to date with food and beverages trends and best practices.
  • Ability to manage personnel and meet financial targets.
  • Guest oriented and service minded.
  • Pre-opening experience is a plus.

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