2018 - Present (6 Years)
Monarch Group of Hotels, India
DUTIES AND RESPONSIBILITIES br br• Formulating Financial, Catering, And Marketing Policies And Strategies. br• Appointing The Right People For The Right Job. br• Preparing A Budget For The Department Consulting Departmental Heads. br• Planning Menus For Various Outlets In Consultation With Chefs And Restaurant Managers. br• Designing And Implementing Sales Promotional Activities To Achieve The Revenue Target. br• Analyzing Competitors’ Strategies And Their Market Share. br• Liaising With Government Agencies. br• Keeping The Staff Updated On The Latest Trends In The Food And Beverage Sectors. br• Controlling All Three Elements Of Costs- Food Cost, Labor Cost, And Overheads. br• Scheduling A Training Program For All The Staff Of The Food And Beverage Department. br• Ensuring The Predetermined Quality Of Dishes And Services Offered To Guests Is Maintained. br• Maintaining A Very Good Rapport With Guests. br• Attending Meetings Called For By The General Manager. br• Implementing Hygiene And Safety Standards. br• Monitoring Performance Of The Departments. br• . Investment Decisions On Equipment Procurement, Expansion Of Food And Beverage Outlets, And So On. br• Select Suppliers For Kitchen Commodities And Alcoholic Beverages. br• Control The Food And Beverage Outlets In Terms Of Wastage, Pilferage And Efficiency. br• Prepare Variance Analysis For Food Beverage And Communicating With Relevant Parties. br• Update And Maintain Receipts Into The Systems (FMC). br• Check And Verify Voids In The POS Systems. br• Check And Verify Discounts On The POS Systems. br• Check And Verify Any Happy Hours Discounts. br• Check And Verify All Complimentary Sales In POS Systems. br• Check And Verify All Staff Meals And Staff Discounts. br• Check And Verify All Package Meals. br• Check And Verify All Settlements Done On The POS System. br• Check And Cross Verify If All Sales Have Been Transferred Correctly To The Property Management Systems (PMS). br• Check And Verify For Any Lost Postings. br• Check The Cost Of Sales In All FB Outlets And Ensure That The Costs Are Within Budget. br• Check The Menu Pricing On The POS Systems And Ensure The Correct Prices Are Loaded. br• Check The Restaurant And Bar Checks On Daily. br• Check The Complimentary And Confirm That All Are Approved. br• Daily Import Of Micros Sales To Materials Control System. br• Tally All End Of Shift Reports Generated From All POS Tills. br• Continuously Study Weaknesses In FB Control Implemented At The Hotel And Provide Suggestions For Improvements. br• Check The Daily Food Beverage Revenues Report Submitted By The Income Audit For The Accuracy Of Covers And Average Check. br• Responsible For Linking The Articles And Recipes In Material Control. br• Responsible For Preparing Daily Food And Beverage Report And Distribute To Management. br• Responsible For Monthly FB Report And Distribute To Management. br• Responsible For Surprise Spot Checks At All FB Outlets. br• Prepare Duty Drinks And Management Report And Confirm That This Is As Per Entitlement. br• Prepare The Daily And Monthly Cost Report Department In Relation To Cost Of Sales. br• Prepare Daily Staff Meal Cost Report. br• Participate In Stock Taking At The Restaurants. br• Spot Check On The Receiving Department To Ensure That The Scales Are Correct And Goods Are Checked For Quality. br• Check And Ensure That No Material Is Issued Out From The Store Without Requisition Or Approval From The Respective Department Head. br• Check And Ensure All Menu Items Have A Recipe. br• Coordinate With Restaurant Management And Finance To Sort Out Issues Pertaining To FB. br• Update Selling Prices In POS As Per The Instruction From Authorised Persons. br• Maintain The Security Of The Information Held By The Department. br• Restaurant Manager br• Reports To: Food And Beverage Manager br• General Manager br• Duties And Responsibilities br• Recommend And Monitor A Budget And Plan For The Year. br• Lead, Train And Motivate A Service Team. br• Conduct Daily Briefings Ensuring Two-Way Communication, Training And Policy Information br• Check Mise-En-Scène And Mise-En-Place Done By The Team. br• Control Expenses Of The Restaurant. br• Develop Innovative Ways To Create Sales Of The Restaurant By Up-Selling Menu Items, Food Promotion Merchandising, Etc. br• Meet And Greet Guests And Develop A Personal Guest Database To Ensure Continued Patronage. br• Schedule Staff Rotations And Duties And Organize Extra Hands When Required. br• Ensure The Safety And Hygiene Of The Restaurant. br• Maintain Discipline And Conduct Staff Appraisals br• Coordinate With The Chef For Menu Offers And Operational Coordination. br• Coordinate With Other Departments For The Smooth Supply Of Operational Supplies. br• Responsible For Proper Billing And Cash Recovery For Services Rendered. br• Resolve Guest And Staff Complaints And Grievances br• Represent The Restaurant In Food And Beverage Meetings. br• Conduct Periodic Competition Analysis br• Coordinates With br• Kitchen: On Food Preparation Matters. br• Kitchen Stewarding: For The Supply Of Clean Service-Ware. br• Housekeeping: For Cleanliness And Supply Of Linen And Flowers. br• Accounts: For Budgets And Depositing Daily Sales. br• Engineering: On Matters Of Maintenance And Safety. br• Security: On Matters Of Security And Safety. br• Marketing: On Matters Of Sales And Promotions. br• Stores: For The Supply Of Alcoholic Beverages, Operational Supplies. br br• Supervises:- Senior Captain, Captain, Hostess, Servers, And Apprentices