Develops, maintains and updates a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled.
Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/ Divisional Food and Beverage Departments.
Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
Responsible for ensuring that all Corporate, Divisional, Hotel and Governmental reports are compiled accurately and submitted in a timely manner.
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items.
Oversees the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Introduces and tests the market with new products which are market-orientated in terms of price and product.
Frequently verifies that only fresh products are used in Food & Beverage preparation.
Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept.
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality.
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
Devises special dishes and develops innovative recipes.
Establishes and enforces nutrition and sanitation standards for all restaurants.
Works together with the Director of Food and Beverage, encouraging creativity, supporting marketing and up-selling activities.