Manages and coordinates the company’s Food and beverage function across sub-functions such as acquisition, warehousing, material management, and distribution/transportation to meet company’s business requirements.
| Duties & Responsibilities | ||||
| · Investigate and resolve complaints regarding food quality, service to ensure high level of employee satisfaction
· Maintain food and equipment inventories, and keep inventory records. · Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. · Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. · Monitor compliance with health and fire regulations regarding food preparation and serving · Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. · Schedule staff hours and assign duties. · Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. · Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance · Review work procedures and operational problems to determine ways to improve service, performance, or safety. · Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. · Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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