Duties and Responsibilities:

-  Set Food and Beverage objectives and guidelines and ensure all subordinates follow thoroughly

-    Participates in the preparation of the hotel’s budget plan and marketing programs.  Monitor budget and cost control, focus on food, beverage and labour cost
-    Ensure the profitability, efficiency and creative running of restaurant and bar

-     Maintain a team of well-trained and motivated Restaurant and Bar staff in order to keep up the image of the hotel

-     Enhance cooperation and communication with other department on daily operation in order to improve service.

-    Be interactive with guest to achieve their expectation.

-    Inspect and greet the food preparation and service staff daily

-    Supervise the closing of the operation and observe the cleaning crew periodically in order to maintain sanitary condition in the hotel according to the set standards

-    Plan menus and prices for all restaurants in order to meet the budgeted sales volume

-    Work closely with the Executive chef regarding the production of the kitchen and keep the kitchen informed on any guest comment

-    Coordinate with Public Relations, Finance, Housekeeping, People Development and Engineering Departments for any project or plan they are involved in

-    Keep the General Manager informed on all the matters progressing in the Restaurant & Bar Department

-    Maintain desired visibility of the hotel on the local market

-    Handle/take appropriate actions regarding guest complaints

-    Control and monitor Restaurant & Bar services and preparation through the hotel

-    Control payroll, E.F.T.E. and headcount of the department

-     Follow up for any monthly or special promotional events

-     Review P&L statements for promotion and function, sales, future bookings, etc.

-     Control the Food and Beverage cost with Cost Controller to achieve budgeted profit goals

-      Set up rules and procedures for all Restaurant & Bar staff to follow

-      Attend meetings or seminars which concern the Restaurant & Bar Department

-      Plan yearly Restaurant & Bar marketing strategies/budget/Capital Expenditure （CAPEX）/Forecast

-      Check the food purchases on quality, quantity and price

-      Set up and monitor training programmes for the department

-      Be responsible for and accountable for the departmental operating budget

-       Find ways to improve the efficiency of the operation that will benefit our clients

-       Find methods of reducing costs without affecting the level of service or product received by guests

-       Propose, and initiate when approved, new services and products for our guests

-       Perform any other reasonable duties as required by the Management from time to time