Issued date : 04/10/2002 Revised :

Dept.: Food & Beverage Code : FB004 F& B Service Page : 1 of 2

Approved by GM :

JOB DESCRIPTION
DEPARTMENT POSITION REPORT TO : : : FOOD & BEVERAGE OUTLET MANAGER FOOD & BEVERAGE DIRECTOR

JOB SUMMARY GENERAL SCOPE AND PURPOSE Manages, operates and directs the overall operation of the restaurants, in every aspect. To obtain maximum guest satisfaction and contribute to achieve maximized business profit under the Food and Beverage Directors guidance. ORGANIZATIONAL RELATIONSHIPS 1. Reports directly to Food and Beverage Director/Assistant F&B Manager. 2. Interacts professionally with all other department heads. 3. Co-ordinates flexible personnel management in close collaboration with other department heads. DUTIES AND RESPONSIBILITIES 1. To report to work within the requested time prior to commencement of duty, well groomed and to uniform standard. 2. To promote a helpful and professional image to the client and give full co-operation to any prospective customer requiring assistance with a prompt, caring and helpful attitude. 3. In charge of monitoring the standards of service and Food & Beverage quality in his designed outlet. To work closely with Assistant Food & Beverage Director and take corrective action when necessary. 4. To strive to anticipate the clients needs whenever possible to enhance quality service and in turn complement client satisfaction.

1/2

Subject :

Job Description

Page 2 of 2

5. To give full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner and to assist in other hotel departments in response to the business and client needs. 6. Assists the Food and Beverage Director in formulating the annual Food and Beverage Budget. 7. Controls all storeroom requisitions required by the outlets. Monitors all costs and recommends 8. Ensures, in close collaboration with the other department heads, the implementation of the interchange ability of Caravelle Hotel personnel by accepting to provide Food and Beverage personnel to other departments when required for the good operating of the hotel. 9. Develops formal training plans and conducts on the job training sessions and facilitates the operating of the training clubs. 10. Responsible for hygiene, cleanliness and good appearance of the restaurants, and proper maintenance of all operating equipment, furniture and fixtures. 11. To maintain professional confidentiality and never disclose company secrets. 12. Responsible for maintaining a log of all guest comments and daily incidents. 13. Responsible for the dispense bars and lounge bar in terms of maintaining stock levels, control and security, cleanliness, maintenance and manning. 14. Conduct pre-shift briefing & uniform inspection prior to the beginning of each shift. 15. Check all daily muse-en-place and buffet to ensure smooth operation. 16. Highly visible in the outlets during operation hours and monitor service standards and guests satisfaction. 17. Provides regular information on trends of competitive restaurants, bars and other hotels banqueting department. 18. To have a good out going guest contact in order to keep up to date on guests opinion and satisfaction.

2/2