Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
Check quality of deliveries of fresh food and baked goods.
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on man
F&B MANAGER,COST CONTROL
With a Bachelor degree in Electrical Engineering I started my Career in Island Resort as a Maintenance Engineer of Electrical Kiosk.
Though I'm a great Food lover, my mind started grasping basic knowledge of Food & Hospitality Industries. Being an Engineer creativeness was always there in my mind to learn new things, which helped me to know all about this Food & Hospitality Industries.
In my career of 17 years and above the best position I loved & enjoyed working as FOOD & BEVERGES MANAGER where I was specialist in Cost Control, Menu making, Monitor food preparation, Maintenance & Requirement of equipments, Schedule work hours for servers & kitchen staffs, Record information about Inventory and health practices,& maintaining Food Cost between 28% to 32%.
F & B Manager
Handling billing problems ensuring smooth co-operation with cashiers.
To do physical count for monthly outlet inventory and report to Restaurant Manager.
To fill in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage, achievements, and items not available, operation difficulties).
To Monitors breakage & losses and do the best to keep them to minimum.
Organize weekly F&B Meeting reporting comments for operation’s improvement and communicates decisions to all subordinates.
Have to suggest ways of reducing costs without effecting the quality and standard of the hotel.
To Ensure energy and water saving.
To Control standard of comfort with A/C, music system, ventilation, chairs or banquettes, promotional displays and other elements that guests may approach.
To Report to Superior if any problem with: maintenance, requisitions, stewarding, housekeeping, laundry for entire linen process and discrepancy between prices in Micros & menus.
Operates all equipment as per the ope
Achievement of budgeted food sales, beverage sales and labor costs.
Achieve maximum profitability and over-all success by controlling costs and quality of service.
Participation and input towards F & B Marketing activities.
Control of Banquet china, cutlery, glassware, linen and equipment.
Completion of function delivery sheets in an accurate and timely fashion.
Help in preparation of forecast and actual budget function sheets.
Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
Completion of Banquet Bar Requisitions.
Maintaining the Hotel Bar control policies and completion of necessary forms.
Following of proper purchasing and requisitioning procedures.
Maintain records for inventory, labor cost, and food cost etc.
Follow-up each func
Maintenance Engineer, Management Trainee-Senior Captain
Joint as a Maintenance Engineer of Electrical Kiosk.
Worked as a Management Trainee
Looking after day to day operations of the Restaurant
Preparing daily reports of F&B Department
Good Knowledge of F& B Services
Preparing Duty Roasters for F&B Department
Reporting to the Senior Management