Overview
To achieve marketing, sales, profitability and quality service goals for the Food & Beverage Department by developing and executing marketing strategies.
Preparing and executing the budget, providing quality service to the guests and employing leadership and managerial skills effectively.
ESSENTIAL DUTIES AND RESPONSIBILITIES Essential duties include but are not limited to the following (other duties may be assigned) : Attains food and beverage sales goals by executing marketing strategies and controlling costs.
Prepares market plan by developing strategies to increase market share. Analyses sales, reviews competitive surveys and develops new plan.
Executes market plan by implementing agreed upon strategies. Utilizes effective management practices in order to set goals, develop strategies, evaluate results and adjust strategies as required.
Insures that menu engineering supports marketing goals by selecting menu items and recommending prices based on competition and market trends.
Maintains marketing and merchandising standards of operations. Achieves profitability goals for restaurants, bars, catering and room service while providing the guest with quality service : Develops the food and beverage budget by reviewing the department head recommendations and trends, preparing a budget package and presenting the completed budget to the VP / Managing Director.
Implements the approved budget. Monitors revenues and costs on a daily basis and takes corrective action where necessary.
Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems.
Insures that each department is run in accordance with the food and beverage standards of operations. Maintains control of food, beverage and supply costs and inventory by adhering to standards for purchasing and inventory control.
The Assistant Food & Beverage Director also insures that department training goals are executed on an on-going basis : Insures that management employees utilize train the trainer skills while conducting training programs.
Monitors training and follow-up to ensure that all employees received training on and on-going basis. Insures that management employees receive training.
The Assistant Food & Beverage Director also achieves catering goals by ensuring that marketing and sales strategies are executed in order to maximize sales and that customer service standards are adhered to : Maximizes catering sales by ensuring that catering sales personnel utilize direct selling, verbal merchandising and up selling techniques.
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