State the duties and responsibility of food and beverage manager in a hotel

· To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
· To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
· To ensure that restaurants and cloakrooms are clean and well maintained and that table appointments, including flower arrangements are impeccable.
· To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
· To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
· To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
· To ensure that room service orders are executed promptly and that they comply with the required standards.
· To ensure that room service staff is correctly and smartly dressed and serve their customers in a professional and friendly manner.
· To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
· To act as Duty Manager as required.
· To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
· To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
· To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
· To ensure that company and statutory hygiene standards are maintained in all areas. · To attend to customer complaints on time.
· To take the necessary steps in the event of theft, burglary or fire. · To ensure that reports and administration requirements are submitted on time. · To ensure that the Back of the House Department operates effectively and efficiently. · To hold regular performance appraisals with all management staff, identifying areas
for development and training needs, and ensuring that this training is effected. · To ensure that fair discipline is effected.
· To ensure that the causes of staff grievances are investigated and the appropriate action taken.
· To ensure that fire and evacuation drills are held regularly.
· To ensure that bands and musicians are available when required. · To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licences, are applied for on time and that the conditions affecting the issues of a liquor licence are not jeopardized. · To ensure that regular stock takes are conducted.
· To prepare and submit on the required format all information necessary for budgeting purposes accurately and on time.
· To ensure that an effective table reservation system is in operation.
· To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
· To hold regular staff meetings.
· To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
· To attend meetings as required.
· To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
· To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion.

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Titany answered the question on September 10, 2021 at 05:55