餐饮副总监 Assistant Director Of Food & Beverage

· Conducts regular inspection of front and back of F&B operations to check on set-up/service/food quality / general maintenance/cleanliness
· Conduct market surveys as required and plan /implement appropriate measures to increase market share
· To brainstorm/keep updated on new technology to improve work efficiency
· Coordinate with the Executive Chef / Executive Sous Chef / Outlet Manager on the set-up, implementation, and sales of all outlet promotions and menu planning
· In conjunction with the Division Head, Executive / Head Chef, to establish standard recipes/specifications sheet and theoretical sales prices for food and beverage services in sections appointed
· Participate in effective staff management (staff hiring / termination/transfers/overtime)
· Ensure that the quality of food/beverage/service provided is consistently maintained
· Ensure that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage
· Notes any shortcomings in hardware and software and take appropriate actions
· To ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars(according to Marriott standard)
· Conduct daily briefing
· Obtains all information available for upcoming year(occupancy, forecast, trends, reservations, festive periods, etc.)
· Maintains proper and adequate controls are in places specifically over purchase orders and requisitions
· To ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the company’s specification
· Establishes an annual promotion and menu plan with the Executive Chef
· Approves all staff additions or replacement, manages annual leaves, Public Holidays / Statutory Holidays
· Monitors productivity performance as shown in monthly productivity reports and reviews with appropriate department heads
Conducts performance evaluations of essential management staff