Plan for outlet budget and review forecast on revenue and expenditure on monthly .
Analyze and submit month-end reports and identify deviation from business plan goals.
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion.
Implement and maintain control measures to ensure that food & beverage costs, productivity, labor costs and operating supply costs for the outlet is in line with budget.
Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service.
Handle guests’ complaints and comments tactfully and efficiently.
Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.