To ensure that all departmental operations manuals are prepared and updated annually.
To maintain the daily log book.
To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer’s report and promotions analysis.
To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
To maintain outlet communication board.
To submit all guest / staff incident reports.
To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
To attend weekly Food & Beverage meeting and daily operations meeting.
To control requisitioning, storage and careful use of all operating equipment and supplies.

Team Leader - F&B Service

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