Hierarchy and job responsibilities of food and beverage team

food & beverage manager..

Food & beverage manager is responsible for all f&b operation,upervise operation and handling of all food and beverage outlets for galley area,

Monitor and ensure fulfillment of company’s specified projects and maintain regulatory board of Public Health department for better output,

Develop and ensure proper surveillance of food and beverage supply units using subsidiary wings,

Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient working,

Assist various departments in selection process and provide guidance to staff members according to company’s rules,

Monitor all local sanitation and healthcare systems to satisfy customers,

Analyze and utilize various management tools to update expenses and fix bi-weekly wages for Food & Beverage Department,

Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff,

Supervise all ensure resolution of customer’s grievances in systematic way,

Prepare weekly work schedule as per hotel requirements in assistance with restaurant employees,

Maintain efficient franchise hotel standards to provide restaurant facilities,

Maintain personal records of working staff for restaurants and provide efficient maintenance,

Maintain knowledge on all fire protection and preventive measures during emergency,

Assistant f&b manager..

Assistant f&b manager need to report to f&b manager ,and he will b responsible after f&b manager in absence of f&b manager he is the person who is responsible for all f&b operation..

Manage everyday operations, accounting and financial matters of F&B store,

Supervise employee activities to conform to established standards and policies,

Identify and rectify operational, financial and employee issues,

Coordinate with audit and business teams to ensure compliance with established procedures,

Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees,

Ensure employees follow operational practices, hygiene rules, and quality standards,

Develop and implement training programs for employees,

Manage F&B store operations to ensure excellent service in economic and profitable manner,

Initiate the development methods for high quality food and drink preparation process,

Train assigned staffs on emergency, health and safety policies