Develop and implement strategic plans to achieve departmental goals.
Oversee the planning and execution of all food and beverage operations.
Create and manage budgets, forecasts, and financial reports
To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
To monitor all costs and recommend measures to control them.
To ensure that the Department Operational Budget is strictly adhered to.
To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
To ensure that the minimum operating standards are adhered to in order to achieve...
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