To assist the Assistant Director of F&B/ Director of Food and Beverage in 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 ensure that the monthly forecasted food and beverage revenue figures are achieved.
To strictly adhere to the established operating expenses and that all costs are controlled.
To participate in 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 ensure that the Restaurant is managed efficiently according to the established concept statements.
All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
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