National Council & Management Committee Meeting17/05/2017 - 10:00am to 4:00pm
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To oversee the day-to-day operation of a very busy Food & Beverage outlet.
To maintain and control Labour Costs for Hotel.
High level of customer interaction.
To develop and maintain standards in the hotel.
To ensure inventory stock takes are carried out on all stock and equipment.
Work closely with the chef on creating new ideas and promotions to generate new revenue streams.
Recruitment of team and ensure all employees receive adequate training.
To ensure all departmental costs are in line with budget.
Managing budgets, forecasts and financial plans as well as controlling expenditure and labour costs.
Report directly into the General Manager.