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F&B Manager Job Description

In: Business and Management

Submitted By dqu7
Words 953
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POSITION: F&B ASSISTANT OUTLET MANAGER

DEPARTMENT: Food and Beverage

REPORTS TO: Outlet Manager

CORE FUNCTION: To assist the Outlet Manager in managing the outlet as an independently profitable unit and set performance standards for food & beverage preparation and guest service and assume responsibility in the absence of the outlet manager. Responsible for supervisors, team leaders and all food & beverage attendants.

CORE RESPONSIBILITIES:

■ Arrive at work on time in the correct attire, conforming to the Sydney Harbour Marriott Hotel grooming LSOP. ■ Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other hotel features and guest facilities. ■ Support and abide with the Sydney Harbour Marriott Hotel LSOP’s pertaining to Anti–Discrimination, Sexual Harassment, Equal Employment Opportunity and Guarantee of Fair Treatment. ■ Perform all duties to satisfy the Marriott “Business Ethics” value system of integrity, fairness, respect, honesty and trust. ■ Be aware of all environmental practices, policies and procedures and implement these on a daily basis. ■ Be aware and adhere to all Sydney Harbour Marriott Hotel Occupational Health and Safety and Security policies and procedures. ■ Perform any reasonable task as requested by management.

POSITION RESPONSIBILITIES:

Financial

• Prepares in conjunction with the F&B Outlet Manager , an annual operating budget which will form part of the Business Plan.

• Manages the outlet as an independent profit centre, assuming responsibility for all revenues and expenses.

• Maximises profitability of the outlet by increasing turnover (revenue and covers) and tightly controlling costs.

Operational

• Establishes guest service standards which meet/exceed the needs of the target market and which are in line with

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