FOOD AND BEVERAGES MANAGERS

JOB DESCRIPTION

Welcome to chefs ideas page

DEPARTMENT: HOTEL MAINE FUNCTION.

Operating and control of the F & B department, Reports to ; hotel director direct subordinates:

* Bar manager, Restaurant manager, executive chef, Hotel cost controller; single 1.

1. PROFILE:

must have received skills in public relations, computer knowledge, stock control system, poss system at least six years in food and beverage department in addition to management school with at least three years in management position minimum of four years kitchen/ store/ financial background preferred. Management functions and ability to communicate with all levels of personal, check cost control organization of a catering department.

2. RESPONSIBILITY:

Food and beverage outlets, storage and provision areas Garlegs, staff neess, waste disposal and sanitation, health and hygiene. Standards set in the Hotel,conduct trainings, Executive chef quality, timing, service level, inventory levels, ONB Revenue.

Communication provide a two way line for staff dealing with problems, and proposals.

Thanks for your kindness and don’t forget to LIKE this post share with your friends and follow in chefs ideas page.

I’m chef ssentongo Geoffrey

See you tomorrow.

Published by Chef ssentongo Geoffrey

I started my culinary journey at the young age and I love my career.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create your website with WordPress.com
Get started
%d bloggers like this: