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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.
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.
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.
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I’m chef ssentongo Geoffrey
See you tomorrow.