The F&B Manager is primarily responsible for planning, administering, and supervising the overall responsibility of all the Central kitchen along with all kitchen, banquets, fnb services, and culinary staff. The Food Production & Service manager is responsible for leading by example and developing the staff as assets for the kitchen and restaurant. The direct food preparation, production, and control for all food outlets and banquet facilities and ensure that all kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction.
1. Food production and requisition:
• Check your par stock list to determine how much of each item should be on hand.
• Check your inventory form to determine how much of each item you already have.
• To monitor all over kitchen activities and handle the central kitchen.
• Coordinated purchasing of all inventory required for daily business operation
• Audit inventory levels to ensure product availability, and order products as necessary.
• Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc.
3. Customer service:
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Interact with guests to obtain feedback on product quality and service levels.
4. Staff recruitment & Training:
• Recruiting, training, and managing kitchen and food service employees.
• Scheduling employee work hours to ensure that all shifts are adequately covered.
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees, safety, addressing complaints, and resolving problems.
5. Inventory management & Cost control:
• Taking inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.
• Ensuring that requisition is at par with consumption and wastage is minimized.
• Documentation & Reporting, ISO Level/documentation, and use of ERP
6. Sales promotion
• Upselling to guests to increase per customer spend.
• Cross selling other services. Meeting sales target.
7. Upgrade Kitchen and restaurant hygiene:
• To do Central kitchen setup and SOP.
• Ensuring the highest standard of hygiene and maintenance.