Duties and Responsibilities of Food and Beverage department and restaurant manager/Chef de Restaurateur.

Duties and responsibilities of the food and beverage manager:

• Formulating financial, catering, and marketing policies and strategies.
• Preparing the organization structure for his department with a job description for each designation, liaising with the personnel department.
• Appointing the right people for the right job
• Preparing a budget for the department consulting the department heads.
• Planning menus for various outlets in consultation with chefs and the restaurant managers
• Designing and implementing sales promotional activities to achieve revenue targets.
• Analyzing sales and identifying markets
• Studying competitors’ strategies and this market share.
• Liaising with government agencies
• Keeping the staff updated on the latest trends in the food and beverage sector.
• Controlling all three elements of costs – food cost, labor cost, and overhead.
• Scheduling training programs for all the staff of the food and beverage department.
• Convening meetings with department heads to study the progress of departments and solve problems, if any
• Ensuring predetermined qualify of dishes and service offered to guests in maintained
• maintaining a very good rapport with guest
• Attending meetings called by the general manager.
• Implementing hygiene and safety standards
• monitoring the performance of the departments
• Investment the decision on equipment procurement, expansion of food and beverage outlets, and so on
• Selecting suppliers for kitchen commodities and alcoholic beverages,

The restaurant manager/Chef de Restaurateur

Job summary

The entire operation of the restaurant is under the control of the restaurant manager. He must have a thorough knowledge of the latest trends in catering operation, guest psychology, and maintain good rapport with guests.

Duties and responsibilities of the restaurant manager:

• Preparing a budget for a financial year.
• Developing and implementing sales promotional activities.
• Setting up a service standard for all dishes and drinks served in the restaurant.
• Menu planning for daily operations and special occasions.
• Recruiting staff and training them.
• Establishing good relationships with guests.
• Handling guest complaints.
• Evaluating performance appraisal and identifying training needs
• Purchasing and maintaining restaurant equipment furniture, linen, cutlery, crockery, glassware, and other special service equipment.
• Ensuring an adequate supply of condiments, proprietary sauces, disposable, and so on.
• Maintaining a stock record of restaurant equipment.
• Ensuring good team spirit among the wait staff.
• Maintaining cleanness and hygiene of service areas.
• Coordinating with the other department of the hotel.
• Analyzing sales to know fast-moving dishes, least prefers dishes,
• Analyzing the most preferred cuisine in the case of a multi-cuisine restaurant,
• Analyzing seat turnover, average revenue per cover, which helps him in his decision-making process.